Beef Noodle Casserole (Printable)

Savory baked beef and egg noodles with tomato sauce and melted cheddar; comfort food in under an hour.

# What You Need:

→ Meats

01 - 1 pound ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 bell pepper, diced

→ Sauces and Liquids

05 - 1 can (15 ounces) tomato sauce
06 - 1 can (14.5 ounces) diced tomatoes, undrained
07 - 1/2 cup beef broth

→ Pasta

08 - 8 ounces egg noodles

→ Dairy

09 - 1 cup shredded cheddar cheese
10 - 1/2 cup sour cream

→ Spices & Seasonings

11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Garnish (Optional)

15 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Preheat the oven to 375°F.
02 - Cook egg noodles following package instructions, then drain and set aside.
03 - In a large skillet over medium heat, cook ground beef until well browned. Drain excess fat.
04 - Add diced onion, minced garlic, and diced bell pepper to the skillet. Sauté for 3 to 4 minutes until softened.
05 - Stir in tomato sauce, diced tomatoes with their juice, beef broth, dried oregano, dried basil, salt, and black pepper. Simmer for 5 minutes.
06 - Remove skillet from heat. Add cooked egg noodles and sour cream, mixing until thoroughly combined.
07 - Transfer the mixture to a 9x13-inch baking dish. Evenly sprinkle shredded cheddar cheese over the top.
08 - Bake uncovered for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted.
09 - Garnish with chopped fresh parsley before serving, if desired.

# Expert Hints:

01 -
  • You get that classic, homestyle flavor without fussing over too many steps or tricky techniques.
  • It’s perfect for feeding a crowd or freezing leftovers for a rainy day—trust me, it only gets better as the flavors settle in.
02 -
  • Don’t skip draining the beef—a greasy casserole isn’t the goal and I learned that the hard way.
  • Mixing everything in the skillet before baking means fewer dirty dishes, something I only figured out after a mountain of pots one night.
03 -
  • Don’t overcook the noodles—they’ll finish softening in the oven and absorb the sauce just right.
  • Shred the cheddar straight from the block for better melting; the bagged kind doesn’t bubble up the same way.

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