Beef and Noodle Casserole is the kind of dinner that does not need much fuss to taste like a proper homemade meal. Tender egg noodles are mixed with seasoned ground beef and a simple tomato sauce, then covered with cheddar cheese and baked until everything is hot and bubbling. It is filling, familiar, and easy enough for a busy weeknight. The leftovers are just as useful the next day, which is one more reason to keep this recipe in your regular dinner rotation.
Beef and Noodle Casserole Recipe
This casserole keeps things straightforward. The beef provides the savory base, tomato sauce adds moisture and acidity, diced tomatoes give the dish a little texture, and cheddar brings everything together once it melts over the top. There is no complicated sauce to make, and most of the preparation can be finished before the oven does the final work.
Ingredients
- 12 ounces egg noodles
- 1 pound ground beef
- 16 ounces tomato sauce
- 15 ounces petite diced tomatoes, with most of the excess liquid drained
- 1 cup shredded cheddar cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
- Nonstick cooking spray
Also Read: Pumpkin Mac and Cheese
How to Make Beef and Noodle Casserole
1. Prepare the oven and casserole dish
Preheat your oven to 400°F (200°C). Lightly coat a 9×13-inch casserole dish with nonstick cooking spray and set it aside.
2. Cook the egg noodles
Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions. Try not to overcook them because the noodles will continue cooking in the oven. Drain them well and set them aside.
3. Brown the ground beef
Place a large skillet over medium-high heat and add the ground beef. Break it apart with a wooden spoon as it cooks, stirring occasionally until it is completely browned. Drain any excess grease from the skillet.
4. Season the beef
Sprinkle the cooked beef with onion powder, garlic powder, salt, and black pepper. Stir well so the seasoning is spread evenly through the meat.
5. Add the tomato mixture
Pour in the tomato sauce and add the diced tomatoes. Stir everything together and let it cook for a few minutes so the beef and tomatoes have a chance to come together. Stir in the dried parsley.
6. Add the noodles
Add the cooked and drained egg noodles to the skillet. Gently toss everything together until the noodles are coated with the beef and tomato mixture. Taste and adjust the seasoning if needed.
7. Assemble the casserole
Transfer the noodle and beef mixture to the prepared casserole dish and spread it into an even layer. Sprinkle the shredded cheddar cheese evenly over the top.
8. Bake
Bake uncovered for about 20 to 25 minutes, or until the casserole is heated through and the cheese has melted. If you prefer a slightly more browned cheese topping, leave it in the oven for another few minutes, keeping a close eye on it.
9. Rest and serve
Let the casserole sit for about 5 minutes before serving. This gives the sauce a little time to settle and makes it easier to scoop without the noodles sliding apart.
Also Read: Beef Cube Steak Recipe
What You Can Do Better
The basic recipe is intentionally simple, but a few small changes can make the finished casserole even better.
- Do not overcook the noodles. Cook them just until tender because they will spend another 20 to 25 minutes in the oven.
- Brown the beef properly. Let the ground beef develop some color instead of immediately stirring it constantly. That extra browning adds more savory flavor.
- Drain excess grease. This keeps the casserole from becoming oily while allowing the tomato sauce to remain the main source of moisture.
- Use freshly shredded cheddar. It usually melts more smoothly than pre-shredded cheese and gives the casserole a better finish.
- Add vegetables if you want a fuller meal. Bell peppers, mushrooms, peas, or finely chopped zucchini can be cooked with the beef before the tomato sauce is added.
- Give it a few minutes to rest. Serving immediately is tempting, but a short rest helps the casserole hold together better on the plate.
Easy Substitutions
You can change this casserole without completely changing its character. Ground turkey can replace the beef if you prefer a lighter meat. If you do not have egg noodles, try another short or ribbon-style pasta such as rotini, bow ties, or fettuccine. Mild cheddar works well for a softer flavor, while sharp cheddar gives the casserole a stronger cheesy taste.
For extra flavor, you can also add a small amount of Italian seasoning, smoked paprika, or Worcestershire sauce to the beef. Keep additions modest so the tomato and beef flavors still stand out.
Also Read: Ground Beef Meatballs
Can You Make Beef and Noodle Casserole Ahead?
Yes. Prepare the beef and noodle mixture, transfer it to the casserole dish, and cover it tightly. Refrigerate it until you are ready to bake. Add the shredded cheese just before it goes into the oven. Because the casserole starts cold, you may need to add roughly 10 minutes to the baking time. Make sure the center is hot before serving.
How to Store Leftovers
Allow leftover casserole to cool, then transfer it to an airtight container and refrigerate. It should keep well for about 3 to 4 days. Reheat individual portions in the microwave or warm a larger amount in the oven until heated through. If the noodles seem dry after refrigeration, add a small splash of tomato sauce or water before reheating.
What to Serve with Beef and Noodle Casserole
This is already a complete and filling main dish, so the best sides are usually simple. A crisp green salad, steamed broccoli, roasted green beans, or garlic bread all work nicely. If you are serving it for a larger family dinner, a light vegetable side can balance the richness of the beef, noodles, and cheese.
Recipe at a Glance
| Details | Information |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 8 |
| Course | Dinner |
| Cuisine | American |
| Cooking Method | Stovetop and oven |
Also Read: Elbow Noodle Pasta Salad
Nutritional Information
The following nutrition is an estimate based on the ingredients listed and an 8-serving yield. Actual values will vary depending on the ground beef, pasta, tomato products, and cheese brands you use.
| Nutrient | Approximate Amount Per Serving |
|---|---|
| Calories | 390 kcal |
| Carbohydrates | 43 g |
| Protein | 23 g |
| Fat | 15 g |
| Saturated Fat | 6 g |
| Cholesterol | 75 mg |
| Sodium | 650 mg |
| Fiber | 3 g |
| Sugar | 6 g |
| Calcium | 150 mg |
| Iron | 3 mg |
Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Yes. Ground turkey is an easy substitute. Since it is generally leaner than ground beef, you may want to add a little extra seasoning to keep the flavor bold.
Can I use a different type of pasta?
Absolutely. Egg noodles are a natural fit for this casserole, but ribbon pasta, bow-tie pasta, rotini, or another similar shape can also work. Cook whichever pasta you choose just until tender.
Can I add vegetables?
Yes. Chopped bell peppers, mushrooms, peas, spinach, or zucchini can be added. Cook firmer vegetables with the ground beef before adding the tomato sauce.
Can I freeze Beef and Noodle Casserole?
Yes. Let the assembled casserole cool completely, cover it well, and freeze it. For the best texture, thaw it in the refrigerator before baking. Add the cheese topping before baking if you have kept it separate.
Why are my noodles mushy?
The most common reason is overcooking the pasta before it goes into the oven. Cook the noodles only until they are just tender, then drain them well before mixing them with the beef mixture.
