Beef Noodle Casserole
Cheesy, comforting Beef Noodle Casserole is loaded with ground beef, egg noodles, and a creamy, seasoned tomato sauce. A fantastic family-friendly meal!
A CASSEROLE IN LESS THAN AN HOUR
Beef Noodle Casserole is the ultimate comfort food recipe. It’s rich, hearty, and irresistibly cheesy. And y’all know that I love a good casserole! This family friendly dinner combines ground beef, egg noodles, and a simple, creamy tomato sauce, all baked to bubbly perfection under some yummy melted mozzarella. This kind of casserole is great for making ahead during the day when you know you’ll have a hectic evening, it is freezer-friendly, and it’s perfect for feeding some kids (or just yourself!) or taking to a potluck!
FREQUENTLY ASKED QUESTIONS:
Just leave it out. You don’t need to replace it with anything. I would say to substitute with sour cream but I find that people who don’t like cream cheese also hate sour cream so just leave it out or substitute with whatever you normally substitute it with in these situations.
Add sliced mushrooms, diced zucchini, or shredded carrots to the skillet when cooking the onion and bell pepper for extra vegetables.
A lot of times people like the taste of tomato sauces, but they don’t like chunks of tomato. In that case, blend the diced tomatoes with an immersion blender or in a food processor or blender before adding them.
Yes. Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Or freeze for up to 3 months (just make sure you wrap it really well to prevent freezer burn.) Note: you may have to add some time onto the baking times given below since you’re starting from cold.
This casserole would be great with some steamed vegetables. I like to go easy and use the frozen bags of veggies that you just pop in the microwave. You could also serve this with your favorite salad and some Garlic Bread (I am ALWAYS making garlic bread – I love it!)
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze the unbaked casserole for up to 3 months.
Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 350°F oven until heated through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- egg noodles– if you don’t want to use egg noodles, you could use other pasta, like rotini or penne.
- butter– you can use salted or unsalted butter
- onion– don’t like it? Leave it out or use about a teaspoon of onion powder.
- green bell pepper – don’t like it? Just leave it out.
- garlic – I really prefer fresh garlic because it really does give you the best and strongest garlic flavor but you could just the jarred stuff in a pinch.
- ground beef– use ground turkey or chicken instead of beef for a lighter option or leave it out and keep it meatless!
- diced tomatoes – don’t drain them. If you like, you can get the diced tomatoes that are seasoned with basil and garlic for added flavor.
- tomato sauce – if you need to cut back the salt, grab a can of low or no sodium.
- Italian seasoning
- smoked paprika– you can use regular paprika or leave it out if you don’t want to use it or don’t have it.
- block cream cheese – you can use these Tips to Soften Cream Cheese if you need them.
- heavy cream– whole milk can be used in a pinch or some evaporated milk.
- Parmesan cheese – if you prefer, you can use all mozzarella cheese instead of the combination of cheeses.
- mozzarella cheese
HOW TO MAKE BEEF NOODLE CASSEROLE:
Set the oven to 375°F and spray a 9×13-inch baking dish with cooking spray. Set aside. Boil a large pot of salted water and cook the egg noodles until they are just tender, following the package directions. Drain and set aside. Melt the butter in a large skillet over medium heat. Add the diced onion and green bell pepper, cooking for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds.
Add the ground beef to the skillet, breaking it apart as it cooks. Continue cooking until the beef is browned and fully cooked. Drain off any excess fat.
Stir in the diced tomatoes (with their juices), tomato sauce, Italian seasoning, smoked paprika, salt, and pepper. Let the mixture simmer for 5-7 minutes.
Lower the heat and mix in the cream cheese, heavy cream, and Parmesan cheese. Stir until the cream cheese is fully melted and the sauce is smooth. Taste and adjust the seasoning if needed.
Combine the cooked noodles with the sauce in the skillet, tossing until the noodles are well coated.
Pour the mixture into the prepared baking dish. Spread the mozzarella cheese evenly over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbling.
Let the casserole sit for 5 minutes before serving. Garnish with fresh parsley or basil, if desired. Enjoy!
CRAVING MORE RECIPES?
Beef Noodle Casserole
Ingredients
- 12 ounce bag egg noodles
- 2 Tablespoons butter (can use salted or unsalted)
- 1 small onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 14 ounce can diced tomatoes (with juices)
- 1 cup tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika )(can use regular or leave it out
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounce block cream cheese, softened
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- fresh parsley or basil, chopped (optional, for garnish)
Instructions
- Set the oven to 375°F and spray a 9×13-inch baking dish with cooking spray. Set aside.
- Boil a large pot of salted water and cook 12 ounce bag egg noodles until they are just tender, following the package directions. Don't cook them too soft as they will continue cooking in the casserole. Drain and set aside.
- Melt 2 Tablespoons butter in a large skillet over medium heat. Add 1 small onion, diced and 1 green bell pepper, diced, cooking for 3-4 minutes until softened. Stir in 3 cloves garlic, minced and cook for another 30 seconds.
- Add 1 pound ground beef to the skillet, breaking it apart as it cooks. Continue cooking until the beef is browned and fully cooked. Drain off any excess grease.
- Stir in 14 ounce can diced tomatoes (with juices), 1 cup tomato sauce, 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika, ½ teaspoon salt and ¼ teaspoon black pepper. Let the mixture simmer for about 5-7 minutes.
- Lower the heat and mix in 8 ounce block cream cheese, softened, 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese. Stir until the cream cheese is fully melted and the sauce is smooth. Taste and adjust the seasoning if needed.
- Combine the cooked noodles with the sauce in the skillet, tossing until the noodles are well coated. Pour the mixture into the prepared baking dish.
- Sprinkle 2 cups shredded mozzarella cheese over the top. Bake uncovered (on the middle rack) for about 20-25 minutes, or until the cheese is melted and bubbling. Let the casserole sit for 5 minutes before serving. Top with fresh parsley or basil, chopped, if desired. Then serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
It’s just me so I was wondering if I could divide this between two 8″ pans to freeze and save one for later.
You definitely could do that! 🙂
Thank you Brandie. I have been a fan of you and your recipes for years. I hope you and yours have a wonderful Christmas season.
That means more than you know! Thanks so very much!!
Super!