Romanof Beef Noodle Casserole

Romanof Beef Noodle Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 1 lb. Ground beef

  • 1 clove Garlic, diced

  • 1 t. Salt

  • Black pepper to taste

  • 1 can (15 oz.) Tomato sauce

  • 8 oz. fine Egg noodles

  • ½ c. Cream cheese, softened

  • ⅔ c. Sour cream

  • 6 Scallions, chopped

  • ½ c. Cheddar cheese


Preheat oven 350. In medium skillet saute beef and garlic at medium heat until no pink remains. Break it up as it cooks. Pour off excess fat. Add salt, pepper and tomato sauce. Simmer uncovered for 15 minutes. Meanwhile, cook noodles as package directs. Don't overcook. Drain. In a small bowl blend cream cheese, sour cream and scallions. In a greased 2-quart casserole place one third of the noodles, top with 1/3 of the cream cheese mixture, then 1/3 of the meat sauce. Repeat two more times, using all ingredients. Top with Cheddar cheese. Bake at 350 for 30 minutes or until hot and bubbly.


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