Creamy Beef Noodle Bake (Print Version)
# Ingredients:
→ Base
01 -
Uncooked egg noodles (12 oz)
02 -
One pound of ground beef
03 -
A whole yellow onion, finely diced
04 -
Two medium garlic cloves, minced
→ Sauce & Seasonings
05 -
One can of tomato sauce (15 oz)
06 -
Drained diced tomatoes (15 oz can)
07 -
Tablespoon of Worcestershire sauce
08 -
Two teaspoons of smoked paprika
09 -
Red pepper flakes, based on your spice preference
10 -
Salt and black pepper to taste
→ Creamy & Cheese Elements
11 -
Eight ounces of sour cream
12 -
Small curd cottage cheese, 8 oz
13 -
A half cup of shredded Parmesan cheese
14 -
Two cups of shredded cheddar
15 -
Fresh parsley to sprinkle over
# Instructions:
01 -
Cook the egg noodles in salted boiling water until just tender. Drain, rinse under cool water, and toss in a bit of olive oil so they don’t stick together.
02 -
In a skillet, cook the ground beef while breaking it into pieces. Drain off any grease when done.
03 -
Toss the onion and garlic into the skillet with the beef. Cook for about three minutes or until it smells amazing.
04 -
Pour in the tomato sauce and diced tomatoes, then mix in Worcestershire, smoked paprika, red pepper flakes, salt, and pepper. Let this simmer for five minutes, stirring occasionally, until it thickens.
05 -
In a big mixing bowl, combine the noodles with sour cream, cottage cheese, and Parmesan.
06 -
Use a 9x13 dish and start layering: half of the noodle mixture, then half of the meat sauce, followed by half the cheddar cheese. Do this again with the remaining halves, finishing with cheddar on top.
07 -
Place the casserole in an oven preheated to 350°F and bake uncovered for 25-30 minutes until the cheese on top is bubbly and melted.
08 -
Take out of the oven, top with parsley if you like, and serve warm.
# Notes:
01 -
For more kick, add jalapeños or cayenne powder to the sauce.
02 -
Crumbled bacon makes this dish even more flavorful.
03 -
Great option to prep ahead for big family meals.
04 -
Leftover portions heat up like a dream.