This creamy ground beef casserole layers tender noodles, rich tomato sauce, and gooey cheddar for a meal your family will beg for again and again.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Cuisine: Polish-American
Yield: 6 Servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground beef (80/20), chilled | 1.5 lbs |
| Hunt’s tomato sauce, undrained | 30 oz |
| Garlic cloves, smashed | 2 |
| No Yolks egg noodles, broken in half | 8 oz |
| Philadelphia cream cheese, room temp | 8 oz |
| Full-fat sour cream, room temp | 8 oz |
| Sharp white cheddar, block-cut | 1.5 cups |
| Italian seasoning, hand-crushed + palm-rubbed | 1 tsp |
| Raw cane sugar | 1 tsp |
| Salt & pepper | To taste |
| Żur (sour rye starter) | 1 tsp (optional, Babcia’s secret) |
Instructions
Brown Beef: Heat a cast-iron skillet until very hot. Spread ground beef in a single layer and brown thoroughly, then drain 90% of the fat. Add smashed garlic and cook for 30 seconds. Scrape up any flavorful browned bits from the pan.
Simmer Sauce: Stir in tomato sauce, sugar, Italian seasoning, żur (if using), salt, and pepper. Simmer on the lowest heat for 3–5 minutes, then remove from heat and cool for 5 minutes.
Layer Casserole: In a greased 9×13-inch baking dish, layer half of the noodles pressed gently on the bottom, then half the sauce, followed by half the cream cheese-sour cream mixture. Top with remaining sauce, remaining noodles, and finish with shredded cheddar.
Bake: Place casserole on the lowest oven rack at 175°C (350°F) for 20–25 minutes, until the edges pull slightly from the sides. Let rest 15 minutes before serving to set the layers.
Notes
Do not rinse the noodles—keeping the starch ensures the sauce clings properly.
Resting the casserole for 15 minutes prevents a soggy crust and helps flavors meld.
Tools recommended: cast-iron skillet, 9×13-inch baking dish, wooden spoon.
Allergy/Swap: Contains dairy; for gluten-free, use GF noodles and add 1 tsp xanthan gum to the sauce.
