Beef Noodle Casserole

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Beef noodle casserole is a tasty, filling meal you can whip up in no time. This dish combines hearty ground beef, tender egg noodles, and zesty tomato sauce, all topped with melty cheese. You can have this comforting casserole on the table in just 40 minutes, making it perfect for busy weeknights.

The recipe is easy to follow and uses simple ingredients you might already have in your kitchen. You’ll love how the flavors come together as the casserole bakes, creating a warm and satisfying dinner your whole family will enjoy.

Plus, it’s a great way to sneak some veggies into your meal with the addition of onions and tomatoes.

Exact Ingredients List

Here’s what you’ll need to make this tasty beef noodle casserole:

• 12 ounces uncooked egg noodles
• 2 teaspoons olive oil
• 1 1/4 pounds lean ground beef (90% lean)
• 1 onion, finely chopped
• 2 teaspoons minced garlic
• Salt and pepper to taste
• 16 ounces canned tomato sauce
• 15 ounce can diced tomatoes, drained (small diced or petite cut)
• 2 teaspoons Italian seasoning
• 2 cups shredded cheddar cheese
• 2 tablespoons chopped parsley
• Cooking spray

Make sure you have all these ingredients ready before you start cooking. The lean ground beef will give you great flavor without too much fat.

For the tomatoes, the small diced variety works best in this recipe. They blend in nicely with the other ingredients.

Don’t forget the cooking spray – it’s key to preventing the casserole from sticking to the pan. With these simple ingredients, you’ll have a delicious meal in no time!

Instructions

Preheat your oven to 400°F and bring a large pot of salted water to boil. Cook 12 ounces of egg noodles until almost tender, about 1-2 minutes less than package directions.

While noodles cook, heat 2 teaspoons olive oil in a large skillet. Add 1 1/4 pounds ground beef and cook for 4-5 minutes, breaking it up as it browns.

Add 1 chopped onion and 2 teaspoons minced garlic. Cook 5 more minutes until onion softens. Season with salt and pepper to taste.

Stir in 16 ounces tomato sauce, 15 ounces drained diced tomatoes, and 2 teaspoons Italian seasoning. Mix well.

Drain the noodles and add them to the beef mixture. Toss to combine everything evenly.

Spray a 9×13 inch baking dish with cooking spray. Transfer the beef and noodle mixture to the dish. Top with 2 cups shredded cheddar cheese.

Bake for 10-15 minutes until the cheese melts and gets bubbly. Sprinkle 2 tablespoons chopped parsley on top before serving. Enjoy your hearty casserole!

Possible Substitutes List & Recipe Variations

You can easily change up this beef noodle casserole to suit your tastes or use what you have on hand. Try these simple swaps:

• Ground turkey or chicken instead of beef
• Penne or rotini pasta in place of egg noodles
• Mozzarella or Mexican cheese blend instead of cheddar
• Bell peppers or mushrooms added to the veggie mix

To make it extra cheesy, stir in 1/2 cup of cream cheese before baking. For a spicy kick, add 1/4 teaspoon of red pepper flakes.

Want a creamier casserole? Mix in 1/2 cup of sour cream. To boost the veggies, toss in a bag of frozen mixed vegetables.

For a zesty flavor, use taco seasoning instead of Italian seasoning. Top with crushed tortilla chips before baking for added crunch.

You can also make this ahead of time. Prepare the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Just add an extra 10-15 minutes to the bake time when you’re ready to cook.

Tips, Tricks & Storing

For the best beef noodle casserole, use lean ground beef to keep it from getting greasy. You can swap the beef for ground turkey if you prefer. Cook the noodles al dente, as they’ll soften more in the oven.

Add extra veggies like diced bell peppers or mushrooms for more nutrition. Mix in a cup of frozen peas or corn when combining the noodles and beef. For a creamier casserole, stir in 1/2 cup of sour cream before baking.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes. To freeze, let the casserole cool completely, then wrap tightly in foil and freeze for up to 3 months.

When ready to eat, thaw overnight in the fridge. Bake covered at 350°F for about 30 minutes until heated through. For a crispy top, uncover and broil for 2-3 minutes at the end.