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Beef & Egg Noodles Casserole

Prep Time:

30 minutes

Cook Time:

25 minutes

Serves:

10

Another recipe from our dear friend Doug. Not entirely sure of it's origins, but is reminiscent to me of old-fashioned goulash my Granny used to make me as a kid.

Ingredients


  • 2 lbs ground beef

  • 6 cloves garlic, minced

  • 1 (8-oz) container sour cream

  • ½ package (12-oz) egg noodles

  • ¼ t paprika

  • 1 t salt

  • ½ t freshly ground black pepper

  • 1 onion, finely diced

  • 1 (15-oz) can tomato sauce

  • 1 (8-oz) pkg cream cheese

  • 3 green onions, sliced

  • 2 C grated cheddar cheese

  • ¼ C grated parmesan cheese


Preparation

  1. Preheat oven to 350F° and lightly grease a 9" x 13"casserole dish.

  2. In a large skillet, brown ground beef on medium-high heat for about 6 - 8 minutes. Drain off excess most of the excess grease (leave a little bit in the skillet), then add parmesan cheese, salt, pepper, paprika, and onion. Cook for an additional 5 minutes until onions turn translucent. Add tomato sauce and cook for 5 more minutes. Finally, add garlic and cook for an additional 2 minutes, then off the heat.

  3. In a medium-sized bowl, mix together the sour cream, cream cheese, and green onions until smooth.

  4. Boil egg noodles in a pot of salted water for approximately 7 minutes (until al dente), then drain off excess water.

  5. Begin layering process: Spread the meat/tomato sauce mixture on the bottom of the prepared casserole dish. Next, spread cream cheese/sour cream mixture on top. Lastly, pour the cooked egg noodles over it all. Top with the cheddar cheese.

  6. Bake for 25 - 30 minutes until cheese has melted. Garnish with chopped fresh parsley if desired.

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