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Beef and Cheddar Casserole

Beef and Cheddar Casserole

Servings 6


  • Cooking spray
  • 1 tablespoon olive oil
  • kosher salt and pepper
  • 3 cups wide egg noodles about 5 ounces
  • 1 1/2 cups sour cream
  • 1/2 cup shredded Parmesan cheese
  • 12 ounces ground beef
  • 1 red bell pepper diced
  • 1 bunch green onions chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasonings
  • 14 1/2 ounces canned petite diced tomatoes
  • 2 cups grated cheddar cheese
  • chopped fresh parsley for garnish


  • Preheat the oven to 425 degrees F. Spray a 2-quart baking dish with cooking spray.
  • Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan, and a pinch of salt and pepper.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the red peppers, green onions, and a pinch of salt. Cook until crisp-tender, about 3 minutes. Move the beef mixture to one half of the pan, add the tomato paste to the other side, and toast for a minute. Sprinkle with the Italian seasoning and a pinch of salt. Add the diced tomatoes. Stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
  • Pour the beef mixture over the noodles (do not mix!) and sprinkle with the grated cheddar cheese. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving. Garnish with fresh parsley.