- Meat and poultry
- Beef mince
A super-hearty dish, which is packed full of flavour. Beef in tomato sauce is layered with egg noodles and cheese before being baked to perfection.
150 people made this
- 450g minced beef
- 1 (295g) tin condensed cream of tomato soup
- 4 tablespoons dark brown soft sugar
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 1 (295g) tin condensed cream of chicken soup
- 340g wide egg noodles, such as fettuccine pasta
- 10 slices processed cheese, such as Kraft singles
MethodPrep:20min ›Cook:35min ›Ready in:55min
- Preheat the oven to 180 C / Gas 4.
- Bring a large pot of lightly salted water to the boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the chicken soup until noodles are coated.
- Crumble the minced beef into a large frying pan over medium-high heat. Drain any excess fat and stir in the tomato soup, dark brown soft sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2.5 litre baking dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
- Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.
Reviews & ratingsAverage global rating:(164)
Reviews in English (134)
The first time I made this recipe, I thought it was okay but not one that I would make again. However, it was one that seemed so promising, I decided to tinker with it to make it "mine." First of all, I added a can of diced tomatoes, drained, with diced green peppers and onions, and some grated carrot to the tomato soup and cooked it all with the hamburg. (This will make a lot, so I use the extra to make Spanish rice later on in the week....) I don't care for sliced American cheese particularly, so I used shredded cheddar. I think there is way too much sugar, so I cut that back to a couple of teaspoons (the carrot is a natural sweetner, anyway, so less sugar can be used). When I mixed the cream of chicken soup with the noddles, I also added additional shredded cheddar cheese and sour cream. Voila! We love, love, love this recipe, and it gets served frequently. Wonderful comfort food! Great reheated, too.-23 Sep 2006
I've been making this recipe for years. I think the brown sugar in the meat mixture makes the dish. It's plain and simple, yet delicious. I do two things differently. One is add a chopped onion to the ground beef while I'm browning it. Two, I also prefer shredded cheddar cheese to the American cheese. Excellent dish!-30 Dec 2006
by Stacy J
I have been making this recipe for about 20 years, we grew up with it. except instead of layering it we mix it all together on top the stove, just untill its hot. It cuts your cooking time in half. and we also like corn in it as well. It is so good!!-27 Jul 2008
- PAM® Original No-Stick Cooking Spray
- 6 ounces dry extra-wide egg noodles, uncooked
- 1 pound ground chuck beef (80% lean)
- 2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
- 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 1 (10 ounce) can red enchilada sauce
- 1 ¼ cups water
- 1 ¼ cups shredded Mexican blend cheese
- ¼ cup thinly sliced green onions
- 1 teaspoon Sour cream
Preheat oven to 400 degrees F.
Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
Heat large skillet over medium-high heat. Add beef cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet stir. Bring to a boil. Pour mixture over noodles.
Cover dish tightly with foil bake 15 minutes. Stir sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.
Sour Cream Noodle Bake
Raise your hand if you love recipes with the word &ldquobake&rdquo in the title.
A lovely weeknight standby. Flavorful, cheesy, and satisfying!
can 15-ounces tomato sauce
Freshly ground black pepper
small curd cottage cheese
sliced green onions (less to taste)
grated sharp cheddar cheese
- Preheat oven to 350 degrees.
- Brown ground chuck in a large skillet. Drain fat, then add tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
- Cook egg noodles until al dente. Drain and set aside.
- In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
- To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
- Serve with crusty French bread.
This is a classic old recipe shared with my mom by her friend Betty Daley. I always loved it growing up, but the first time I made it for my own household years ago, it was met with mixed reviews. The original recipe calls for quite a bit of sour cream, and since my nuclear family is a little sensitive to large amounts of the stuff, I&rsquove adapted it through the years to suit the picky palates of the people I live with.
Picky palates of the people. Thursday morning alliteration for you.
Okay, fine. Any ground beef will do.
But ground chuck is best. Flavor to the max. Like, totally.
You&rsquoll need tomato sauce. Just plain ol&rsquo pure and (relatively) holy tomato sauce.
Please grate your own. Please?
You&rsquoll also need egg noodles. It&rsquos hard to make Sour Cream Noodle Bake without the noodles!
Oh, and I like No Yolks. This is not a paid advertisement. No Yolks doesn&rsquot know me. I just like the firm, wonderful texture of No Yolks.
No Yolks No Yolks No Yolks.
Begin by browning the meat in a large skillet.
Drain off the excess artery-clogging material&hellip
Then pour in the tomato sauce.
And plenty of freshly ground black pepper.
And that&rsquos it for the seasoning, and what I actually love about this dish. But you can certainly add in some Italian seasoning or red pepper flakes to give it a little kick.
Let the meat sauce simmer while you cook the egg noodles.
Cook them until just al dente, then drain and set aside.
In a separate bowl, add the sour cream&hellip
Then add in some freshly ground black pepper.
Finally, slice up the green onions.
Throw the sour cream/cottage cheese mixture in with the noodles&hellip
Throw in the green onions&hellip
And stir till combined. (Note: The green onions can quickly overpower, so go easy at first, adding as little as 1/4 a cup.) It is now that I will refrain from admitting that I snarfed down approximately four monstrous spoonfuls of the noodles at this point. Delicious on their own!
To assemble, add half the noodle mixture to a baking dish.
Note: Some other versions of Sour Cream Noodle Bake call for stirring the noodle mixture and the meat mixture together in one big batch, but I prefer the layered approach. Either way is yummy, though&mdashgo forth and do what you&rsquod like!
Top the noodles with half the meat mixture&hellip
Then sprinkle on half the cheese.
Repeat with the rest of the noodles, the rest of the meat&hellip
And the rest of the cheese.
Bake it in a 350 degree oven for about 20 minutes&mdashjust long enough for the cheese to melt.
As you can see, I already have my hunk of bread ready.
I always have my hunk of bread ready.
This really is yummy, guys, and can be made ahead of time and refrigerated, unbaked, until you&rsquore ready to pop it in the oven. Delicious, easy weeknight grub.
MY TIPS FOR THIS GROUND BEEF CASSEROLE RECIPE
- This dish is mild on flavor on purpose. It's a recipe that the entire family can eat and love! But it's also very adaptable. I have tons of people who add some fresh garlic or fresh onion in with the ground beef. Others have added double the onion powder, and some garlic powder along with it. The point is, is that you can really make this your own depending on who you're cooking for or your preferences.
- Use any kind of shredded cheese you want. I love using Colby Jack cheese but anything will work. Shredded cheddar cheese or even Pepper Jack cheese for a kick. As always, shredding your own cheese is preferred but the pre-shredded cheese will of course work if needed.
- If you don't like cottage cheese you could try using ricotta cheese. The flavor of the cottage cheese is so much better in this casserole but I have had several people comment that ricotta cheese works well. If you don't like either of those you could try just doubling the sour cream. I personally have never done that so I can't say for sure, but I am thinking it would work just fine.
- For best taste use the full-fat, real cottage cheese and sour cream. The light and low-fat don't have as much flavor and they tend to have more liquid.
- 6-ounce whole grain rotini or small elbow macaroni
1 cup prechopped onion
3/4 cup preshredded carrot
3 cloves garlic, minced
12 ounces 93% lean ground sirloin
3/4 cup Tomato sauce
3/4 teaspoon kosher salt, divided
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free milk
1.5 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
4.5 ounces Cabot 50% reduced-fat cheddar cheese, shredded
For creamiest results, do not overbake.
Easy Cheesy Noodle Bake Recipe
Published: Feb 27, 2013 · Modified: Apr 24, 2020 by Megan Porta · This post may contain affiliate links.
This is the perfect weeknight dinner for busy families. Filled with egg noodles and two kinds of cheese, ground hamburger and lots of flavor, you will be filled up! It is EASY, comforting and there’s not a single person at the table who won’t love it!
Dan and I used to make a version of this dish years ago. We have often remembered it fondly, but for some reason we haven’t replicated it until now. So silly. Our original version contained jalapeño peppers and I recall them adding the perfect zing. This version was made sans jalapeños in order to not burn the mouths of our young ones. I have found myself many times over the past few days crouched down in front of the open fridge, fork in hand, sneaking just “one more” teeny bite. It’s a keeper. We will not be waiting another seven years to make it again!
If you love easy and cheesy, be sure to check out these delicious dinner recipes, too: Beefy Ranch Shells and Cheese, Cauliflower Mac and Cheese and Easy Chicken Pot Pie!
What I Love About This Beef Noodle Casserole Recipe
Combining beef and noodles with cream sauce is a match made in heaven! This beef noodle casserole is a dinnertime saver — I know it’ll come together quickly, and I know my family love it!
- Oven-baked magic!
- Creamy dreamy sauce
- Family pleasing guaranteed
Hamburger Noodle Bake
Our 9-year-old daughter, Miss H., isn't a big casserole kind of girl. She much prefers a meat, veggie, and starchy-side kind of meal. A saucy casserole with loads of stuff in it? - She's going to turn her nose up and have to be convinced to give it a try.
A big pan of oven barbecue chicken thighs, on the other hand? She could probably scarf down half the pan in no-time flat.
From a mom's perspective? Hamburger Noodle Bake comes together easily and doesn't have any crazy-fancy ingredients. This makes it a win-win for the grown-ups and kids, alike.
The casserole starts with a layer of creamy noodles, made much like our reader-favorite Creamy Baked Noodles. Simply boil some egg noodles according to their package directions.
Then, combine the noodles with a mixture of cream cheese, milk, Worcestershire sauce, and garlic salt.
Spread the seasoned creamy noodles evenly in the bottom of a 9x13-inch baking dish.
Then you're ready to serve up the meaty-creamy casserole deliciousness!
Loaded with lots of ground beef and noodles, Hamburger Noodle bake is a hearty casserole that'll hit the spot with those hungry bellies.
And with the ease with which it comes together and its delicious yet simple flavors, it's one family-friendly dinner, indeed.
What can I make with egg noodles and ground beef?
Here’s the entire ingredient list for Beef Noodle Casserole:
Shredded Cheese, Cheddar or Similar Blend
- 2 c. uncooked egg noodles
- 1/2 lb. lean ground beef
- 2 tbsp. finely chopped onion
- 1 can (8 oz.) tomato sauce
- 1/4 tsp. sugar
- 1/8 tsp. salt
- 1/8 tsp. garlic salt
- Dash pepper
- 1/4 c. cream-style cottage cheese
- 2 oz. cream cheese, softened
- 1 tbsp. thinly sliced green onion
- 1 tbsp. chopped green pepper
- 1 tbsp. sour cream
- 2 tbsp. grated Parmesan cheese
1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook beefv and onion until meat is no longer pink drain. Remove from the heat stir in the tomato sauce, sugar, salt, garlic salt and pepper.
2. In a small bowl, combine the cottage cheese, cream cheese, green onion, green pepper and sour cream.
3. Drain noodles place half of noodles in a greased 1-qt. baking dish. Spoon half of beef mixture over the top. Layer with cottage cheese mixture and remaining noodles. Top with remaining beef mixture sprinkle with Parmesan cheese.