Creamy Beef Noodle Casserole for Easy Weeknight Comfort
A cheesy, creamy ground beef and egg noodle casserole that's easy to layer and bake for a comforting weeknight dinner.
Equipment
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
Ingredients
- 1 lb Ground Beef
- 1 Small Sweet Onion small diced
- 2 Garlic Cloves minced
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 12 oz Egg Noodles
- 15 oz Tomato Sauce
- 1 1/2 cup Small Curd Cottage Cheese
- 3/4 cup Sour Cream
- 8 oz Shredded Colby Jack Cheese
Instructions
- Preheat the oven to 350°F and coat a 9x13-inch baking dish with non-stick spray.
- In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking the beef into small pieces, until the beef is browned and the onion is soft and translucent, about 8-10 minutes.
- Add the minced garlic and stir for about 30 seconds until fragrant.
- Stir in the tomato sauce, salt, and pepper. Bring to a gentle simmer, then reduce heat and let simmer uncovered for 15 minutes, stirring occasionally.
- Meanwhile, cook the egg noodles according to package directions and drain well.
- In a mixing bowl, whisk together the cottage cheese, sour cream, salt, pepper, garlic powder, and onion powder until smooth.
- Fold the drained noodles into the creamy mixture until well coated.
- Layer half the noodle mixture in the prepared baking dish, top with half the meat sauce, then sprinkle with half the shredded cheese. Repeat the layers with remaining ingredients.
- Bake for about 20 minutes, until the cheese is melted and bubbly. Let rest a few minutes before serving.
Notes
Can be assembled up to 24 hours ahead and refrigerated before baking; add about 10 extra minutes to the bake time if baking cold. Leftovers keep in the fridge for 3-4 days or in the freezer for up to 3 months. For a lighter version, use lean ground beef, low-fat cottage cheese, and reduced-fat sour cream.
