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1. Preheat Oven:
• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the Pasta:
• Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
3. Cook the Beef Mixture:
• In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and fully cooked. Add the minced garlic and cook for another minute.
• Stir in the tomato sauce, Italian seasoning, garlic powder, salt, and pepper. Let it simmer for 5 minutes.
4. Make the Creamy Layer:
• In a small bowl, mix the cream of mushroom soup and sour cream until well combined.
5. Assemble the Casserole:
• Spread half of the cooked noodles in the bottom of the prepared baking dish.
• Layer half of the beef mixture on top of the noodles.
• Spread half of the creamy soup mixture over the beef.
• Repeat the layers with the remaining noodles, beef mixture, and creamy soup mixture.
• Sprinkle the shredded cheddar and mozzarella cheeses evenly on top.
6. Bake:
• Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve:
• Let the casserole cool slightly before serving. Pair it with a simple salad or garlic bread for a complete meal