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Beef noodle casserole in white baking dish with melted cheddar cheese
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Beef Noodle Casserole

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings

Ingredients

Casserole

  • 12 oz egg noodles wide or extra wide
  • 1 lb ground beef 80/20
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 15 oz tomato sauce 1 can
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 2 cups sharp cheddar cheese shredded, divided
  • 2 tbsp fresh parsley chopped, for garnish

Instructions

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
  • Cook the egg noodles according to package directions until al dente. Drain and set aside.
  • In a large skillet over medium-high heat, cook the ground beef, breaking it into crumbles, until browned and no longer pink, about 5-6 minutes. Drain any excess grease.
  • Add the diced onion to the skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  • Stir in the tomato sauce, tomato paste, Italian seasoning, and garlic powder. Season with salt and pepper. Let simmer for 2-3 minutes.
  • Add the cooked egg noodles to the skillet and toss to combine with the beef sauce. Stir in 1 cup of shredded cheddar cheese.
  • Transfer the mixture to the prepared baking dish. Spread evenly and top with the remaining 1 cup of cheddar cheese.
  • Bake uncovered for 20-25 minutes, until the cheese is melted, bubbly, and lightly golden on top.
  • Let the casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave.
You can swap cheddar for a Mexican blend or mozzarella cheese if preferred.
For extra creaminess, stir in 4 oz of cream cheese with the tomato sauce.