Hearty Beef Noodle Casserole
Hearty Beef Noodle Casserole is a warm, cheesy dinner made with wide egg noodles, seasoned ground beef, tomatoes, tomato sauce, and melted cheddar jack. It’s worth making because it uses simple ingredients, comes together in about 30 minutes, and gives you that cozy baked pasta feel without a long ingredient list. The noodles get tossed right into the beefy tomato sauce before baking, so every bite has sauce, cheese, and tender noodles doing their job like responsible little dinner citizens.
Before You Get Started
Chop the onion before you turn on the skillet so you can move straight into cooking. The onion and garlic need a few minutes on their own first so they soften and build flavor before the beef goes in.
Start the noodles while the onion and garlic are cooking. This keeps the recipe moving and helps everything come together quickly.
Cook the noodles just until tender according to the package directions. They’ll bake a little more once they go into the casserole dish, so you don’t want them mushy before they hit the oven.
What You Need To Make Beef Noodle Casserole
All exact amounts are listed in the recipe card below. Here’s what you’ll be working with:
- Yellow onion for a savory base.
- Minced garlic to add quick flavor to the beef mixture.
- Lean ground beef for the hearty main filling.
- Diced tomatoes to add texture and a little acidity.
- Tomato sauce to coat the noodles and bring the casserole together.
- Oregano, salt, and pepper for simple seasoning.
- Wide egg noodles for the tender noodle base.
- Shredded cheddar jack cheese for a melty, cheesy topping.
- Fresh parsley to finish the casserole before serving.
You’ll also need measuring cups and spoons, a cutting board, knife, large skillet, spatula, large pot, colander, and a greased 9×13 inch casserole dish.
How To Make Beef Noodle Casserole
Preheat the oven to 350 degrees.
Chop the onion. Add the onion and minced garlic to a large skillet and sauté over medium heat for 5 minutes. Start cooking the noodles according to the package directions while the onion and garlic cook.
Add the ground beef to the skillet with the onion and garlic. Break it apart with a spatula and cook until there is little or no pink left in the meat.
💡 Tip: If your ground beef releases a lot of grease, drain it before adding the tomatoes and sauce. This keeps the casserole from turning oily once the cheese melts on top.
Stir in the diced tomatoes, tomato sauce, oregano, pepper, and salt.
Drain the cooked noodles in a colander, then add them to the skillet with the beef mixture.
Toss everything together until the noodles are evenly coated in the sauce. Pour the mixture into a greased casserole dish and spread it out evenly.
Top with shredded cheddar jack cheese.
Bake uncovered for 20 minutes, or until the cheese is melted. Top with fresh parsley before serving.
Commonly Asked Questions
Can I use a different kind of noodle?
Yes. Wide egg noodles work well because they’re tender and hold the sauce nicely, but rotini, penne, shells, or elbow macaroni can also work. Use a similar amount and cook the pasta just until tender.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey works fine in this casserole. Since it’s leaner, you may want to add a little extra seasoning or use a splash more tomato sauce if the mixture looks dry.
Do I need to drain the diced tomatoes?
No, you can add the diced tomatoes with their juices for this recipe. The liquid helps loosen the sauce and coat the noodles.
Can I add vegetables?
Yes. Bell peppers, mushrooms, zucchini, spinach, or peas would all work. Sauté firmer vegetables with the onion so they have time to soften before the casserole goes into the oven.
Can I use a different cheese?
Absolutely. Cheddar jack melts nicely, but shredded cheddar, mozzarella, Monterey jack, or a Colby jack blend would all be good here. Use what you have, because cheese is not the place to start overcomplicating dinner.
Can I make this ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate it until you’re ready to bake. If baking straight from the refrigerator, add a few extra minutes to the bake time so it heats all the way through.
Beef Noodle Casserole
Equipment
- Measuring cups and spoons
- Cutting board
- Knife
- Large skillet
- spatula
- Large pot
- Colander
- 9×12 inch casserole dish
Ingredients
- 1 small yellow onion diced
- 1 tbsp minced garlic
- 1 lb lean ground beef
- 14./5 oz can diced tomatoes
- 15 oz can tomato sauce
- 1 tsp oregano
- ½ tsp pepper
- ¼ tsp salt
- 8 oz wide egg noodles cooked
- 2 cups shredded cheddar jack cheese
- Fresh parsley to garnish
Instructions
- Preheat the oven to 350 degrees.
- Chop the onion and add it to the skillet with minced garlic, saute for 5 minutes over medium heat.
- Start cooking the noodles according to the package while the onion and garlic cook.
- Once the onion and garlic cook for 5 minutes, add the ground beef, and break it apart while it cooks, until there is little or no pink to the meat.
- Stir in the diced tomatoes, tomato sauce, and the seasonings to the meat mixture.
- Once the noodles are done, dump the pot into a colander to remove the water, then add the noodles to the skillet and toss everything together.
- Pour into a greased 9×13 casserole dish, top with cheese and bake uncovered for 20 minutes, until the cheese is melted.
- Top with fresh parsley to serve.