Creamy Beef Noodle Bake (Print Version)
# Ingredients:
→ Base
01 -
Uncooked egg noodles (12 oz package)
02 -
Lean ground beef (1 lb)
03 -
Chopped yellow onion (1 whole)
04 -
Crushed garlic (2 cloves)
→ Sauce & Seasonings
05 -
Can of tomato sauce (15 oz)
06 -
Drained diced tomatoes (15 oz can)
07 -
Worcestershire sauce (1 tbsp)
08 -
Smoked paprika (2 tsp)
09 -
Red pepper flakes (optional)
10 -
Salt and pepper (as needed)
→ Creamy & Cheese Elements
11 -
Tub of sour cream (8 oz)
12 -
Small curd cottage cheese (8 oz container)
13 -
Shredded Parmesan (½ cup)
14 -
Shredded cheddar cheese (2 cups)
15 -
Chopped fresh parsley for topping
# Instructions:
01 -
Cook the egg noodles in salty water till they're just firm, cool them under cold water, and mix with a little olive oil so they won't stick together
02 -
Cook the ground beef in a pan until it's no longer pink, crumble it well, then pour off the extra grease
03 -
Throw in the onion and garlic with the beef and cook till they smell good, around 3 minutes
04 -
Mix in the tomato sauce, tomatoes, Worcestershire, paprika, pepper flakes, salt and pepper. Let it bubble and get thicker for about 5 minutes
05 -
Grab a big bowl and stir together the sour cream, cottage cheese, Parmesan, and the cooked noodles
06 -
Spread half your noodle mix in a 9x13 dish, add half the meat mix on top, sprinkle with half the cheddar. Do these layers again, ending with cheddar on top
07 -
Put it in the oven without covering at 350°F for 25-30 minutes until the cheese gets all melty and bubbly
08 -
Sprinkle some fresh parsley on top if you want and serve it while it's hot
# Notes:
01 -
Kick up the heat by adding some jalapeños or a dash of cayenne
02 -
Toss in some crispy bacon pieces for extra punch
03 -
Great dish to prep ahead for busy family nights
04 -
Tastes just as good when warmed up the next day