Ingredients
8 ounces egg noodles
1 ½ pounds ground beef or substitute
2 cans 15 ounces each tomato sauce
8 ounces cream cheese softened
8 ounces sour cream
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1½ teaspoon salt
1½ teaspoon black pepper
1 ½ cups shredded cheddar cheese Instructions
Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish. Cook the egg noodles according to package directions, drain, and set aside.
In a large skillet, cook the ground beef over medium-high heat until browned. Drain excess grease. Stir in garlic, Italian seasoning, salt, and pepper to the beef. Add tomato sauce and simmer for 5 minutes. In a mixing bowl, combine cream cheese and sour cream.
Layer half of the cooked noodles in the baking dish, top with half of the cream cheese mixture, then half of
the meat sauce. Repeat layers.
Sprinkle shredded cheddar cheese on top.
Bake for 20-25 minutes until cheese is bubbly and golden. Let stand for 5 minutes before serving.
Notes
Substitute ground beef with turkey, chicken, or a plant-based alternative for a lighter version.
Use whole wheat noodles or a low-carb alternative like sliced zucchini for dietary preferences. The casserole can be made ahead, covered, and refrigerated or frozen. Add 5-10 minutes to the baking time if cooking from cold.
Leftovers reheat well in the microwave or oven, making this dish perfect for meal prep.