Recipe Background
This easy casserole blends tomatoes and cheeses for a hearty, crowd-pleasing dish.
Years ago, while navigating my first game-day gathering in a new house, this casserole was born out of necessity and a pinch of procrastination. I discovered a can of diced tomatoes with basil, garlic, and oregano tucked away during a last-minute pantry raid. That, along with ground round from my freezer and a tub of sour cream that had miraculously survived the move, formed the base for this now classic dish. There’s something delightful about the way tomato flavors meld into ground beef after simmering— patience and a good mix are key here. It turns what could be a simple sauce into something that sings.
In those early days of piles of unpacked boxes, finding the energy to cook was daunting. Enter the egg noodles and a bit of softened cream cheese to bring comfort in the form of a creamy layer. A friend had gifted me a giant block of sharp cheddar, so naturally, I developed the habit of shredding it generously on top. A tip I learned over time was to sprinkle parmesan and mozzarella afterward, allowing each cheese to create its chorus. The one thing I never compromise on is letting the casserole rest. It’s tempting to dive in immediately, but those ten minutes are where magic happens, as edges firm up just right.
That first game-night ended with full bellies, plenty of laughter, and a decision to move the ‘welcome casserole’ into my regular rotation. When a dish can bring both comfort and joy by simply being itself, you know it’s a keeper. So here's to finding warmth and flavor in the simplest of ingredients and the satisfaction in knowing that good company and good food are always worth the hustle.
Ingredients
- 1 pound ground round
- 1 (14.5-ounce) can diced tomatoes with basil garlic, and oregano, undrained
- 1 (10-ounce) can diced tomatoes with green chilies undrained
- 1 (6-ounce) can tomato paste
- 1 teaspoon salt
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon pepper
- 3 cups medium egg noodles uncooked
- 5 green onions chopped, plus more , to taste, for garnish
- 1 (8-ounce) container sour cream
- 3 ounces cream cheese softened
- 4 ounces sharp cheddar cheese shredded
- 4 ounces parmesan cheese shredded
- 4 ounces mozzarella cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, add the ground round and cook, while crumbling and stirring constantly, until the meat is browned, about 5-8 minutes. Drain the fat from the skillet.
- Stir in the tomatoes with basil, garlic, and oregano, the tomatoes with green chilies, the tomato paste, the salt, the Italian seasoning, and the pepper.
- Bring the mixture to a boil.
- Reduce the heat to low and simmer, uncovered, until thickened, about 5 minutes.
- Transfer the skillet from the heat.
- Cook the egg noodles according to the package directions.
- Stir together the noodles, 5 of the chopped green onions, the sour cream, and the cream cheese until blended.
- Spoon the egg noodle mixture into the baking dish.
- Top the egg noodle layer with the meat sauce.
- Sprinkle the casserole with the cheddar cheese, the parmesan cheese, and the mozzarella cheese, in that order.
- Cover and bake the casserole for 35 minutes.
- Uncover and bake until the cheese is melted, about 5 minutes.
- Let stand for 10 minutes.
- Garnish with the extra green onions and serve.
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