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  • Beef and Cheddar Casserole

    1 vote
    Beef and Cheddar Casserole
    Prep: 10 min Cook: 40 min Servings: 6
    by David St. John
    195 recipes
    >

    Ingredients

    • Kosher salt
    • 3 cups wide egg noodles (about 5 ounces)
    • 1 1/2 cups sour cream
    • 1/2 cup grated Parmesan cheese
    • 1 tsp olive oil
    • 1 lb. ground beef
    • 1 red bell pepper, seeded and chopped
    • 1/2 cup onion, chopped
    • 1 TBSP tomato paste
    • 2 cloves garlic, chopped
    • 1 tsp Italian seasoning
    • One 14 1/2-ounce can petite diced tomatoes
    • 2 cups grated Cheddar cheese

    Directions

    1. Preheat the oven to 425 degrees F.
    2. Spray a 2-quart baking dish with cooking spray
    3. Bring a large pot of salted water to a boil.
    4. Add the noodles and cook to al dente about 5 minutes
    5. Drain and put back in large pot.
    6. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
    7. Dump noodle mixture into the baking dish
    8. Sprinkle with 1/2 cup grated cheddar
    9. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
    10. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Drain the fat.
    11. Add the bell peppers and onions and cook until crisp-tender, about 3 minutes.
    12. Make a space in the pan, add the tomato paste and toast for a minute.
    13. Sprinkle with the Italian seasoning and 1/4 teaspoon salt.
    14. Add chopped garlic and diced tomatoes, stir and bring to a simmer.
    15. Cook until slightly thickened, about 2 minutes.
    16. Pour the beef mixture over the noodles and sprinkle with the remaining grated cheddar
    17. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes.
    18. Let stand for 10 minutes before serving.

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