Why You’ll Love This Recipe
I like this casserole because it combines pasta and beef in a cheesy, tomato-based sauce that feels both classic and comforting. The egg noodles give it a soft, satisfying texture, while the melted cheddar cheese on top makes every bite irresistible. It’s also easy to customize depending on what I have in my pantry.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
12 ounces wide egg noodles
1 pound lean ground beef (90% lean)
1 medium onion, finely chopped
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can petite diced tomatoes, drained
2 cups shredded cheddar cheese, divided
Salt and pepper to taste
Chopped fresh parsley for garnish
Directions
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I preheat my oven to 375°F and lightly grease a 9×13-inch baking dish.
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I bring a large pot of salted water to a boil and cook the egg noodles for 1–2 minutes less than package directions so they’re just shy of al dente. I drain and set them aside.
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In a large skillet, I cook the ground beef and onion over medium-high heat for 5–7 minutes until the beef is browned and the onion softens. I drain any excess fat.
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I stir in garlic, Italian seasoning, and red pepper flakes, cooking for about 1 minute until fragrant. Then I add the tomato sauce and diced tomatoes, seasoning with salt and pepper.
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I mix in the cooked noodles and 1 cup of cheddar cheese, tossing until combined.
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I transfer the mixture into the prepared baking dish, spreading it evenly. I top with the remaining cheddar cheese.
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I bake uncovered for 15–20 minutes until the cheese melts and turns golden and bubbly.
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I let the casserole rest for 5 minutes, then garnish with chopped parsley before serving.
Servings and Timing
This recipe makes 6 servings. It takes about 20 minutes to prepare and 20 minutes to bake, ready in 40 minutes total.
Variations
I sometimes use mozzarella or Monterey Jack cheese for a different flavor. If I want extra veggies, I add chopped zucchini, mushrooms, or spinach. For a spicy kick, I stir in diced jalapeños or use pepper jack cheese instead of cheddar.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 4 days. To reheat, I microwave individual portions or warm the whole casserole in the oven at 325°F until heated through. This dish can also be frozen before or after baking for up to 2 months.
FAQs
Can I make this casserole ahead of time?
Yes, I assemble it a day ahead, refrigerate, and then bake when ready.
Can I freeze beef noodle casserole?
Yes, I freeze it before or after baking, wrapped tightly in foil, for up to 2 months.
Can I use a different type of pasta?
Yes, I sometimes use penne, rotini, or shells instead of egg noodles.
Can I use ground turkey instead of beef?
Yes, ground turkey or chicken works well for a lighter version.
Do I have to use cheddar cheese?
No, mozzarella, provolone, or a cheese blend works just as well.
Can I add more vegetables?
Yes, I like adding spinach, mushrooms, bell peppers, or zucchini.
How do I keep the noodles from getting mushy?
I undercook them slightly before baking, so they finish cooking in the casserole.
Can I make this casserole spicier?
Yes, I add more red pepper flakes, hot sauce, or spicy cheese.
What side dishes go well with this?
I like serving it with a green salad, garlic bread, or roasted vegetables.
How do I prevent the cheese from over-browning?
I cover the casserole loosely with foil if it browns too quickly.
Conclusion
I love making this Beef Noodle Casserole because it’s the perfect balance of hearty, cheesy, and comforting. It’s quick enough for busy nights yet satisfying enough to feed the whole family, making it a recipe I return to again and again.
