Easy Hamburger Noodle Casserole Recipe with Cheese
Easy, cheese Hamburger Noodle Casserole is a hearty, make-ahead, freezer-friendly, kid-friendly, one-dish meal perfect for everything from weeknight dinners to Sunday suppers!
Cook the ground beef in a large skillet over medium heat for five to six minutes, or until it is no longer pink. Break up any large pieces with a meat chopper or potato masher. Drain any fat.
Add the chopped tomatoes, tomatoes with green chilies, tomato paste, sugar, salt, and pepper, to the beef mixture and stir to combine. Reduce the heat to low and simmer for 30 minutes.
While the beef mixture is simmering, cook the egg noodles according to the package directions and drain.
Place the noodles in a large bowl and add the chopped scallions (white part only), half a cup of the shredded cheddar cheese, and sour cream. Stir to combine.
If you are making one large casserole, pour the noodle mixture into a 13 x 9-inch baking dish that has been sprayed with non-stick cooking spray. If you are dividing the mixture up into several smaller dishes, divide the noodle mixture up evenly and add it to the smaller baking dishes.
Top with the beef mixture and spread out evenly. Then, sprinkle the remaining cheddar cheese and Parmesan cheese evenly over the top.
Cover the casserole with aluminum foil and bake for 35 minutes. Uncover and bake for five to ten more minutes or until the cheese has melted and is bubbling.
Garnish the casserole with chopped scallion (green tops) only and serve immediately.
Notes
This casserole recipe, as written, serves eight. If your family is small, feel free to divide it up. It's just my husband and me, so I usually divide it in half, then bake one half and freeze the other half for another time.
When cooking your pasta or egg noodles, only cook them to the al-dente stage. They will continue to cook in the oven, and if overcooked, they will lose their structure.
If you have picky eaters, you can leave the scallions out and add about a teaspoon of onion powder.
The chopped white part of the scallions is mixed with the noodles and sour cream. The chopped green tops are used to garnish the casserole after it is baked.
Leftovers can be stored covered in the refrigerator for up to four days. They can be reheated in the microwave for a minute or so, or in the oven at 350 °F for a few minutes.
This casserole can be made up to 24 hours ahead. Store it covered in the refrigerator and take it out about 30 minutes before you plan to bake it to allow it to come to room temperature. Bake as directed.