Angel Beef Casserole
520kcal
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp dried Italian seasoning
- 1 can tomato sauce (15-ounce)
- 1 package cream cheese, softened (8-ounce)
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 8 ounces wide egg noodles, cooked al dente
- 0.5 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
Equipment
- Large skillet
- 9x13-inch baking dish
Method
- Preheat oven to 375°F. In a large skillet over medium heat, brown the ground beef with the onion and garlic, breaking it into crumbles, until no pink remains (about 7 minutes). Drain excess fat.
- Stir in salt, pepper, Italian seasoning, and tomato sauce. Simmer for 5 minutes, then remove from heat.
- In a mixing bowl, combine softened cream cheese, sour cream, and 1 cup of cheddar cheese until smooth.
- Layer half the cooked noodles in a greased 9x13-inch baking dish. Spread the cream cheese mixture evenly over the noodles, then top with the remaining noodles.
- Pour the beef and tomato sauce mixture over the top layer of noodles, spreading it evenly. Sprinkle with remaining cheddar cheese.
- Toss panko breadcrumbs with melted butter and sprinkle over the casserole.
- Bake uncovered for 25–30 minutes, until bubbly and golden brown. Let rest 5 minutes before serving.
Nutrition
Calories520kcalCarbohydrates32gProtein28gFat32gSaturated Fat18gCholesterol135mgSodium980mgPotassium520mgFiber2gSugar4gVitamin A20IUVitamin C6mgCalcium30mgIron15mg
Notes
For a lighter version, use reduced-fat cream cheese and Greek yogurt instead of sour cream. This casserole freezes beautifully! Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight before reheating covered with foil at 350°F until warmed through.