Delish Beef Noodle Casserole

This is the weeknight hero I threaten to make “just once” and then somehow end up serving every Tuesday: a cozy, cheesy Delish Beef Noodle Casserole with saucy ground beef, twirly noodles, and a scandalous amount of melty goodness. It’s basically the love child of a lasagna and a pasta bake that never learned moderation. Why it’s special? It delivers diner-level comfort without requiring a therapist afterward. The beef is hearty, the noodles are soft without being mushy (on a good day), and the top gets that golden, bubbly, “did I broil this or did the oven just do me a favor?” situation. It’s simple, it’s nostalgic, and it’s absolutely what you feed people when you want them to think you planned dinner.

I made this last week while my husband “helped” by standing in the kitchen asking me where we keep things we’ve owned for eight years. The kids staged a noodle heist, the dog licked a stray spoon like it was his birthright, and yes, I used a pan that was objectively too small. Did I swap to a bigger one? No. Did I put a sheet tray under it to catch the overflow like a responsible adult? Also no. I did, however, create a beautiful cheese waterfall in my oven and now it smells like victory and browned cheddar. Zero regrets. And before you ask—no, I will not wash fewer dishes. I thrive in chaos and colanders.

Time-Saving Hacks

– Boil noodles in the same pot you’ll use for the sauce. Is it wrong? Yes. Will I keep doing it? Also yes.
– Skip the onion chopping and use onion powder. The flavor is there, the tears are not.
– Brown the beef, then dump in jarred marinara plus a spoonful of sour cream and call it “signature.”
– Mix shredded cheeses in the bag with a splash of oil so it “melts better.” Science-ish.
– Line the casserole dish with foil before assembling. You’re welcome, future you.
– If you forgot to thaw the beef, cook it from frozen on low while you preheat. It’s not elegant, but neither am I.

Serving Ideas

– Garlic bread the size of your forearm. Because moderation is for weekdays (oh wait).
– A green salad so you can say “balance” while eating your weight in carbs.
– Serve with wine if the kids drove you nuts. If they were angels, serve with two wines.
– Sparkling water with a dramatic squeeze of lemon—like you’re on a cooking show and the clock is ticking.
– Hot sauce on the side for those who like their comfort food with a side of chaos.

What to Serve It With

– Roasted broccoli or green beans tossed with lemon zest and olive oil.
– Simple Caesar salad with extra croutons (aka little bread grenades).
– Sautéed mushrooms for the umami crowd.
– A crisp pilsner, a light red (pinot noir), or iced tea if you’re keeping it wholesome.
– Dessert? Brownies or nothing. There is no in-between.

✔Tips & Mistakes

– Undercook the noodles by 2 minutes. The oven finishes the job—no mush zone.
– Season the beef properly. Salt, pepper, garlic powder, a pinch of paprika. You’re not a passenger here.
– Don’t over-sauce. You want creamy, not soup. If it looks like a slip-n-slide, add more noodles.
– Let it rest 10 minutes before cutting. Yes, I know patience is gross, but it sets up beautifully.
– If your dish is too small (relatable), place a sheet tray underneath to catch the cheese lava. Or live on the edge and scrape the oven later like me.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3–4 days, tightly covered. Reheat covered at 350°F with a splash of water or broth.
– Freezer: Wrap slices individually and freeze up to 2 months. Thaw in the fridge overnight for best texture.
– Reheat tip: Add a spoonful of sour cream or a drizzle of cream to revive the saucy vibes.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Protein swap: Ground turkey, chicken, or plant-based crumbles work. Add extra oil with lean meats.
– Veg it up: Stir in spinach, peas, or roasted peppers. Hide vegetables like a magician with trust issues.
– Cheese choices: Mozzarella for melt, cheddar for flavor, provolone for drama. Go half-and-half and feel clever.
– Sauce moves: Marinara + a dollop of ricotta or sour cream = instant creamy. Add chili flakes if your soul needs spice.
– Noodle notes: Egg noodles are classic; rotini, penne, or gluten-free spirals also work (cook 1–2 minutes less).

Frequently Asked Questions

Delish Beef Noodle Casserole

A cozy weeknight casserole with tender egg noodles, savory ground beef, a creamy tomato-sour cream sauce, and a melty cheddar-mozzarella topping. Family-friendly and ready in under an hour.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz wide egg noodles, dry
• ▢ 1 tbsp olive oil
• ▢ 1 lb lean ground beef
• ▢ 0.5 cup yellow onion, diced
• ▢ 3 clove garlic, minced
• ▢ 2 tbsp tomato paste
• ▢ 15 oz tomato sauce
• ▢ 1 cup beef broth
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 0.5 tsp paprika
• ▢ 0.5 tsp dried oregano
• ▢ 0.5 tsp dried basil
• ▢ 0.25 tsp red pepper flakes optional
• ▢ 0.75 cup sour cream
• ▢ 1.5 cup cheddar cheese, shredded
• ▢ 0.5 cup mozzarella cheese, shredded
• ▢ 2 tbsp fresh parsley, chopped for garnish
• ▢ 0.5 tbsp butter for greasing the dish

Instructions

Preparation Steps

• Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish with butter.
• Bring a large pot of salted water to a boil. Cook egg noodles until just shy of al dente. Drain and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion; cook until beef is browned and onion is soft. Drain excess fat if needed.
• Stir in garlic and cook 0.5 minute until fragrant.
• Add tomato paste, paprika, oregano, and basil; cook 1.0 minute, stirring.
• Pour in tomato sauce, beef broth, Worcestershire, salt, black pepper, and red pepper flakes. Simmer 5 to 7 minutes to slightly thicken. Adjust seasoning to taste.
• Remove from heat and stir in sour cream until the sauce is smooth.
• Add cooked noodles to the skillet and toss to coat evenly with the sauce.
• Transfer mixture to the prepared baking dish. Top evenly with cheddar and mozzarella.
• Bake 18 to 20 minutes until bubbly. Broil 1 to 2 minutes for golden spots if desired. Rest 5 minutes, garnish with parsley, and serve.

Notes

Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate; add 5 minutes to the bake time. For a lighter version, use 0.5 lb beef and add 0.5 lb mushrooms. Freeze: Wrap tightly and freeze up to 2 months; thaw overnight before baking.