This from-scratch Beef Noodle Casserole recipe is the best you’ll ever taste! Tender beef and noodles are smothered in a creamy sauce and baked to perfection. Whether you’re serving it for dinner or bringing it to a potluck, this dish is sure to be a hit.
This beef and noodle casserole was first published in August 2013 but has been updated with new images and tips. However, the delicious recipe is the same.
Casseroles are the perfect meal for busy families. They’re easy to make ahead of time, and they can be reheated for a quick and satisfying dinner. And this beef noodle casserole recipe is the best of the best. It’s packed with flavor, and the noodles are perfectly cooked. The best part is that it only takes minutes to prepare. Simply combine the ingredients in a casserole dish, and bake. You’ll have a delicious meal that the whole family will love. So next time you’re looking for an easy dinner option, be sure to try this beef noodle casserole recipe. You won’t be disappointed.
Why You’ll Love Hamburger Casserole
- Beef noodle casserole is a simple casserole that is made with pantry staples that you most likely already have on hand. With this recipe, you will skip the canned cream of mushroom soup, much like I did with Chicken Noodle Casserole, and have a from-scratch masterpiece.
- The prep time for the casserole is short. Make this casserole for a simple weeknight dinner, the classic Sunday supper, or to take to a potluck.
Substitutions & Variations
Swap the meat: I am using ground beef in this recipe but there are many other choices that you can use in this beef casserole. Try ground turkey, lamb or pork. You can also use things like ground sausage or ground chorizo.
Change the noodles: I used egg noodles in this recipe but any type of pasta will work. If you want to make a low-carb version of this casserole, use zucchini noodles or shirataki noodles.
Add vegetables: The sky’s the limit when it comes to adding vegetables to this casserole. I am adding chopped bell peppers, onions and mushrooms. You could also use frozen mixed veggies or something like carrots, kale or spinach.
Make it lighter: I am using sour cream and cream cheese in this recipe. You can make it lighter by using fat-free cream cheese and fat-free sour cream. You can also replace the sour cream with fat-free Greek yogurt.
Give a twist on the seasoning: You can change up the seasoning in this recipe. Add some Tex Mex or taco flavors to the meat when you are cooking. Then add Mexican or Pepper Jack cheese to the top.
Can Noodle Casserole Be Made In Advance?
I love making things in advance, whether it is for the freezer or because it makes life easier to cook ahead and bake it when you are ready to eat. You will make the beef noodle casserole, put a lid on it, then place it in the refrigerator until it is time to bake.
Another option is to freeze the casserole. Just make it in a freezable dish. I like to use the disposable foil one, but you can use glass ones that are freezer approved as well. Cover the casserole well before you bake it and it will last for 3 months.
Do you drain the tomatoes before adding them?
No, I never drain them. The little bit of liquid cooks out.
How To Store Beef Noodle Casserole
You want to store the leftovers in the refrigerator. Either move the casserole to the airtight container or you can keep it in the casserole dish if you have the lid. I love this casserole set because the lids are included, so storage is easy.
Best-Ever Beef Noodle Casserole
Ingredients
- 1 pound ground beef
- 14 1/2 ounces diced tomatoes
- 8 ounces tomato sauce
- 1/2 cup green pepper chopped
- 4 ounces sliced mushrooms drained
- 1 clove garlic chopped
- 2 teaspoons salt
- 2 teaspoons sugar
- 1/2 cup beef broth
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1/3 cup onion chopped
- 2 cups shredded Cheddar cheese divided
- 8 ounces wide egg noodles cooked
Instructions
- Brown ground beef in a skillet over medium-high heat; drain. Add tomatoes, sauce, green pepper, mushrooms, garlic, salt, sugar, and broth; cover and simmer over low heat for 10 minutes.
- In a medium bowl, blend together cream cheese, sour cream, onion and one cup Cheddar cheese; set aside.
- In an ungreased 13″ x 9″ baking pan, layer half the beef mixture, half the noodles and half the cheese mixture; repeat layers. Top with remaining cheddar cheese. Bake, uncovered, at 350 degrees F. for 40 minutes.
- Remove from the oven, let stand for 10 minutes to cool, then enjoy!
This looks really good and quick and easy to make.
Looks like a recipe I used to make all the time called Sour Cream Noodle Bake. I got it out of an old recipe book, I think it was called Best Recipes Ever or something similar.
Do you drain the tomatoes before adding them?
Hi Courtney! No, I never drain them. The little bit of liquid cooks out.
Why does nearly everyone write something BEFORE even making the recipe? I always read comments on recipes to get a feel for what i may need to do different, etc. Not so I can see how one hundred people think something looks good.