Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Cook egg noodles according to package directions until al dente. Drain and set aside.
- In a large skillet, cook the ground beef and onion over medium-high heat until the beef is browned. Drain any excess grease. Add the minced garlic and cook for 1 minute more.
- Stir in the tomato sauce, diced tomatoes, beef broth, cubed cream cheese, oregano, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, stirring until the cream cheese is melted and the sauce is smooth.
- Add the cooked egg noodles to the skillet and stir gently to combine.
- Pour the mixture into the prepared baking dish. Top evenly with the shredded cheddar and Monterey Jack cheeses.
- Bake for 20-25 minutes, until the casserole is hot and bubbly and the cheese is melted and golden.
- Let the casserole rest for 5-10 minutes. In a small bowl, mix together the sour cream and chives. Serve the casserole warm, dolloped with the sour cream mixture and a sprinkle of crispy fried onions.
Notes
Tip 1: For the best results, use freshly shredded cheese. It melts much better than pre-shredded varieties.
Tip 2: Don't overcook the pasta initially, as it will continue to cook in the oven.
Tip 3: This casserole can be assembled up to 2 days in advance and stored in the refrigerator before baking.
Tip 2: Don't overcook the pasta initially, as it will continue to cook in the oven.
Tip 3: This casserole can be assembled up to 2 days in advance and stored in the refrigerator before baking.
