Tomato Beef Noodle Casserole
A cozy tomato-based beef noodle casserole made with ground beef, tender egg noodles, sour cream, and cottage cheese. It’s a creamy, saucy, scoop-style bake that comes together fast and feeds a crowd without extra steps.
Servings: 12 cups
Calories: 269kcal
Equipment
- 9 x 13 baking pan
Ingredients
- 1 lb ground beef
- 1/2 cup yellow onion diced
- 1 tablespoon minced garlic
- 2 tablespoons Worcestershire sauce
- Salt and pepper
- 30 oz tomato sauce
- 1 tablespoon Italian seasoning
- 8 oz egg noodles cooked and drained
- 1 cup sour cream
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 and grease a 9x13 baking pan. To note, the noodles should be cooked before continuing.
- Add ground beef, onion, garlic, and Worcestershire sauce to a skillet. Cook over medium high heat, stirring and breaking apart the meat until browned. Drain the grease.
- Add the tomato sauce and Italian seasoning to the same skillet and mix well. Heat until the mixture begins to bubble, reduce heat to simmer, and simmer for 5 minutes. Remove from heat.
- In a bowl, combine the cooked egg noodles, sour cream, and cottage cheese and mix until coated.
- Spread half of the noodle mixture into the bottom of the prepared pan and top with half of the meat sauce. Repeat with the remaining noodles and remaining meat sauce. Top the whole thing with shredded cheese.
- Bake dish for 30 minutes or until the cheese is melted and the center is hot. Let rest for 10 minutes before serving.
Nutrition
Serving: 1cup | Calories: 269kcal