Ingredients
- 8 oz egg noodles, cooked according to package directions
- 1½ lbs ground beef
- 2 cans (30 oz total) tomato sauce
- 8 oz cream cheese, softened
- 8 oz sour cream
- 2 tsp garlic, minced
- 1 tsp Italian seasoning
- 1 tsp sugar
- ¼ tsp salt
- ¼ tsp pepper
- 1½ cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F.
- Lightly spray or grease a 9×13‑inch baking dish.
- Cook egg noodles according to package directions; drain and set aside.
- In a skillet over medium-high heat, cook ground beef until browned; drain grease.
- Stir in garlic, Italian seasoning, sugar, salt, and pepper.
- Add tomato sauce and simmer for 5 minutes.
- In a bowl, combine sour cream and cream cheese.
- Layer half the pasta in the dish, followed by half the sour cream mixture, then half the meat sauce.
- Repeat layers with the remaining pasta, sour cream blend, and meat sauce.
- Top with shredded cheddar cheese.
- Bake for 20–25 minutes, until cheese is bubbly and golden.
Notes
- This dish is versatile—add vegetables like bell peppers or mushrooms for extra nutrition.
- Swap ground beef with turkey or sausage if preferred.
- Freezes well—assemble and freeze unbaked; bake from frozen, adding additional time.
- Leftovers store in the fridge for 5–7 days, or freeze for up to 5 months.
Nutrition
- Serving Size: 1 serving
- Calories: 859
- Sugar: 7 g
- Sodium: 849 mg
- Fat: 61 g
- Saturated Fat: 29 g
- Unsaturated Fat: 23 g
- Trans Fat: 2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 52 g
- Cholesterol: 228 mg