Description
This cheesy beef and noodle bake is a delicious mashup of comfort and spice — hearty noodles, bold beef-tomato filling, and a creamy, cheesy top layer that melts into every bite. A little smoky, a little spicy, and totally satisfying, it’s the perfect crowd-pleaser for dinner, potlucks, or a cozy night in.
Ingredients
2 tablespoons olive oil
2 pounds lean ground beef
1 onion, finely chopped
2 teaspoons salt
1 teaspoon black pepper
8 tablespoons tomato paste
6 cloves garlic, minced
2 teaspoons Italian seasoning
6 cans (10 oz each) diced tomatoes with chilies, drained
½ teaspoon celery salt
2 packages (12 oz each) egg noodles
2½ cups sour cream
8 ounces cream cheese, softened
2 tablespoons cornstarch
5 cups Colby Jack cheese, shredded
½ teaspoon smoked paprika (twist #1 for depth)
¼ cup chopped green onions (twist #2 for freshness)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a large 9×13″ casserole dish or two medium pans.
Cook egg noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil. Sauté onion until softened. Add garlic and cook 1 minute more.
Add ground beef, salt, pepper, and smoked paprika. Cook until browned.
Stir in tomato paste, Italian seasoning, celery salt, and diced tomatoes. Simmer for 10 minutes to thicken slightly.
In a separate bowl, mix sour cream, cream cheese, cornstarch, and green onions until smooth.
Combine noodles with the cream mixture.
Layer noodles in the baking dish, followed by the beef mixture. Top with shredded Colby Jack cheese.
Bake uncovered for 25–30 minutes until golden and bubbly. Let cool for 5–10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 mins
- Category: Dinner