Comforting Beef And Noodle Casserole Recipe
If you grew up with weeknight casseroles, this Beef And Noodle Casserole will probably feel instantly familiar. It is simple, hearty, and built with things you can actually find in a regular grocery store. Tender egg noodles, seasoned ground beef, a tomato-based sauce, and a creamy, cheesy topping all baked together until bubbly. It is the kind of meal you can put on the table without a lot of fuss, but it still feels like a proper dinner.
I like this Beef And Noodle Casserole because it sits in that sweet spot between comfort food and practicality. You cook some noodles, brown some beef, stir in tomatoes and broth, then layer everything with a tangy sour-cream-and-cream-cheese mixture and a blanket of cheddar and mozzarella. Into the oven it goes, and the house starts to smell like you have been cooking all afternoon (even though you really have not).
Ingredients for this Beef And Noodle Casserole
Before you start, it helps to have everything measured and ready. Here is what goes into this Beef And Noodle Casserole, and why each ingredient earns its place in the dish.
- Wide egg noodles (12 oz, uncooked) – These give the casserole its base. They hold their shape nicely and soak up the creamy sauce without falling apart.
- Olive oil (1 tbsp) – Just enough to get the ground beef started in the skillet and help with browning.
- Ground beef (1 lb, 80–90% lean) – The main protein and flavor driver. A bit of fat keeps the casserole from tasting dry.
- Yellow onion (1 medium, finely chopped) – Adds sweetness and depth. When it softens in the pan with the beef, the kitchen already starts smelling good.
- Garlic (2 cloves, minced) – A small amount, but it wakes up the whole beef mixture.
- Salt (1 tsp, plus more to taste) – Essential for bringing everything together. You will likely add a pinch more after tasting the sauce.
- Black pepper (1/2 tsp) – Adds a gentle warmth without making the dish spicy.
- Dried Italian seasoning (1 tsp) – A simple way to bring in herbs like oregano and basil without pulling out a dozen jars.
- Diced tomatoes (1 can, 14.5 oz, undrained) – Provide acidity and texture. The juices help form the sauce around the beef.
- Tomato sauce (1 can, 8 oz) – Gives the casserole a smooth, saucy base that clings to the noodles.
- Beef broth (1/2 cup, low sodium if possible) – Loosens the sauce and adds extra beefy flavor so the mixture does not taste flat.
- Sour cream (1 cup) – This is what makes the noodle layer tangy and creamy. It keeps the casserole from feeling heavy.
- Cream cheese (4 oz, softened and cubed) – Melts into the sour cream and coats the noodles, creating that cozy, velvety texture.
- Shredded cheddar cheese (1 1/2 cups) – Offers sharp, classic cheesy flavor on top.
- Shredded mozzarella cheese (1/2 cup) – Melts into those nice stretchy strings when you scoop out a serving.
- Fresh parsley (2 tbsp, chopped, optional) – A simple garnish that adds a bit of color and freshness right at the end.
- Butter (1 tsp, for greasing the baking dish) – Keeps the noodles from sticking and adds a hint of richness to the edges.
Once everything is prepped, the actual cooking feels pretty relaxed. You can even clean up as you go while the sauce simmers.
Instructions
Here is how to bring this Beef And Noodle Casserole together from start to finish. You will be layering, not overcomplicating.
Prep the oven and baking dish.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with the butter and set it aside. This quick step keeps the noodles from sticking and makes serving easier later.Cook the egg noodles.
Bring a large pot of salted water to a boil. Add the wide egg noodles and cook them according to the package directions until just al dente. You want them tender but not mushy, because they will cook a bit more in the oven. Drain well and set the noodles aside.Brown the ground beef.
While the noodles cook, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. If there is any excess grease, you can spoon off a bit, but you do not need to get every last drop.Soften the onion and garlic.
Add the finely chopped yellow onion to the skillet with the beef. Cook for 3–4 minutes, stirring occasionally, until the onion softens and turns slightly translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. You do not want the garlic to brown.Season the beef mixture.
Sprinkle in the salt, black pepper, and dried Italian seasoning. Stir well so the seasonings coat the beef and onion evenly. This is where the flavor really starts to build.Add tomatoes, tomato sauce, and broth.
Pour in the diced tomatoes with their juices, the tomato sauce, and the beef broth. Stir everything together, bring the mixture to a gentle simmer, and let it cook for 5–7 minutes. The sauce will thicken slightly and pick up more flavor as it bubbles. Taste and add a pinch more salt if it needs it.Make the creamy noodle base.
In a large mixing bowl, combine the sour cream and the softened cream cheese cubes. Use a spoon or spatula to stir and mash until the mixture is mostly smooth. Add the drained egg noodles to the bowl and gently toss until they are evenly coated in the creamy mixture. It should feel like every noodle gets a little bit of that sauce.Layer the noodles in the baking dish.
Spread the creamy noodle mixture evenly into the prepared baking dish, forming a level layer. This will be the base of your casserole.Add the beef and tomato layer.
Spoon the beef and tomato mixture evenly over the noodles. Use the back of the spoon to spread it out so it covers the entire surface. You want a bit of sauce in every bite.Top with cheddar and mozzarella.
In a small bowl, combine the shredded cheddar cheese and shredded mozzarella cheese. Sprinkle this mixture evenly over the top of the beef layer. Do not worry about perfection here; just aim for fairly even coverage.Bake until bubbly.
Cover the baking dish loosely with foil and place it in the preheated oven. Bake for 20 minutes. Then remove the foil and continue baking for another 10–15 minutes, or until the casserole is hot all the way through and the cheese on top is melted and lightly golden around the edges.Rest, garnish, and serve.
Carefully remove the casserole from the oven and let it rest for about 5–10 minutes. This brief pause helps it set up a bit so it slices more neatly. Sprinkle the chopped fresh parsley over the top, if you are using it, then scoop and serve warm.
That is it. Nothing fancy, just simple layers that turn into something surprisingly satisfying once they come together in the oven.
Cook and Prep Times
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: About 55 minutes
- Servings: Around 6 portions
Nutritional information
This Beef And Noodle Casserole is definitely on the comforting side, but it still offers a nice balance of protein, carbs, and fat. Here is an approximate breakdown per serving (assuming 6 servings):
- Calories: 520 kcal
- Carbohydrates: 38 g
- Protein: 27 g
- Total fat: 28 g
- Saturated fat: 14 g
- Sodium: 720 mg
- Fiber: 3 g
- Sugar: 6 g
These numbers are estimates, of course, but they give you a general idea of what you are serving. If you need to adjust for dietary needs, you can play with the cheese amounts, choose leaner beef, or look for lower-sodium tomato products and beef broth.
Frequently asked questions
Can I make this Beef And Noodle Casserole ahead of time?
Yes, you can. One easy way is to assemble the casserole completely up to the baking step. After you layer the creamy noodles, the beef and tomato mixture, and the cheese on top, cover the dish tightly and refrigerate it for up to 24 hours. When you are ready to bake, take it out of the fridge while the oven preheats. You may need to add an extra 5–10 minutes of baking time since it will be starting from cold. Just keep an eye on it and make sure the center is hot and the cheese is nicely melted.
How should I store and reheat leftovers?
Leftover Beef And Noodle Casserole keeps well for a few days, which makes it handy for lunches or another quick dinner. Let the casserole cool to room temperature, then transfer portions to airtight containers and refrigerate for up to 3–4 days. To reheat, you can warm individual servings in the microwave until hot, or place a larger portion in an oven-safe dish, cover with foil, and heat at 325°F (165°C) until warmed through. If the noodles seem a bit dry, you can sprinkle in a spoonful of beef broth before reheating.
Can I freeze this Beef And Noodle Casserole?
Freezing works best if you freeze the casserole before baking. Assemble it as directed in the greased baking dish, then let it cool completely if any of the components are still warm. Wrap the dish tightly in plastic wrap and then in foil, and freeze for up to 2–3 months. When you are ready to bake, thaw it overnight in the refrigerator, remove the plastic wrap, cover again with foil, and bake at 350°F (175°C) until hot and bubbly, removing the foil near the end so the cheese can brown slightly. The noodles may be a touch softer after freezing, but the overall flavor and texture hold up surprisingly well.
If you read this recipe out loud, you will notice it has a natural rhythm: boil, brown, simmer, stir, layer, bake. That is on purpose. The idea is that you can make this Beef And Noodle Casserole on a regular weeknight without needing to think too hard, and still end up with something warm and satisfying on the table.
Beef And Noodle Casserole
Ingredients
- 12 oz wide egg noodles, uncooked
- 1 tbsp olive oil
- 1 lb ground beef (80–90% lean)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp dried Italian seasoning
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1/2 cup beef broth (low sodium if possible)
- 1 cup sour cream
- 4 oz cream cheese, softened and cut into cubes
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 1 tsp butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with the butter and set aside.
- Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until just al dente. Drain well and set the noodles aside.
- While the noodles cook, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes.
- Add the chopped yellow onion to the skillet with the beef and cook for 3–4 minutes, stirring occasionally, until the onion softens. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Season the beef mixture with the salt, black pepper, and dried Italian seasoning, stirring to coat the meat and onion evenly.
- Pour in the diced tomatoes with their juices, the tomato sauce, and the beef broth. Stir well, bring the mixture to a gentle simmer, and cook for 5–7 minutes to let the flavors come together. Taste and adjust seasoning with a little more salt if needed.
- In a large mixing bowl, combine the sour cream and cream cheese cubes. Stir and mash with a spoon or spatula until mostly smooth. Add the drained egg noodles to the bowl and gently toss until the noodles are evenly coated with the creamy mixture.
- Spread the creamy noodle mixture evenly into the prepared baking dish, forming an even layer.
- Spoon the beef and tomato mixture evenly over the noodles, spreading it out so it covers the entire surface.
- In a small bowl, combine the shredded cheddar cheese and shredded mozzarella cheese. Sprinkle this cheese mixture evenly over the top of the beef layer.
- Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the casserole is hot and the cheese is melted and lightly golden around the edges.
- Carefully remove the casserole from the oven and let it rest for about 5–10 minutes so it sets slightly and is easier to slice. Sprinkle the chopped fresh parsley over the top for garnish, if using, then serve warm.
