Beef Noodle Casserole (Printable)

Tender beef, savory tomato, egg noodles and melted cheddar baked into a hearty family-style casserole.

# What You Need:

→ Meats

01 - 1 pound ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 bell pepper, diced

→ Sauces and Liquids

05 - 1 can (15 ounces) tomato sauce
06 - 1 can (14.5 ounces) diced tomatoes, undrained
07 - 1/2 cup beef broth

→ Pasta

08 - 8 ounces egg noodles

→ Dairy

09 - 1 cup shredded cheddar cheese
10 - 1/2 cup sour cream

→ Spices & Seasonings

11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Garnish (Optional)

15 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Preheat oven to 375°F.
02 - Prepare egg noodles according to package directions. Drain and set aside.
03 - In a large skillet over medium heat, brown ground beef, breaking up with a spoon as it cooks. Drain excess fat.
04 - Add diced onion, minced garlic, and bell pepper to skillet. Sauté for 3 to 4 minutes until vegetables are softened.
05 - Stir in tomato sauce, diced tomatoes with juices, beef broth, oregano, basil, salt, and black pepper. Simmer mixture for 5 minutes.
06 - Remove skillet from heat. Add cooked noodles and sour cream, mixing thoroughly to coat evenly.
07 - Transfer beef and noodle mixture into a 9x13-inch baking dish. Distribute shredded cheddar cheese uniformly over the top.
08 - Bake uncovered for 20 to 25 minutes, or until the casserole is bubbly and cheese is melted.
09 - Garnish with chopped fresh parsley just before serving, if desired.

# Expert Advice:

01 -
  • The noodles hold the sauce like a hug, and each bite lands with nostalgia—even if it’s your first time trying it.
  • This dish is a reliable hero for feeding hungry crowds or ensuring there's always leftovers for lunch the next day.
02 -
  • Once I forgot to drain the beef fat, and the whole dish turned out heavy—always give the skillet a quick tilt and spoon off the excess.
  • Mixing in sour cream after cooking, not during, keeps the casserole creamy without risk of curdling.
03 -
  • Letting the casserole rest after baking ensures cleaner, tidier servings—don’t rush the wait.
  • Mixing the cheese into the sauce before baking creates pockets of cheesy goodness rather than just a top layer.

Go Back