Sour Cream and Ground Beef Layered Casserole

Thank you for this recipe Kittencal. This is a good recipe. Instead of adding tomato sauce I added some extra jarred spaghetti sauce I had on hand, and left out the sugar. Also I used half of the sour cream and cream cheese, and that was actually plenty for me. This recipe reminds me of a spaghetti pie. It’s a great freezer recipe and this recipe is easey to cut in half. If you would like to have a recipe tried and featured please email me colie@colieskitchen.com

Ingredients

2 lbs lean ground beef
1 medium onion, chopped
1-2 tablespoon fresh minced garlic
1/4 teaspoon crushed red pepper flakes (adjust to taste) (optional)
2-3 tablespoons grated parmesan cheese (or more or less if desired)
1 (15 ounce) can tomato sauce
1 teaspoon sugar
salt & freshly ground black pepper (to taste)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1 large green onion, finely chopped (can use 2 onions)
3 cups cooked fine egg noodles
2 cups shredded cheddar cheese (or more if desired)
1/8 teaspoon paprika

Directions

Set oven to 350°F.
Grease a 13 x 9-inch baking pan.
In a large skillet, cook the ground beef with onion, garlic and chili flakes (if using) over medium heat until meat is browned and no longer pink; drain fat then stir in the Parmesan cheese.
Add tomato sauce and sugar; bring mixture to a boil; cover, reduce heat and simmer for about 30 minutes stirring occasionally (season with salt and pepper about halfway through of cooking time).
Transfer meat mixture to a greased baking dish; set aside.
In a bowl beat cream cheese and sour cream at low speed until smooth.
Add in green onions then stir to combine.
Spread the cream cheese mixture over the ground beef in the dish.
Top with cooked noodles, then sprinkle the shredded cheddar cheese over the noodles.
Sprinkle with paprika.
Bake for 25-30 minutes or until hot and bubbly.