Beef Noodle Casserole (Printable)

Tender beef, egg noodles and tomato sauce baked with cheddar for a comforting family meal in under an hour.

# What You'll 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

# How-To Steps:

01 - Preheat oven to 375°F.
02 - Boil egg noodles according to package directions. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef until evenly browned. Drain excess fat.
04 - Add onion, garlic, and bell pepper to skillet. Sauté for 3 to 4 minutes until vegetables are softened.
05 - Stir tomato sauce, diced tomatoes, beef broth, oregano, basil, salt, and black pepper into the skillet. Simmer for 5 minutes.
06 - Remove skillet from heat. Add cooked noodles and sour cream, mixing thoroughly until fully combined.
07 - Transfer mixture to a 9x13-inch baking dish. Spread evenly and top with shredded cheddar cheese.
08 - Place casserole uncovered in oven and bake for 20 to 25 minutes until cheese is melted and mixture is bubbling.
09 - Garnish with chopped parsley before serving, if desired.

# Expert Advice:

01 -
  • It sneaks rich flavor into minimal prep, making your kitchen smell incredible in under an hour.
  • This casserole wins everyone over at family gatherings and freezes beautifully for stress-free nights.
02 -
  • I once learned the hard way that undercooked noodles turn the casserole watery—let them go just a bit past the raw stage.
  • Mixing the sour cream in off-heat keeps it from curdling and gives pockets of creaminess.
03 -
  • Always taste the sauce before baking—sometimes just a little extra salt or basil brings all the flavors forward.
  • Line your baking dish with parchment if you dread stuck-on cheese; cleanup becomes a breeze.

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