Description
A comforting, creamy baked casserole loaded with seasoned ground beef, tender egg noodles, sautéed mushrooms, sweet peas, red bell peppers, and melted bubbly mozzarella and cheddar cheese.
Ingredients
Scale
- 1 1/2 lbs lean ground beef (85% to 90% lean)
- 8 oz wide ribbon egg noodles
- 8 oz cremini mushrooms, sliced
- 1 medium red bell pepper, finely diced
- 1 cup frozen petite sweet peas
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup low-sodium beef broth
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1 tsp sea salt and 1/2 tsp cracked black pepper
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Prep & Cook Noodles: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Boil egg noodles in salted water for 5-6 minutes until al dente; drain and set aside.
- Brown Beef & Veggies: In a large skillet over medium-high heat, brown ground beef and diced onion for 6-8 minutes; drain excess fat. Add sliced mushrooms, bell peppers, garlic, Italian seasoning, smoked paprika, salt, and pepper. Sauté for 4-5 minutes until tender.
- Make Cream Sauce: Add beef broth, scraping up browned bits. Reduce heat to medium-low, stir in cream cheese, sour cream, and sweet peas until smooth and melted.
- Assemble: Stir in cooked egg noodles and 1 cup cheddar cheese. Transfer to the prepared 9×13-inch baking dish. Top with mozzarella and remaining cheddar.
- Bake & Broil: Bake at 375°F for 20-25 minutes until bubbly. Broil for 2-3 minutes until golden brown. Rest 5-10 minutes, garnish with parsley, and serve!
- Prep Time: 15
- Cook Time: 25
Nutrition
- Calories: 480
- Sodium: 590
- Fat: 24
- Carbohydrates: 32
- Fiber: 4
- Protein: 34