This Beef Noodle Casserole brings together tender egg noodles, savory ground beef, and a rich tomato sauce, all baked under a generous layer of melted cheddar cheese. It’s the kind of dinner that fits busy weeknights while still feeling special enough for family gatherings. Because everything bakes in one dish, cleanup stays simple. Best of all, this casserole delivers bold, familiar flavors that keep everyone coming back for seconds.

Story

I first made this Beef Noodle Casserole on a cold evening when I needed something filling without spending hours in the kitchen. I wanted a dish that tasted like classic home cooking but didn’t rely on complicated steps. This Beef Noodle Casserole quickly became a repeat recipe because it balances rich tomato flavor with creamy, melted cheese. It also reminds me of the ground beef pasta bake meals my family loved growing up. With simple pantry ingredients and reliable results, this Beef Noodle Casserole earns its place in any comfort-food rotation.

Ingredients

12 ounces egg noodles, uncooked
2 teaspoons olive oil
1 1/4 pounds lean ground beef (90% lean recommended)
1 onion, finely chopped
2 teaspoons minced garlic
Salt and pepper, to taste
16 ounces canned tomato sauce
15 ounces diced tomatoes, drained (petite cut preferred)
2 teaspoons Italian seasoning
2 cups shredded cheddar cheese
2 tablespoons chopped parsley
Cooking spray

Step-by-Step Instructions

Preparing the Ingredients

Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just tender. While the noodles cook, finely chop the onion, mince the garlic, and measure out the remaining ingredients so everything stays ready when you need it.

Cooking Instructions

Heat olive oil in a large pan over medium-high heat, then cook the ground beef for four to five minutes while breaking it apart. Add the onion and garlic, cooking until the onion softens and the beef cooks through. Season with salt and pepper, stir in tomato sauce, diced tomatoes, and Italian seasoning, then combine with the drained noodles. Transfer everything to a greased baking dish, top with cheddar cheese, and bake at 400°F until the cheese melts and bubbles.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the noodles before baking, since they continue to soften in the oven. Draining the tomatoes well also matters, because extra liquid can make the casserole watery instead of hearty like a true tomato beef casserole.

Pro Tips for Better Flavor

Use freshly shredded cheese for smoother melting and a richer finish. If you like extra seasoning depth, a pinch of red pepper flakes or smoked paprika pairs well with the beef and tomato base, adding interest without overpowering the dish.

Serving and Storage

How to Serve

Serve this casserole hot from the oven with a simple green salad or steamed vegetables. The cheesy noodles and savory beef make it satisfying on its own, but garlic bread turns it into a full baked pasta dinner everyone enjoys.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or warm the entire dish in the oven until heated through and the cheese softens again.

Conclusion

This Beef Noodle Casserole proves that classic comfort food doesn’t need complicated steps. With tender noodles, flavorful beef, and plenty of cheese, it delivers the cozy satisfaction people crave from a comfort food casserole. Try it once, and it’s likely to become a dependable favorite at your table.

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Frequently Asked Questions

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance, cover it tightly, and refrigerate it. When ready to bake, add a few extra minutes to the cooking time so it heats evenly.

What cheese works best for this recipe?

Cheddar cheese offers the best balance of melt and flavor, especially with cheesy egg noodles. You can also mix in Monterey Jack or Colby for a milder taste.

Can I freeze beef noodle casserole?

This casserole freezes well after baking. Let it cool completely, wrap it securely, and freeze for up to two months. Thaw overnight in the refrigerator before reheating.