Ingredients
Scale
- 12 ounces wide egg noodles
- 2 tablespoons unsalted butter
- 1 lb ground beef
- 1 clove garlic
- 2 (8oz) cans tomato sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- Dash of pepper
- 8 ounces cream cheese, at room temperature
- 1 cup sour cream
- 6 scallions, tops chopped
- 12 ounces grated cheddar cheese
Instructions
- Preheat the oven to 350°F.
- Bring a large saucepan of water to a boil, and cook the egg noodles according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, melt the butter and cook the ground beef until no longer pink. Add garlic and cook until browned. Drain excess fat.
- Add tomato sauce, salt, sugar, and pepper. Stir to combine.
- In a separate bowl, mix cream cheese and sour cream until smooth. Add chopped scallions and mix.
- Combine the cream cheese mixture with the cooked noodles.
- Spray a 9×13 inch casserole dish with cooking spray. Layer half the noodle mixture, half the beef mixture, and half the cheddar cheese. Repeat layers.
- Bake for 20 minutes until bubbly and cheese is melted.
Notes
- Cook noodles al dente to prevent mushiness.
- Freeze leftovers in an airtight container for up to 3 months.
- Add a splash of milk if the casserole is too dry.
- Assemble ahead and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg