Beef Noodle Casserole

A Comforting Beef Noodle Casserole for Busy Nights

This Beef Noodle Casserole brings cozy, home-cooked flavor to your table with simple steps and pantry-friendly ingredients. It feels like a hug in a dish. The noodle base turns soft and tender, the beef adds hearty bite, and the melted cheddar on top ties it all together. You will love how it tastes, and you will also love how easy it is to make. You do not need special tools or fancy skills. You only need one skillet, a pot for noodles, and a baking dish.

This recipe works on weeknights when you want dinner fast, but it also fits weekend meal prep when you want leftovers for the next day. The short ingredient list keeps the cost down. The flavors please picky eaters and hungry guests. If you want a dish that fills the room with a warm, rich aroma, this casserole does it. Onion and garlic in olive oil smell amazing as they soften. Ground beef browns and brings savory notes. Tomato sauce turns everything saucy and bright. Cheddar cheese melts into a golden, bubbly top that makes everyone run to the table.

You can make this casserole once and keep it in your rotation all year. It works in winter with a green salad or steamed vegetables. It works in summer when you want a simple, stress-free dinner after a long day. You can also carry it to potlucks, family gatherings, or a neighbor in need. It travels well, reheats well, and tastes even better the next day.

Another reason to love this recipe is how flexible it is. You can adjust the salt and pepper to taste. You can use a sharp or mild cheddar, or mix in other cheeses if you like. You can add a pinch of chili flakes for heat, or a sprinkle of dried herbs for a fresh twist. You can also fold in a handful of veggies if you want to boost color and texture. The base remains the same: noodles, beef, tomato sauce, and cheese. The rest is up to you.

Making this casserole does not take long. You boil the noodles, brown the beef with onion and garlic, mix in the sauce, combine with the noodles, top with cheese, and bake. While it bakes, you can set the table, prepare a quick side, or just take a break. The oven does the final work for you. When it comes out, the top looks glossy and golden, and the edges bubble in the most satisfying way.

If you want a recipe that is easy, reliable, and crowd-pleasing, this Beef Noodle Casserole delivers. It brings comfort without fuss. It fits busy lives, tight budgets, and real kitchens. Serve it hot, scoop it generously, and watch it disappear.

Why Make This Recipe

• It is simple and fast. The steps are clear, and the cook time is short. You can get it from stove to oven in minutes.
• It uses basic ingredients. Egg noodles, ground beef, tomato sauce, onion, garlic, and cheddar cheese are easy to find and budget-friendly.
• It feeds a family. The casserole serves several people and often leaves leftovers for lunch the next day.
• It tastes like home. The flavor is classic and comforting. It suits kids and adults.
• It works for many occasions. Weeknight dinner, casual guests, potlucks, and meal trains all fit this dish.
• It is flexible. You can adjust seasoning and toppings. You can add small extras without changing the core recipe.
• It reheats well. The noodles stay tender, and the sauce keeps things moist. The cheese still tastes great after warming up.
• It is a one-dish main course. You can pair it with a simple side salad, garlic bread, or steamed vegetables, and you are set.

How to Make Beef Noodle Casserole

You will make this casserole in three main parts: cook the noodles, cook the beef mixture, and bake with cheese on top. Here is how to do it smoothly and with less mess.

• Prepare your tools. You need a pot for boiling noodles, a large skillet for the beef, and a baking dish for the casserole. You also need a spoon or spatula and a colander for draining the noodles.
• Cook the noodles first. Boil a pot of salted water. Add egg noodles and cook them to the time on the package. Do not overcook because the noodles will bake again. Drain and set aside.
• Build flavor in the skillet. Warm olive oil over medium heat. Add chopped onion and minced garlic. Stir and cook until the onion softens and smells sweet and the garlic is fragrant. Keep the heat moderate to avoid burning the garlic.
• Brown the ground beef. Add the beef to the skillet. Break it up with your spoon. Cook until no pink remains. Let it get some color for extra flavor. Drain the excess fat so the casserole does not turn greasy.
• Add sauce and season. Pour in the tomato sauce. Stir to combine. Add salt and pepper to taste. Heat the mixture so the flavors come together.
• Combine with noodles. Add the cooked noodles to the skillet or mix in a bowl if your skillet is small. Stir gently so you do not crush the noodles. Coat everything evenly with the sauce.
• Assemble and top with cheese. Transfer the mixture to your baking dish. Spread it in an even layer. Sprinkle shredded cheddar cheese on top so it covers the surface.
• Bake until bubbly. Place the dish in your preheated oven. Bake until the cheese melts and the edges bubble. This gives you a hot, gooey topping that everyone loves.
• Rest and serve. Let the casserole rest a few minutes after baking. This helps it set and makes slicing easier. Then serve warm.

This process keeps things simple and clean. You cook the noodles and beef at the same time if you want to save minutes. While the casserole bakes, wash your skillet and pot. By the time the dish comes out, your kitchen already looks calmer.

Ingredients

• 8 ounces egg noodles
• 1 pound ground beef
• 1 can (15 ounces) tomato sauce
• 1 cup shredded cheddar cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for cooking

Directions

1. Preheat the oven to 350°F (175°C).
2. Cook the egg noodles according to package directions; drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until fragrant.
4. Add ground beef to the skillet, cooking until browned. Drain excess fat.
5. Stir in tomato sauce, cooked egg noodles, salt, and pepper. Mix until well combined.
6. Transfer the mixture to a baking dish and top with shredded cheddar cheese.
7. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
8. Serve warm and enjoy!

How to Serve Beef Noodle Casserole

You can serve this casserole in many easy, tasty ways. Keep it simple or make it feel special. Here are good ideas:

• Add a fresh side. Serve it with a crisp green salad with a simple vinaigrette. The tangy dressing balances the rich, cheesy casserole. You can also serve steamed broccoli, green beans, or peas for color and crunch.
• Offer bread. Warm up garlic bread or a buttered baguette. Bread helps you scoop up all the saucy bits and melted cheese.
• Sprinkle fresh herbs. If you have parsley or chives, chop and sprinkle them on top for a fresh finish. It adds color and a gentle, bright taste.
• Add a creamy side. A spoon of sour cream on the plate gives a cool contrast. It can mellow spice if you add red pepper flakes to the casserole.
• Make it a full plate. Add a simple side like sliced cucumbers with salt and pepper, a quick coleslaw, or a tomato-cucumber salad to round out the meal.
• Serve family-style. Bring the baking dish to the table and let everyone help themselves. It makes the meal feel cozy and relaxed.
• For kids. Keep portions small and let them add extra cheese on top if they want. Serve with carrot sticks or apple slices to keep it friendly and fun.

How to Store Beef Noodle Casserole

Storing leftovers is easy, and the casserole reheats well.

• Cool first. Let the casserole cool at room temperature for about 20–30 minutes. Do not leave it out for more than 2 hours.
• Refrigerate. Transfer leftovers to airtight containers or cover the baking dish tightly. Store in the fridge for up to 3–4 days.
• Freeze. For longer storage, freeze portions in freezer-safe containers. Label with the date. Freeze for up to 2–3 months for best quality.
• Reheat in the oven. Place refrigerated casserole in a baking dish, cover with foil, and warm at 350°F (175°C) for 15–20 minutes, or until hot in the center. If reheating from frozen, thaw overnight in the fridge first, then reheat the same way.
• Reheat in the microwave. For single servings, use a microwave-safe plate. Cover loosely, heat on medium power in 60–90 second bursts, and stir halfway. Add a splash of water or a spoon of tomato sauce if the noodles look dry.
• Keep it moist. When reheating, cover the dish to trap steam. This prevents the noodles from drying out.
• Refresh the top. If you want a melty top again, add a little extra shredded cheddar before reheating and remove the cover at the end for a minute or two.

Tips to Make Beef Noodle Casserole

• Salt the pasta water. This adds flavor to the noodles from the start. The casserole tastes better when every part is seasoned.
• Cook noodles al dente. Do not overcook the noodles. They will bake again. Slightly firm noodles hold their shape and avoid mushiness.
• Brown the beef well. Let the beef get a little color in the skillet. Browning adds deep, savory flavor.
• Drain excess fat. Removing extra grease keeps the casserole from feeling heavy and oily.
• Taste and adjust. Before you bake, taste the meat sauce. Add more salt and pepper if needed to make the flavors pop.
• Use even layers. Spread the mixture evenly in the baking dish so it heats uniformly and the cheese melts in a nice, even layer on top.
• Cheese coverage matters. Cover the top well with shredded cheddar so the entire surface melts and bubbles.
• Rest after baking. Give it a few minutes to settle before serving. This helps slices hold together.
• Use the right pan size. A medium baking dish (about 2 to 2.5 quarts) works well for the amounts given. If your dish is smaller and deeper, add a few extra minutes to bake time. If it is larger and shallower, check a few minutes earlier.
• Keep an eye on the top. If the cheese browns too fast, tent the dish loosely with foil for the last few minutes.
• Add moisture if needed. If the mixture looks dry before baking, stir in a small splash of water or a spoonful of tomato sauce to keep it saucy.
• Grate your own cheese. Pre-shredded cheese works, but freshly grated cheddar melts smoother and tastes richer.
• Build extra flavor. A pinch of dried oregano, basil, or red pepper flakes can add a subtle twist without changing the core recipe.
• Make ahead. Assemble the casserole up to one day ahead, cover, and refrigerate. When ready to bake, add 5–10 extra minutes since it starts cold.

Variation (if any)

You can keep the base recipe the same and still enjoy small, fun changes. Try these ideas when you want a new twist:

• Cheesy blend: Swap part of the cheddar with mozzarella for extra stretch or with Monterey Jack for a milder, creamy melt.
• Herby lift: Add 1 teaspoon of dried Italian seasoning or 1/2 teaspoon each of dried basil and oregano to the sauce for a classic, cozy herb flavor.
• Gentle heat: Sprinkle in 1/4 teaspoon red pepper flakes when you add the tomato sauce for a light kick.
• Veggie boost: Stir in a cup of small veggies like diced bell peppers, mushrooms, or peas. Sauté firm veggies with the onion and garlic before adding beef so they soften.
• Tomato depth: Use a spoonful of tomato paste with the sauce for a richer tomato note. Thin with a splash of water if it gets too thick.
• Tangy finish: After baking, drizzle a little sour cream or spoon on a dollop for a cool contrast.
• Crunchy top: For a little texture, mix 1/2 cup breadcrumbs with a teaspoon of olive oil and sprinkle over the cheese before baking. Bake until golden.
• Different noodles: Use wide egg noodles or medium ones as you prefer. The shape can change the bite slightly while keeping the same feel.
• Leaner option: Use lean ground beef (like 90/10) to reduce fat. Still drain any extra grease to keep the dish light.
• Skillet-to-oven: If your skillet is oven-safe, assemble in the skillet and top with cheese. Bake straight from skillet to reduce cleanup.

Note: These variations are optional. The original ingredient list stays the same. Use them only if you want a small change.

FAQs

Q: Can I use a different type of pasta instead of egg noodles?
A: Yes. You can use short pasta like rotini, penne, or shells. Cook to al dente, drain well, and follow the same steps. Egg noodles give a soft, classic texture, but other shapes also work.

Q: Can I use ground turkey or chicken instead of beef?
A: Yes. Ground turkey or chicken works well. Brown it fully and drain any liquid. You may want to add a little more salt and pepper since poultry tastes lighter than beef.

Q: Can I make this casserole ahead of time?
A: Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours. When ready to bake, preheat the oven and bake as directed, adding 5–10 minutes since it starts cold.

Q: How do I keep the noodles from getting mushy?
A: Cook the noodles to al dente, not soft. They will continue to cook in the oven. Also avoid excess liquid in the sauce and do not overbake.

Q: What size baking dish should I use?
A: A medium baking dish (about 2 to 2.5 quarts) fits these amounts well. If you use a deeper dish, add a few minutes to the baking time. If you use a larger, shallow dish, start checking a bit earlier.

Q: Can I add more cheese?
A: Yes. If you love cheese, add more on top or stir a small handful into the mixture before baking. Keep in mind that more cheese can make the dish richer.

Q: Why is my casserole greasy?
A: The beef may have released extra fat. Make sure to drain the fat after browning the beef. Use leaner beef if you want to cut down on grease.

Q: How do I freeze leftovers?
A: Cool the casserole, portion it into freezer-safe containers, label, and freeze for up to 2–3 months. Thaw in the fridge overnight before reheating.

Q: How can I add more flavor without changing the recipe much?
A: Try a pinch of dried oregano or basil, a bit of garlic powder, or red pepper flakes. Taste and adjust salt and pepper before baking.

Q: What can I serve with this casserole?
A: Serve with a green salad, steamed broccoli or green beans, or garlic bread. These sides balance the rich, cheesy main dish.

Q: Can I double the recipe?
A: Yes. Use a larger baking dish or two dishes. Do not crowd the pan, and bake until the cheese is melted and the center is hot and bubbly.

Q: How do I know it is done?
A: The cheese will be fully melted and bubbly, and the center will be hot. You can check by inserting a spoon in the center. If steam rises and the mixture looks hot, it is ready.

Q: Can I use pre-shredded cheese?
A: Yes. Pre-shredded cheddar saves time. Freshly grated cheese melts smoother, but both work fine for this recipe.

Q: Do I need to cover the casserole while baking?
A: No. Bake uncovered so the cheese melts and browns slightly. If it browns too fast, tent with foil near the end.

With these steps, tips, and simple variations, you can make a delicious Beef Noodle Casserole any night of the week. It is easy, hearty, and sure to please everyone at the table.

Beef Noodle Casserole

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• Author: amanda-hart
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: None

Pin Recipe

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Description

A comforting and easy-to-make beef noodle casserole that brings cozy home-cooked flavor to your table.

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Ingredients

Scale 1x2x3x

• 8 ounces egg noodles
• 1 pound ground beef
• 1 can (15 ounces) tomato sauce
• 1 cup shredded cheddar cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for cooking

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the egg noodles according to package directions; drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until fragrant.
4. Add ground beef to the skillet, cooking until browned. Drain excess fat.
5. Stir in tomato sauce, cooked egg noodles, salt, and pepper. Mix until well combined.
6. Transfer the mixture to a baking dish and top with shredded cheddar cheese.
7. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
8. Serve warm and enjoy!

Notes

Can adjust seasoning and use different cheeses; great for potlucks and reheats well.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 60mg

Keywords: beef casserole, noodle casserole, easy dinner, comfort food, family meal