One-Pot Wonders

Make-Ahead Beef & Three-Cheese Noodle Casserole

March  9, 2021
13 Ratings
Photo by Cheyenne Cohen
  • Cook time 50 minutes
  • Serves 6
Author Notes

Three cheeses—cheddar, Monterey Jack, and Parmesan—melt together with a pound of ground beef into a comforting weeknight dinner for the family.

Make-ahead tips: 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 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. —Katie Workman

What You'll Need
  • 12 ounces egg noodles
  • 2 tablespoons unsalted butter, divided
  • 1 pound ground beef
  • 2 cups sliced leeks, white and light green parts only
  • 1/2 cup chopped oil-packed sun-dried tomatoes, blotted dry
  • 1 (14 1/2–ounce) can diced tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup sour cream
  • 2 cups grated sharp cheddar, divided
  • 1 cup grated Monterey Jack or mozzarella
  • 1/2 cup grated Parmesan
  1. Preheat the oven to 400°F. Lightly oil a 9x13-inch pan, or a shallow 2-quart baking dish, or spray with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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 sun-dried tomatoes, diced tomatoes, oregano, thyme, and season with salt and pepper. Add the drained beef, bring to a simmer and cook for 5 minutes.
  5. 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 it coats the noodles.
  6. 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.

See what other Food52ers are saying.

  • Shelley  Tucker
    Shelley Tucker
  • annlum
  • kioerger
Author of The Mom 100 Cookbook and blog. A New Yorker, cook, and mom, I don't sit still very much.

3 Reviews

annlum November 7, 2021
Very yummy. I added a can of kidney beans, rinsed and drained, because beans and cheese - so good! Also crumbled up some leftover cooked turkey bacon in with the veggies and cracker crumbs on top. Delicious!
Shelley T. January 5, 2021
I made this the other night and it was so good! My family loved this and I will be adding this to my dinner rotation.
kioerger April 20, 2020
Loved this simple and very tasty recipe. I added some broccoli to it to add color and turned out beautifully. Just as tasty heated up the next day!