YES, this is another recipe with beef and cheese and pasta. But you’re looking at it, so clearly you like this combo as much as my family does, so it’s almost like we’re related! No judgements here, right?
I happily have a group of boys in my house who like a lot of different foods. But in the end, if I want to have a money back guarantee that dinner will make everyone happy, there are three words that always add up to a perfect meal. Ground beef. Pasta. Cheese. Hey, I didn’t say these were three ground breaking words, I just said they were three words.
My dog loved this. I know that might not be a compelling thought for some of you, but it is for me. He only gets a little bit though; it’s pretty rich.
Play around with the ingredients. I have made this with ground beef and also a meatloaf mix, and I will definitely try it with ground turkey. My favorite broken record things to mention in any conversation about ground turkey (or other white meat)—when you use ground turkey try to find a 93/7 percent ratio which consists of a mix of white meat, and is richer and moister than 99% fat free turkey, of which I am not a big fan. A little more fat is a good thing.
And switch up the cheeses as you like—Colby, different sharpness-es of cheddar cheese, Havarti, maybe a bit of blue cheese or feta next time… No leeks? Use a cup of chopped onions or shallots (they are stronger, so you want to use less).
Things you might do to get dinner on the table faster: You could brown the meat ahead of time. You could toss the noodles with the sour cream mixture ahead of time. You could make the sauce ahead of time. You could make and assemble the casserole a day ahead of time and either bring to room temperature and then bake, or just bake straight from the fridge and add 5 to 10 minutes of extra cooking time.
Also of possible interest: 10 Things To Make With Leftover Ground Beef!
Beef and Three Cheese Noodle Casserole
- 12 ounces egg noodles
- 2 tablespoons unsalted butter divided
- 1 pound ground beef
- 2 cups sliced leeks white and light green parts only
- ½ cup chopped cup oil-packed sundried tomatoes blotted dry
- 1 14 ½-ounce can diced tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Kosher salt and freshly ground pepper to taste
- 1 cup sour cream
- 2 cups grated sharp cheddar divided
- 1 cup grated Monterey Jack or mozzarella
- ½ cup grated Parmesan
- Preheat the oven to 400°F. Lightly oil a 9 x 13-inch pan, or a shallow 2-quart baking dish, or spray with nonstick cooking spray.
- Cook the noodles according to package directions, just until tender, and then drain and toss in a large bowl with 1 tablespoon of the butter.
- While the noodles are cooking, spray a large skillet with nonstick cooking spray, then sauté the beef over medium heat until browned and crumbly, about 5 minutes. Drain the beef and wipe out the skillet.
- In the same skillet melt the remaining tablespoon butter over medium low heat and sauté the leeks for about 12 minutes until tender. Stir in the sundried tomatoes, diced tomatoes, oregano, thyme, and season with salt and pepper. Add the drained beef, bring to a simmer and cook for 5 minutes.
- While the sauce is cooking (there won’t be a lot of liquid, mostly vegetables), mix together the sour cream, 1 cup cheddar, Monterey Jack, and Parmesan in a large bowl. Add the warm buttered noodles and toss until well combined – the sour cream mixture is thick; just keep gently tossing until the sour cream mixture coats the noodles.
- Turn the sauce into the bowl with the noodles and toss until just combined. Turn into the prepared baking pan and sprinkle over the remaining cup of cheddar. Bake for 20 to 25 minutes until the top is melted and everything is hot and bubbly. Let sit for 5 minutes and then serve.
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