Creamy Beef Noodle Bake

Casseroles are a staple around the SFFS house. Not only do we eat them fresh from the oven, but IT Guy takes the leftovers to work in his lunch, so this is perfect for us. Not only does it serve a dual purpose, but it's yummy to boot! And so easy! If you don't need a big pan of this, remember you can always split up the mixture into two pans and freeze one for later! I'm having to learn to do that more and more for since I cook for only two people most of the time. But this is just a great dish for a family meal!

Creamy Beef Noodle Bake



1 pound ground beef
1 cup sour cream
1 14-ounce can diced tomatoes ~ undrained
1 medium onion ~ diced
1 - 2 cloves garlic ~ minced
1 8-ounce box noodles (flat egg noodles, penne, rotini, etc) ~ cooked and drained
3 cups grated sharp cheddar cheese
1 cup frozen corn
1 7-ounce can diced green chilies ~ optional

Preheat oven to 375 degrees. Spray a 9x13 inch pan with cooking spray.

In a large skillet, saute onion and garlic in a little olive oil.

Add the ground beef, salt & pepper and cook until done. Drain.

Add the sour cream and tomatoes (and green chilies, if using) and stir to combine.

Add half of the noodles in the bottom of the prepared pan.

Then add the ground beef mixture, 1 cup of the cheese, and the corn . 

Top with remaining noodles and remaining cheese.

Cover with foil and bake for 45 minutes until bubbly.

Allow to sit for 5 minutes before serving.

 
Okay....here's what you need.

 
Saute the onion and garlic.

 
Brown the ground beef then add 
the sour cream and the tomatoes. 
If you're using green chilies, 
add them here as well.

 
Stir it up!

 
Place half of the cooked noodles in the pan.

 
Then add the ground beef mixture, 
1 cup of the cheese...

 
..and the corn.

 
Then add the rest of the noodles.

 
Cover with remaining cheese. 
Cover with foil and bake!

 
So, so good!