Easy Cheesy Hamburger Noodle Casserole is a hearty, kid-friendly, one-dish meal.
This creamy beef and noodle casserole is packed with flavor and features lean ground beef layered with rich egg noodles, topped by chopped tomatoes and green chilies, sour cream, and not one but two kinds of cheese.
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Like my Walking Taco Casserole, it’s a simple ground beef make-ahead wonder. It’s quick and easy to prepare, budget-friendly, and can be made with ingredients you most likely already have on hand.
An easy family dinner that is sure to draw rave reviews from everyone, this ground beef casserole is comfort food at its finest. Another plus, as with most pasta dishes, leftovers are even better the next day.
Sharon’s tips:
- This casserole recipe, as written, serves eight. If your family is small, feel free to divide it up. It’s just my husband and me, so I usually divide it in half, then bake one half and freeze the other half for another time.
- When cooking your pasta or egg noodles, only cook them to the al-dente stage. They will continue to cook in the oven, and if overcooked, they will lose their structure.
- If you have picky eaters, you can leave the scallions out and add about a teaspoon of onion powder.
- The chopped white part of the scallions is mixed with the noodles and sour cream. The chopped green tops are used to garnish the casserole after it is baked.
- Leftovers can be stored covered in the refrigerator for up to four days. They can be reheated in the microwave for a minute or so or in the oven at 350 °F for a few minutes.
- This casserole can be made up to 24 hours ahead. Store it covered in the refrigerator and take it out about 30 minutes before you plan to bake it to allow it to come to room temperature. Bake as directed.
Cheesy Hamburger Noodle Casserole Recipe
Serves 8
Ingredients:
1 pound lean ground beef
14.5 ounces can petite chopped tomatoes
10 ounces can diced tomatoes and green chilies
6 ounces tomato paste
2 teaspoons granulated sugar
2 teaspoons kosher salt
¼ teaspoon ground black pepper
8 ounces medium egg noodles
6 green onions or scallions (divided, see notes)
1 cup sour cream
1 cup shredded sharp cheddar cheese
1 cup grated Parmesan cheese
Instructions
Preheat the oven to 350 °F.
Cook the ground beef in a large skillet over medium heat for five to six minutes or until it is no longer pink. Break up any large pieces with a meat chopper or potato masher.
Drain any fat.
Add the chopped tomatoes, tomatoes with green chilies, tomato paste, sugar, salt, and pepper, to the beef mixture and stir to combine. Reduce the heat to low and simmer for 30 minutes.
While the beef mixture is simmering, cook the egg noodles according to the package directions and drain.
Place the noodles in a large bowl and add the chopped scallions (white part only), half a cup of the shredded cheddar cheese, and sour cream. Stir to combine.
Pour the noodle mixture into a 13 x 9-inch baking dish that has been sprayed with non-stick cooking spray.
Top with the beef mixture and spread out evenly. Then, sprinkle the remaining cheddar cheese and Parmesan cheese evenly over the top.
Cover the casserole with aluminum foil and bake for 35 minutes. Uncover and bake for five to ten more minutes or until the cheese has melted and is bubbling.
Garnish the casserole with chopped scallion (green tops) only and serve immediately.
Sharon Rigsby is the blogger behind Grits and Pinecones, a cooking, and hospitality blog. Check out her recipes at gritsandpinecones.com.
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