The Scoop
…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.
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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