Homestyle Ground Beef Casserole
This homestyle casserole combines seasoned ground beef in a rich tomato base with tender egg noodles. Layers of a creamy sour cream and cream cheese mixture, topped with a blend of sharp Cheddar, Parmesan, and mozzarella cheeses, are baked until bubbly and golden brown for a comforting meal.
Equipment
- 1 Large Skillet For browning beef and simmering sauce
- 1 Large Pot For cooking egg noodles
- 1 9x13 inch Baking Dish For assembling and baking the casserole
- 2 Mixing Bowls One large for combining, one medium for sour cream mixture
- 1 Spatula or wooden spoon For stirring and serving
Ingredients
Main
- 1 pound ground round
- 1 14 1/2-oz. can diced tomatoes with basil, garlic, and oregano, undrained
- 1 10-oz. can diced tomatoes and green chiles, undrained
- 1 6-oz. can tomato paste
- 1 teaspoon salt
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon pepper
- 3 cups uncooked medium egg noodles
- 5 green onions chopped
- 1 8-oz. container sour cream
- 3 ounces cream cheese softened
- 4 ounces shredded sharp Cheddar cheese about 1 cup
- 4 ounces shredded Parmesan cheese about 1 cup
- 4 ounces shredded mozzarella cheese about 1 cup
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart as it cooks. Once fully browned, drain any excess fat.
- Stir in the undrained diced tomatoes (both cans), tomato paste, salt, Italian seasoning, and pepper into the browned beef. Bring the mixture to a simmer, then reduce the heat and let it cook for 10 minutes, stirring occasionally.
- While the beef mixture simmers, cook the medium egg noodles according to package directions until they are al dente. Drain them thoroughly.
- In a medium mixing bowl, combine the sour cream, softened cream cheese, and chopped green onions. Stir until the mixture is smooth and well combined.
- In a large mixing bowl, gently combine the cooked egg noodles with the ground beef and tomato mixture.
- Spread half of the noodle and beef mixture evenly into a lightly greased 9x13-inch baking dish.
- Evenly spread half of the sour cream and cream cheese mixture over the noodle layer, then sprinkle with half of the shredded sharp Cheddar, Parmesan, and mozzarella cheeses.
- Repeat the layering process with the remaining noodle/beef mixture, sour cream mixture, and all remaining cheeses.
- Bake for 30-35 minutes, or until the casserole is bubbly around the edges and the top is lightly golden brown. Let it stand for 5-10 minutes before serving.
Notes
1. Achieving a good sear on the ground beef before adding liquids is crucial for depth of flavor. Drain off excess fat to prevent a greasy casserole.2. Cook egg noodles only to al dente; they will finish cooking and absorb flavors in the oven, preventing them from becoming mushy.3. Ensure cream cheese is properly softened to avoid lumps in your creamy layer, which can affect texture and distribution.4. The combination of Cheddar, Parmesan, and mozzarella provides a balanced flavor profile and excellent melt. Adjust proportions to your preference, but this blend offers the best results.5. Allow the casserole to rest for 5-10 minutes after baking; this helps the layers set and prevents the casserole from falling apart when served.