This Beef and Cheddar Casserole recipe combines savory flavors with hearty ingredients for a delicious, family-friendly meal. It's simple enough for a weeknight dinner but also makes a satisfying dish for gatherings. Here’s a detailed guide on how to make it:
Ingredients:
- 1 tablespoon extra-virgin olive oil, plus more for greasing the baking dish
- Kosher salt
- 3 cups wide egg noodles (about 5 ounces)
- 1 ½ cups sour cream
- ½ cup freshly grated Parmesan
- 12 ounces ground beef
- 1 red bell pepper, seeded and chopped
- 1 bunch scallions (white and green parts), finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- One 14 ½-ounce can petite diced tomatoes
- 2 cups grated Cheddar cheese
Directions:
Step 1: Prepare the Pasta
- Preheat the oven to 425 degrees F (220 degrees C).
- Lightly oil a 2-quart baking dish.
- Cook the noodles: In a large pot of boiling salted water, cook the egg noodles until al dente, according to the package instructions. Drain and transfer to the prepared baking dish.
- Mix noodles with dairy: Toss the noodles with sour cream, Parmesan, and ¼ teaspoon salt.
Step 2: Cook the Beef
- Brown the beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes.
- Add vegetables and seasonings: Incorporate the red bell pepper and scallions, cooking until they are crisp-tender, about 3 minutes. Clear a space in the pan, add the tomato paste, and toast for 1 minute. Sprinkle with Italian seasoning and another ¼ teaspoon salt.
- Combine with tomatoes: Stir in the diced tomatoes and bring the mixture to a simmer. Let it cook until slightly thickened, about 2 minutes.
Step 3: Assemble and Bake
- Layer the casserole: Pour the beef and vegetable mixture over the noodles. Top evenly with grated Cheddar cheese.
- Bake: Place in the oven on the middle rack and bake until the cheese is melted and the edges are bubbling, 15 to 20 minutes.
- Rest before serving: Let the casserole stand for 10 minutes after baking to settle the flavors and make serving easier.
Serving Suggestions:
- Garnish: Add a sprinkle of chopped fresh herbs such as parsley or basil for a touch of color and freshness.
- Side Dishes: Serve with a simple green salad or steamed vegetables to balance out the meal.
This casserole is perfect for those who enjoy a cheesy, comforting meal, and it's sure to be a hit with both kids and adults alike. Its creamy texture and rich taste make it a satisfying dish for any occasion.
Beef and Cheddar Casserole Recipe
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This beef and cheddar casserole is a comforting dish packed with flavors. It combines ground beef, cheddar cheese, and pasta in a savory tomato sauce, baked to perfection. Ideal for a cozy family meal.
Ingredients
- 1 lb ground beef
- 2 cups uncooked elbow macaroni
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 2 cups shredded cheddar cheese
- 1 cup milk
- ½ cup sour cream
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried oregano
Instructions
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package instructions; drain.
- In a skillet, cook ground beef with onion and garlic until beef is browned; drain excess fat.
- Stir in tomato sauce, salt, pepper, paprika, and oregano. Simmer for 5 minutes.
- In a large bowl, mix the cooked macaroni, beef mixture, milk, and sour cream.
- Layer half of the macaroni mixture in a baking dish, sprinkle with one cup of cheese, then repeat with remaining macaroni and cheese.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- Add a layer of cooked vegetables like bell peppers or mushrooms for extra nutrition.
- For a crispy topping, sprinkle with breadcrumbs before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ⅛ of casserole
- Calories: 390
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 75 mg
Leave a Reply