Poor Man’s Lasagna Casserole

This poor man’s lasagna casserole gives you all the cozy, cheesy comfort of classic lasagna without the cost or the effort. Tender egg noodles are layered with a rich tomato-beef sauce and a creamy blend of sour cream and cream cheese, then topped with melted cheddar. It’s budget-friendly, easy to throw together, and super filling, so it’s great for busy weeknights or feeding a hungry crowd. Serve it with a simple salad or garlic bread and you’ve got a full, comforting meal everyone will happily dig into.

Ingredients

• 1 ½ lbs. ground beef
• 2 cans tomato sauce (15 oz. each)
• 8 oz. cream cheese
• 8 oz. sour cream
• 8 oz. egg noodles
• 1 ½ cups cheddar cheese, shredded
• 2 tsp minced garlic
• 1 tsp Italian seasoning
• 1 tsp sugar
• Salt and pepper to taste

Directions

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. In a skillet over medium-high heat, sauté the ground beef until completely browned; drain any excess grease.
3. Add the Italian seasoning and minced garlic to the skillet and cook for about 30 seconds.
4. Pour in the tomato sauce and sugar, season with salt and pepper to taste, and simmer for 3–5 minutes; remove from heat.
5. In a bowl, mix together the sour cream and cream cheese until smooth.
6. Cook the egg noodles according to package directions, then drain completely.
7. Place half of the cooked egg noodles in an even layer in the bottom of the prepared baking dish.
8. Top with half of the cream cheese mixture, then half of the meat mixture, spreading each layer evenly.
9. Repeat the layers with the remaining noodles, remaining cream cheese mixture, and remaining meat sauce.
10. Sprinkle the shredded cheddar cheese evenly over the top and bake for 20–25 minutes, until bubbly and the cheese is melted.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 550 kcal | Servings: 8

Tips

For the creamiest layers, let the cream cheese soften well before mixing with the sour cream so it blends smoothly and spreads easily over the noodles.

If you want to make it ahead, assemble the casserole, cover it, and refrigerate; when ready to bake, add 5–10 extra minutes to the baking time and store leftovers in the fridge for up to 3 days.

FAQ

Can I use a different kind of pasta instead of egg noodles?
Yes, rotini, penne, or other short pasta shapes work fine—just cook them to al dente before layering.

Can I swap the cheddar for another cheese?
Absolutely. A Mexican blend, mozzarella, or Colby Jack all melt nicely and taste great on top.

Can I add vegetables to this casserole?
Yes, you can stir in frozen mixed veggies, bell peppers, or mushrooms with the meat sauce for extra flavor and nutrition.

Does this freeze well?
Yes, you can freeze the baked and cooled casserole in portions; thaw in the fridge and reheat covered in the oven until hot.

Can I use ground turkey instead of beef?
You can—just season it well and cook it the same way; the casserole will be a bit lighter but still very tasty.