Cheesy Noodle Casserole
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 lb bow tie pasta (you can also use shells, or anything that will hold the sauce)
- 1 lb ground beef
- 1 small onion, diced
- 8 ounces cream cheese
- 1 (10 3/4 ounce) can tomato soup
- 1 (10 3/4 ounce) can cream of mushroom soup
- 8 ounces sour cream
- garlic powder
- grated cheddar cheese
directions
- Heat oven to 350.
- Cook pasta according to package directions and drain.
- Brown ground beef and onion together in a large saucepan.
- Drain meat if necessary.
- Add Cream Cheese, soups, and sour cream and heat until cream cheese is melted and everything is well incorporated- but do not boil.
- Add garlic powder.
- Add pasta to meat sauce and mix thoroughly.
- Pour into a baking dish and top with Cheddar Cheese.
- Bake for approximately 30 minutes or until cheese is melted.
- ENJOY!
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RECIPE SUBMITTED BY
We live by the beach and have discovered a new passion for it since our 2 year old daughter was born. My husband and I have been married for almost 7 years and our adorable daughter is our only child. I work part time at a preschool center/drop-in day care which I love because I get to take my daughter to work with me everyday. Don't tell my husband, but I have a love affair with chocolate and peanut butter - I just can't get enough! I love to cook (thanks to wonderful parents) but I am NOT a very good baker - you'd have to see my sister and mom for that. I try to make at least one new recipe each week. My husband is a steak-n-potatoes kind of guy and I am a chicken-n-pasta girl all the way; our daughter would eat pizza and pnut butter & jelly 3 meals a day if we'd let her! So feeding our picky family can be quite a challenge...when I get something on the table we all like I feel like "Super Mom"! I LOVE recipes that can be made in 30 minutes or less, and if I can throw it in a crock pot or make it in one dish I love it even more. I don't generally measure when I cook - I like to cook according to how things taste and smell, so a lot of my recipes will not have measurements for things like diced onions or peppers - but I hope that doesn't scare anybody away; it can be freeing to not be constrained by a measuring cup. I am starting to experiment with my own version of OAMC - I can't spend one whole day cooking, but I am looking for recipes that I can double and then freeze one batch for later.