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Main Dishes

Beef and Cheddar Casserole

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more for the baking dish
  • Kosher salt
  • 3 cups wide egg noodles (about 5 oz.)
  • 1 1/2 cups sour cream
  • 1/2 cup freshly grated Parmesan cheese
  • 12 oz. 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
  • 1 (14 1/2 oz.) can petite diced tomatoes

Directions

  1. Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
  2. Bring a large pot of salted water to a boil.
  3. Add the noodles and cook until al dente according to package directions.
  4. Drain and place in the prepared baking dish.
  5. Toss with sour cream, Parmesan cheese, and 1/4 teaspoon salt.
  6. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
  7. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes.
  8. Add the bell pepper and scallions and cook until crisp-tender, about 3 minutes.
  9. Make a space in the pan, add the tomato paste, and toast for 1 minute.
  10. Sprinkle with Italian seasoning and 1/4 teaspoon salt.
  11. Add the diced tomatoes, stir, and bring to a simmer.
  12. Cook until slightly thickened, about 2 minutes.
  13. Pour the beef mixture over the noodles and sprinkle with grated Cheddar cheese.
  14. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes.
  15. Let stand for 10 minutes before serving.