Touchdown Casserole

BakedBeefCasseroleCheesyClassicDinnerFallFestiveHeartyHotKid-FriendlyOvenParty FoodPotluckSaltySavorySpecial OccasionStove-Top
Time :1 hour 15 minutes
Yield :6 servings
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The Scoop

This layered, stadium-worthy bake is classic retro comfort…
…built around a tangy sour cream and cream cheese layer sandwiched between savory tomato beef and tender egg noodles. Letting the tomato-beef mixture simmer low and slow before layering gives it a thick, rich texture that clings to every noodle without getting watery.
It’s bubbly, intensely comforting, and practically mandatory for chilly fall weekends or high-stakes game-day watch parties.
Hack it:
Swap half of the sharp cheddar for shredded Gruyère or smoked gouda to give the top crust a deeper, nuttier, and extra-stretchy cheese pull.
Sauté the diced onions in the skillet with the ground beef instead of mixing them raw into the cream cheese layer; it sweetens the onions and eliminates any sharp raw-onion bite.
Replace one can of plain tomato sauce with a can of fire-roasted crushed tomatoes or spicy arrabbiata sauce for a subtle garlic-and-chili punch.
Leftovers:
Crispy Casserole Hash: Fry the leftover portions in a hot, buttered skillet until the bottom layer of noodles turns golden and shattered-crisp, then crown with a fried egg.
Cheesy Noodle Stuffed Peppers: Pack cold leftovers into halved, pre-steamed bell peppers, top with extra cheddar, and bake at 375°F (190°C) until hot and bubbling.
Game-Day Sliders: Scoop heated leftover casserole onto toasted Hawaiian sweet rolls, sprinkle with extra parmesan, and broil for 2 minutes for an instant slider fix.
Creamy Tomato-Noodle Soup Base: Stir leftover casserole directly into a pot of simmering beef broth with a splash of heavy cream for an ultra-rich, quick pasta soup.

Ingredients

  • 1 pound ground beef
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic salt
  • 2 (15-ounce) cans tomato sauce
  • 1 (8-ounce) package of egg noodles
  • 1 cup sour cream
  • 1 (3-ounce) package cream cheese, softened
  • 1 large white onion, diced
  • 1/2 cup sharp cheddar cheese, shredded, plus more to taste

Directions

  • Preheat the oven to 350 degrees F.
  • Grease a 9x13-inch casserole dish with butter.
  • Place a large skillet over medium-high heat.
  • Add the ground beef to the skillet, cooking and stirring to break it up, until brown and crumbly, about 5-7 minutes.
  • Drain the grease from the skillet.
  • Stir the sugar, the salt, the garlic salt, and the tomato sauce into the browned beef.
  • Reduce the heat to medium-low and cook for 20 minutes to allow the flavors to blend.
  • Turn off the heat and let the ground beef mixture cool to room temperature.
  • Fill a large pot with salted water, and bring it to a boil on the stove-top.
  • Add the egg noodles to the boiling water and cook, stirring occasionally, until cooked through but still firm, about 5 minutes.
  • Drain the liquid using a colander.
  • In a large bowl, combine the sour cream, the cream cheese, and the diced onion.
  • Arrange 1/2 of the egg noodles into the bottom of the prepared casserole dish.
  • Cover the egg noodles with 1/2 of the sour cream mixture.
  • Layer on 1/2 of the ground beef mixture.
  • Repeat the layering until all the ingredients are used.
  • Top the casserole with the cheddar cheese.
  • Bake the casserole until the cheese has browned and melted, about 25-30 minutes.
  • Serve!
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