Ground Beef Casserole

This Ground Beef Casserole is the kind of cozy, crowd-pleasing dish that fits perfectly into busy weeknights or make-ahead meal plans. It layers tender egg noodles with a creamy sour cream mixture and a rich, tomato-based beef sauce for a comforting, lasagna-style bake. The melted cheddar on top adds just the right amount of sharp, cheesy goodness. It’s simple to assemble, budget-friendly, and always a hit served with a salad or warm garlic bread.

Ingredients

• 2 cans (15 oz each) tomato sauce
• 1 large white onion, diced
• 1 package (8 oz) egg noodles
• 1 cup sour cream
• 1 package (3 oz) cream cheese
• 1 lb ground beef
• 1/2 cup shredded sharp cheddar cheese (or more to taste)
• 1 teaspoon garlic salt
• 1 teaspoon salt
• 1 teaspoon white sugar

Directions

1. Brown ground beef in a large skillet over medium-high heat; drain excess grease.
2. Stir in garlic salt, salt, tomato sauce, and sugar; simmer 20 minutes, then remove from heat.
3. Boil egg noodles in salted water until al dente; drain and rinse under cold water.
4. Preheat oven to 350°F and grease a 9×13-inch casserole dish.
5. Mix diced onion, sour cream, and cream cheese in a bowl until smooth.
6. Layer half the noodles in the baking dish, then half the sour cream mixture, then half the beef mixture.
7. Repeat layers with remaining ingredients.
8. Top generously with cheddar cheese.
9. Bake 25 minutes, until cheese is melted and bubbly.
10. Let rest 5 minutes before serving.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes
Kcal: 480 kcal | Servings: 6

Tips

• Soften the cream cheese fully so the sour cream mixture spreads smoothly.
• Refrigerate leftovers in an airtight container for up to 3 days; reheat covered to keep it creamy.

FAQ

Can I add vegetables?
Yes—bell peppers, mushrooms, or spinach can be sautéed with the beef.

Can I substitute the noodles?
Any short pasta works well, or use cooked potatoes for a heartier version.

Can I make it ahead?
Assemble the casserole, cover, and refrigerate up to 24 hours; bake an extra 5–10 minutes.

Can I freeze it?
Yes—freeze unbaked or baked; thaw overnight and reheat until bubbly.

Is the sugar necessary?
It’s optional but helps balance the acidity of the tomato sauce.