The Scoop
Lasagna’s more laid-back cousin just showed up for dinner.
Homestyle Beef Casserole layers saucy ground beef, creamy egg noodles, and a three-cheese topping of cheddar, Parmesan, and mozzarella.
It’s hearty, cozy, wonderfully cheesy, and exactly the kind of no-fuss bake that makes a regular dinner feel like comfort food royalty.
Ingredients
- 1 pound ground round
- 1 (14.5 ounce) can diced tomatoes
- 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
- 1 (8 ounce) container sour cream
- 1 (3 ounce) package cream cheese, softened
- 5 green onions, chopped
- 1 cup sharp cheddar cheese, shredded
- 1 cup parmesan cheese, shredded
- 1 cup mozzarella cheese, shredded
Directions
- Brown the ground round in a large skillet over medium heat on the stove-top, constantly stirring until it is no longer pink and the meat crumbles, about 5-8 minutes. Drain the meat.
- Mix in the diced tomatoes, tomato paste, salt, dried Italian seasoning, and pepper. Bring the mixture to a boil and reduce the heat. Allow to simmer, uncovered, for 5 minutes.
- Remove the skillet from the heat, then set it aside.
- Preheat the oven to 350 degrees F.
- Lightly grease a 13x9-inch baking dish.
- Prepare the egg noodles according to the package directions.
- Mix the hot cooked noodles, sour cream, cream cheese, and the chopped green onions until fully blended.
- Spoon the egg noodle mixture into the prepared baking dish.
- Top with the beef mixture, and sprinkle with the cheddar, parmesan, and mozzarella cheeses.
- Bake, covered, for 35 minutes.
- Uncover and bake for an additional 5 minutes.
- Let it sit for 10-15 minutes before serving.
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