We are always trying to find meals that will absolutely not go to waste…meaning our daughter will actually eat it!! 😛
I have made this multiple times and have FINALLY found the perfect balance of flavors. This post has been sitting in my drafts for almost as long as I have started this blog!
This started as a Taste of Home recipe that I found… well somewhere. I get their emails and cookbooks because I have a problem, haha.
Not only is it toddler friendly, but it is great for a family on a budget too. In my picture step by step below I used organic grass fed ground beef. I’m just going to be real here… we only buy that when it is on sale. Otherwise, it is the big packages of ground beef that we cut into one pound blocks and freeze until we need it. I usually cook it from frozen in my Instant Pot.
If you aren’t looking to appease a toddler or maybe you are lucky and your child isn’t as picky as ours you can add in other veggies like sweet peppers or muchrooms (sometimes we still sneak in the mushrooms 🙂 )
This casserole does not call for any fancy ingredients and you should have all the seasoning on hand already. You can easily make this ahead of time the night before and bake or even freeze it! It makes a great meal to bring to a new mom! It’s super hearty!
Trust me when I say that you will be coming back for seconds of this tangy beefy casserole!!
This pairs well with Traveling Vineyard Whiskers Red Wine!
First, you need to cook ground beef, minced garlic and chopped onion together until beef is no longer pink. If using the instant pot method to cook you ground beef, just add in the garlic and onion after while you are breaking up the meat. Start boiling the water for the noodles.
Then, add the tomato sauce, sugar, garlic powder, red pepper flakes, Italian seasoning, salt and pepper. Combine and simmer over low heat.
Cook the egg noodles per package directions. Mix together the cooked noodles, cottage cheese, sour cream, softened cream cheese and dried parsley.
Spread half the noodle mixture into a greased 13×9 baking dish, layer with meat mixture.
Repeat both layers and top with shredded Parmesan cheese. Sprinke your favorite italian seasonings over the top if you wish.
I have used both freshly shredded and preshredded parmesan. Both have heilded amazing results!
Bake for 30 minutes in your 350 degree preheated oven.
Just check out those ooey gooey noodles! YUUUMMM.
Beefy Noodle Casserole
Ingredients
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 3 8 ounce cans tomato sauce
- 1 Tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 16 ounce bag wide egg noodles
- 1 tablespoon dried parsley
- 1 cup cottage cheese
- 1 8 ounce package cream cheese softened
- 1/4 cup sour cream
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat oven to 350 F. Cook the onion, minced garlic, and ground beef together until all the pink is gone and beef crumbles, drain off excess fat. Start boiling water for the noodles.
- Add the tomato sauce, sugar, garlic powder, red pepper flakes, Italian seasoning, salt and pepper. Combine and simmer over low heat.
- Cook the egg noodles per package directions.
- Mix together the cooked noodles, cottage cheese, sour cream, softened cream cheese and dried parsley.
- Spread half the noodle mixture into a greased 13x9 baking dish, layer with meat mixture. Repeat both layers and top with shredded Parmesan cheese.
- Bake for 30 minutes in a 350 F oven.
