Beef and Cheddar Casserole Recipe



  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt (divided)
  • 3 cups wide egg noodles
  • 2 cups sour cream
  • 1/2 cup grated Parmesan
  • 12 ounces ground chuck or lean ground beef
  • 1 red bell pepper (seeded and chopped)
  • 1 bunch scallions (white and green parts finely chopped)
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • One 14 1/2-ounce can diced tomatoes
  • 2 cups shredded Cheddar


  1. Preheat oven to 425F.
  2. Cook noodles to al dente according to package directions. Lightly spray a 2.5-quart casserole dish with cooking spray, drain the noodles and place them in the bottom of the casserole dish and mix the noodles, parmesan cheese, sour cream, and ¼ teaspoon salt together until well combined.
  3. While the noodle is cooking using a large skillet brown the ground beef over medium-high heat until beef is no longer pink inside. Add the chopped pepper and scallions; continue cooking until the onion and pepper is crisp-tender. Scrap out a room in the bottom of the skillet for the tomato paste and cook the paste for about 1 minute. Add the diced tomatoes and then stir in the Italian seasoning and ¼ teaspoon of salt. Cook until mixture is slightly thickened.
  4. Pour the beef mixture over the noodles and top with the shredded cheddar; bake for 15 to 20 minutes, or until cheese is melted and edges are bubbling.
  5. Serve hot.