Homestyle Ground Beef Casserole
Published: Friday, January 10, 2020
1 lbs. ground round
14½ oz. can diced tomatoes with basil, garlic and oregano, undrained
10 oz. can diced tomatoes and green chiles, undrained
6 oz. can tomato paste
1 tsp. salt
½ tsp. dried Italian seasoning
¼ tsp. pepper
3 c. uncooked medium egg noodles
5 green onions, chopped
8 oz. container sour cream
3 oz. cream cheese, softened
4 oz. (1 c.) shredded sharp Cheddar cheese
4 oz. (1 c.) shredded Parmesan cheese
4 oz. (1 c.) shredded Mozzarella cheese
Brown ground round in a large skillet over medium, stirring constantly, 5-8 minutes or until meat crumbles and is no longer pink; drain. Stir in both cans diced tomatoes, tomato paste, salt, seasoning and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; set aside.
Preheat oven to 350°F. Prepare egg noodles according to package directions. Stir together hot cooked noodles, chopped green onions, sour cream and cream cheese until blended.
Spoon egg noodle mixture into a lightly greased 13x9" baking dish. Top with beef mixture; sprinkle with cheeses in order listed. Bake, covered, at 350° for 35 minutes. Uncover and bake 5 more minutes. Let stand 10-15 minutes before serving. —6 servings.
To make ahead: Label and freeze assembled, unbaked casserole up to 1 month. Thaw in fridge overnight. Let stand 30 minutes; bake as directed.
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