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Hearty Keep It Simple Casserole: a comforting dish perfect for snowy days and warming up the family.
The first time I made this Keep It Simple Casserole was on a snowy weekend that had my kids bundled up in oversized coats, begging for something warm and filling. We had just returned from a Saturday morning of sledding, with rosy cheeks and a need to warm up. I remember looking through the pantry, past the canned tomatoes with basil and the egg noodles, and thinking how comforting a casserole would be. Those cans of tomatoes with green chiles I always keep at hand seemed perfect to kick up the warmth alongside our traditional heirloom quilt.
In those early parenting years, I was all about efficiency, so while the beef browned and the rich aroma filled the kitchen, I'd mash softened cream cheese with sour cream in my favorite red mixing bowl. It was a little chaotic—a toddler underfoot asking for green onions as a snack—but the blend of cheeses added a marvelous touch. One chef's trick that saves my day is to let the casserole rest for a good ten minutes, allowing flavors to meld and ensuring each slice is a neat little package of delight.
Cooking this dish became more than just a snowy day remedy; it evolved into a family staple that my teenagers now request for gatherings. I learned that well-seasoned beef mixed with Italian spices and a trio of cheeses could transform a casserole into something truly special. Every time I prepare this now, it reminds me of those simpler days, when a good meal was all it took to turn a cold day into something memorable.
Ingredients
- 1 pound ground round
- 1 (14.5-ounce) can diced tomatoes with basil garlic, and oregano, undrained
- 1 (10-ounce) can diced tomatoes and green chiles 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
- 5 green onions chopped
- 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.
- Cook the ground round, stirring constantly, until the meat crumbles and is no longer pink, about 5-8 minutes.
- Drain the fat from the skillet.
- Stir in the canned seasoned tomatoes (including its juices), the canned tomatoes and chiles (including its juices), 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.
- Prepare the egg noodles according to package directions. Drain the noodles.
- Stir together the hot cooked noodles, the green onions, the sour cream, and the cream cheese together until blended.
- Spoon the noodle mixture into the prepared baking dish.
- Top the noodles with the beef mixture.
- Sprinkle the cheddar cheese, the parmesan cheese, and the mozzarella cheese onto the meat mixture in that order.
- Cover and bake for 35 minutes.
- Uncover and bake until bubbly and the cheese is melted, about 5 minutes.
- Let stand for 10-15 minutes.
- Serve.
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