I love the kind of dinner that fills the house with a warm, tomatoey smell and makes everyone gather around the table without even being asked. Tonight’s recipe is one of those cozy, weekday-winning dishes that feels like a hug in casserole form. In this kitchen I reach for simple pantry staples and a pound of good ground beef, and out comes a bubbling, cheesy dish that kids and grown-ups both dive into.
Cheesy Beef Noodle Casserole is exactly the sort of comfort food I turn to when the week has been long and I want something dependable, tasty, and just a little bit indulgent. If you enjoy casseroles that bring saucy tomato flavor together with melty cheese and tender egg noodles, you might also love my beef enchilada casserole, which is another of my go-to, crowd-pleasing bakes.
Kitchen Essentials You’ll Need
A cozy casserole like this doesn’t demand fancy gear, but a handful of reliable tools will make everything easier and more enjoyable.
- A 9×13 baking dish for even baking and that bubbly cheese finish.
- A large skillet for browning the beef and building the sauce.
- A pot for boiling the egg noodles until just tender.
- A sturdy spoon or rubber spatula for folding the noodles into the sauce.
- A colander for draining the pasta.
- Optional: a cheese grater if you prefer to shred your own cheese.
These items matter because they keep the workflow smooth. The skillet lets you brown and season the beef, the pot cooks the noodles to the right texture, and the 9×13 pan gives the casserole the shallow, oven-ready layer structure that bakes evenly and crisps slightly around the edges.
Why You’ll Love This Recipe
This casserole is the kind of dinner that comforts without fuss. It layers simple, familiar flavors into something that feels special. The tomatoes and tomato sauce give a bright, slightly acidic base that’s mellowed by the tang of sour cream. The Italian seasoning and paprika add gentle warmth and savory depth. There is the satisfying contrast between the tender, slightly chewy egg noodles and the rich, gooey cheese on top.
- It’s hands-on for about 20 minutes then bakes while you relax.
- It delivers a balanced, family-friendly flavor profile that’s not too spicy.
- It’s easy to double or halve for feeding a crowd or meal-prepping.
- The creamy sauce clings to every noodle so every bite is comforting and cohesive.
If you love a saucy, cheesy bake that reheats beautifully and becomes even more flavorful the next day, this will quickly become a weeknight staple in your home. And if you want to experiment with bold twists, there are plenty of directions to go from here, from swapping cheeses to adding extra veggies or a different ground meat. For another take on beef-forward casseroles with bold flavors, check out this beef enchilada casserole that leans into southwest spices.
Cheesy Beef Noodle Casserole Ingredients
- 12 oz egg noodles
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 1 cup sour cream
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- Optional garnish: parsley or green onions
You can also keep pantry staples on hand to enhance the dish: a drizzle of olive oil for cooking the onion, a little butter if you like richer noodles, or a splash of beef broth if your sauce needs loosening. These extras are optional but helpful for adjusting texture and flavor as you cook.
Step-by-Step Instructions for Cheesy Beef Noodle Casserole
Preheat your oven to 350°F and lightly grease a 9×13 baking dish. This gives the casserole a nonstick surface and helps the edges brown nicely.
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until they are al dente. Drain in a colander and set the noodles aside so they don’t overcook. They should still have a little bite because they’ll finish in the oven.
Heat a large skillet over medium-high heat and add the ground beef and diced onion. Cook, breaking the meat into crumbles, until the beef is browned and the onion is soft and translucent. You’ll notice the meaty aroma deepen and the beef release a little fat.
If there is excess grease, carefully drain it from the pan. Return the skillet to the heat and add the minced garlic, Italian seasoning, paprika, salt, and black pepper. Sauté for about 1 minute until fragrant, watching for the garlic to just turn golden.
Stir in the diced tomatoes and tomato sauce. Bring the mixture to a gentle simmer and let it cook for 3–4 minutes so the flavors marry and the sauce reduces slightly. You should see tiny bubbles and the sauce will smell bright and savory.
Remove the skillet from the heat and stir in the sour cream until the sauce becomes creamy and smooth. The texture will go from saucy to silky, and the color will mellow to a warm, rosy hue.
Add the cooked egg noodles to the skillet and fold everything together gently so the noodles are evenly coated. The noodles should glisten with sauce and start to take on that comforting, unified look.
Transfer the noodle and beef mixture into the prepared 9×13 baking dish, spreading it into an even layer. Sprinkle the shredded cheddar and mozzarella evenly over the top so the cheese melts into a bubbly blanket.
Bake in the preheated oven for 20–25 minutes, until the casserole is bubbly and the cheese is lightly golden. You’ll see the edges bubbling and small brown spots appear on the cheese when it’s done.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped parsley or sliced green onions for a bright finish, then serve warm and enjoy the comforting, cheesy goodness.
Fun Variations You Can Try
- Add a layer of caramelized onions for sweetness and depth. Cook them low and slow until rich and brown.
- Swap half the ground beef with cooked Italian sausage or turkey for a mixture of textures and flavors.
- Stir in a cup of frozen peas, corn, or diced bell peppers with the noodles for extra color and nutrition.
- For a smoky kick, substitute smoked paprika and add a pinch of cayenne.
- Make it lighter by using Greek yogurt in place of sour cream, or swap mozzarella for part-skim varieties.
- Turn it into a stuffed-pepper style casserole by adding diced green peppers and a sprinkle of oregano.
- For a richer finish, fold in a handful of cream cheese with the sour cream for ultra-creamy sauce.
If you love swapping pasta shapes, try a short tube like rigatoni and dramatic garlic-butter flavors inspired by this cheesy beef and Italian sausage rigatoni for a different texture profile.
How I Love to Serve It
When the casserole comes out of the oven bubbling and golden, I like to let it rest for a few minutes so it settles and slices cleanly. I serve wedges right from the baking dish onto warm plates. The top layer of melty cheese gives a satisfyingly stringy pull when scooped. For sides, I love a crisp, bright salad to balance the richness.
- A simple green salad dressed with lemon and olive oil cuts through the creaminess.
- Steamed green beans or roasted broccoli add fresh, green crunch.
- A crusty slice of country bread is perfect for mopping up any leftover sauce.
Set the table with casual warmth: mismatched bowls, a big spoon for passing, and a small dish of extra grated cheese. This meal is best enjoyed family-style with lively conversation and the soft clink of forks. For weeknight dinners, I sometimes serve it with a quick slaw or sliced cucumbers to add an icy crunch against the hot, cheesy casserole.
Helpful Tips from My Kitchen
- Cook your noodles just shy of fully done so they finish perfectly in the oven. Overcooked noodles can become mushy after baking.
- Taste as you season. The canned tomatoes and sauce bring acidity so you may want to adjust salt at the end.
- If the sauce seems too thick before baking, stir in a splash of beef broth or the reserved pasta water to loosen it.
- Use freshly shredded cheese if you can. Pre-shredded cheese often has anti-caking agents that can affect melt and texture.
- To save time, brown the beef and make the sauce earlier in the day. Refrigerate and assemble right before baking.
- If the top is browning too quickly, tent loosely with foil during the last 10 minutes of baking.
- Leftovers reheat well covered in a low 325°F oven or in individual microwave-safe dishes for a quick lunch. For a fresher top, add a little extra cheese and broil briefly.
For another fun spin on cheesy, beef-forward pasta meals to inspire your next weeknight plan, take a look at this playful cheesy beef enchilada tortellini recipe that blends familiar flavors in a new shape.
Important Cooking Reminders
- Always drain excess grease from browned ground beef to prevent an oily casserole.
- Let the casserole rest 5–10 minutes after baking to set and cool slightly for safer serving.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat until steaming hot.
- Freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Use oven mitts and a prepared trivet; the 9×13 dish will be very hot coming out of the oven.
- Avoid overcooking noodles; check for al dente doneness by tasting before draining.
Nutritional Information (Estimated)
A generous serving of this casserole provides a comforting balance of macronutrients. Estimated per serving (assuming 6 servings): approximately 450–550 calories, with carbohydrates primarily from the egg noodles, fats coming from the beef and cheeses, and a respectable protein amount from the ground beef and dairy. Exact numbers will vary with specific brands and any substitutions you make. If tracking nutrients, note that adding extra cheese or butter raises calories and fat, while swapping sour cream for Greek yogurt lowers fat and increases protein.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes (including baking)
- Total Time: 50 minutes
- Yield: 6 servings
Common Questions You Might Have
Can I make this ahead of time?
Yes. You can assemble the casserole up to the point of baking and refrigerate it, covered, for 24 hours. Bring it to room temperature for 20–30 minutes before baking, then bake as directed, adding a few extra minutes if chilled. For longer storage, freeze assembled in an airtight container for up to 2 months; thaw overnight in the refrigerator before baking.
Can I use a different pasta or cheese?
Absolutely. Short, sturdy pastas like rigatoni, penne, or ziti work well because they hold sauce. Whole-wheat or gluten-free egg noodles can also be used — just follow package cooking times. For cheese, experiment with Monterey Jack, Colby, or a bit of Parmesan stirred in for salty umami. If you want a lighter melt, use part-skim mozzarella and a sharper cheddar to maintain flavor.
How can I make it healthier without losing comfort?
Simple swaps keep the cozy feel while reducing calories or fat. Use lean ground beef or swap half the beef for cooked lentils to stretch protein. Replace sour cream with plain Greek yogurt for tang and added protein. Add a cup or two of sautéed vegetables like spinach, mushrooms, or bell peppers to boost fiber. Small changes can make a big difference while keeping the casserole satisfying.
Conclusion
When I think of comfort food that doubles as an everyday miracle, this Cheesy Beef Noodle Casserole always comes to mind. It’s the kind of dish that shows up at a hurried weeknight dinner and becomes the hero of leftovers on busy mornings. The first spoonful brings the comforting creaminess of sour cream warmed into bright tomato sauce, the savory lift of Italian seasoning, and the blissful pull of melted cheddar and mozzarella. The textures comfort you: tender noodles, a saucy, meaty interior, and a golden, slightly crisp cheese blanket on top.
I hope this recipe finds its way into your regular rotation. There is something quietly joyful about serving a bubbling casserole straight from the oven and watching faces light up at the table. If you ever feel unsure, remember the little rules that make it reliable: don’t overcook the noodles, taste and adjust seasoning, and let it rest before scooping. Above all, make it yours. Add a favorite herb, sneak in an extra veggie, or double the cheese for those nights when indulgence is the plan. Either way, this casserole is meant to be shared, savored, and remembered for the warmth it brings to the table. Enjoy every cozy, cheesy bite.
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Cheesy Beef Noodle Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
A comforting casserole that combines tender egg noodles, savory ground beef, and melty cheese in a tomato-based sauce.
Ingredients
- 12 oz egg noodles
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 1 cup sour cream
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- Optional garnish: parsley or green onions
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain in a colander.
- Heat a large skillet over medium-high heat and add the ground beef and diced onion. Cook until the beef is browned and the onion is soft.
- If excess grease is present, drain it. Add the minced garlic, Italian seasoning, paprika, salt, and black pepper. Sauté for about 1 minute.
- Stir in the diced tomatoes and tomato sauce, simmering for 3–4 minutes.
- Remove from heat and stir in the sour cream until smooth.
- Add the cooked egg noodles to the skillet and fold gently to combine.
- Transfer to the baking dish, spreading evenly. Sprinkle cheddar and mozzarella on top.
- Bake for 20–25 minutes until bubbly and cheese is golden.
- Remove from the oven, let rest for 5 minutes, and garnish before serving.
Notes
For a richer finish, fold in cream cheese with sour cream. Leftovers reheat well in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
Keywords: casserole, beef, comfort food, cheesy, pasta