Ingredients
Method
- Heat a large skillet over medium-high heat. Brown the ground beef, stirring frequently, for 5 to 7 minutes until crumbly. Drain off the grease.
- Combine tomato sauce, sugar, garlic salt, and salt with the ground beef. Simmer for about 20 minutes to blend the flavors. Take the skillet off the heat and cover it.
- Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water, stirring occasionally, until they are tender but still firm, 7 to 9 minutes. Drain the noodles.
- Preheat the oven to 350 degrees F (175 degrees C) while the egg noodles cook. Grease a 9x13-inch casserole dish.
- Combine sour cream, cream cheese, and onion in a bowl.
- Place half of the egg noodles in the prepared casserole dish. Cover with half of the sour cream mixture, followed by half of the ground beef mixture. Repeat the layering process. Finish by sprinkling Cheddar cheese over the top.
- Bake in the preheated oven for 25 to 30 minutes, until the cheese is melted and golden brown.
Nutrition
Notes
Ingredient Swap: I sometimes use ground turkey instead of beef for a lighter version, and it still turns out wonderfully flavorful.
Storage Tip: This casserole keeps beautifully in the fridge for up to four days, and I find the flavors meld even more the next day.
Make-
Ahead Advice: You can assemble the entire casserole a day ahead, cover it tightly, and refrigerate it until you're ready to bake, just add a few extra minutes to the baking time.
Common Mistake: Don't skip simmering the meat sauce for the full 20 minutes, it's crucial for developing the deep, rich flavor that makes this dish special.
Serving Suggestion: I love to serve this with a simple green salad or some steamed green beans to balance the richness.
Equipment Note: If you don't have a 9x13 dish, a deep oval baking dish of similar volume works just fine, the layers might just look a little different.