Beef Noodle Casserole (Printable)

Baked egg noodles and seasoned ground beef in tangy tomato sauce topped with melted cheddar.

# What You'll 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

15 - 2 tablespoons chopped fresh parsley

# How to Prepare:

01 - Preheat the oven to 375°F.
02 - Cook the egg noodles according to package instructions; drain and set aside.
03 - In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
04 - Add diced onion, minced garlic, and diced bell pepper to the skillet. Sauté for 3 to 4 minutes until softened.
05 - Stir in tomato sauce, diced tomatoes with juices, beef broth, oregano, basil, salt, and black pepper. Simmer for 5 minutes.
06 - Remove skillet from heat. Add cooked noodles and sour cream, mixing until thoroughly combined.
07 - Transfer the mixture to a 9x13-inch baking dish. Evenly sprinkle cheddar cheese on top.
08 - Bake uncovered for 20 to 25 minutes, until bubbly and cheese is melted.
09 - Garnish with chopped fresh parsley before serving, if desired.

# Expert Advice:

01 -
  • This casserole offers creamy comfort without requiring fancy ingredients or hours in the kitchen.
  • It’s ridiculously adaptable and always disappears fast at family dinners.
02 -
  • If you overcook the noodles before baking, the casserole can turn mushy—a lesson I learned after an overzealous multitask.
  • Leaving the casserole loosely tented for a few minutes after baking helps everything settle, making servings neater.
03 -
  • Always let the casserole rest for at least five minutes before slicing so it sets up beautifully.
  • Mixing in just half the cheese and saving the rest for the topping guarantees gooeyness throughout and that golden top.

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