This hearty beef casserole is the ultimate comfort food: savory ground beef, tender vegetables, and egg noodles all baked together under a golden, cheesy topping. It’s a family-friendly, one-dish meal that comes together easily and makes great leftovers. Perfect for busy weeknights, potlucks, or anytime you’re craving something warm and satisfying.
Ingredients
- 1 pound (450 g) ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz / 410 g) diced tomatoes, undrained
- 1 cup (240 ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 cups frozen mixed vegetables (peas, corn, green beans, etc.)
- 2 cups cooked egg noodles
- 1 cup shredded cheddar cheese
- Nonstick cooking spray or a little oil/butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish and set aside.
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until fully browned and no longer pink. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook for 2–3 minutes, stirring often, until the onion softens and turns translucent.
- Stir in the diced carrots and celery. Cook for about 5 minutes, until they begin to soften but still have a little bite.
- Add the diced tomatoes (with their juices), beef broth, Worcestershire sauce, dried thyme, dried oregano, salt, and pepper. Stir well to combine and bring the mixture to a gentle simmer.
- Let the mixture simmer for about 10 minutes, uncovered, to allow the flavors to blend and the liquid to reduce slightly.
- Stir in the frozen mixed vegetables and the cooked egg noodles, folding gently until everything is evenly combined and coated in the sauce. Taste and adjust seasoning with more salt and pepper if needed.
- Transfer the beef and noodle mixture to the prepared 9×13-inch baking dish, spreading it out into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving to help it set and cool slightly.
Variations
- Use ground turkey or chicken instead of beef for a lighter casserole. Substitute chicken broth for beef broth and keep the rest of the flavors the same.
- Turn it into a Tex-Mex bake by adding 1 tablespoon chili powder, 1 teaspoon ground cumin, and a drained can of black beans; top with a mix of cheddar and pepper jack cheese.
- Make it extra creamy by stirring in 1/2 to 3/4 cup sour cream or cream cheese into the beef mixture before adding the noodles, then top with cheese as directed.
Cooking Notes
- Cook the egg noodles just to al dente since they will continue to cook in the oven; overcooking them early can make the casserole mushy.
- Cut the carrots and celery into small, even pieces so they soften at the same rate as the onion and blend nicely into the casserole.
- If you prefer a deeper, richer flavor, let the sauce simmer a few extra minutes to reduce and concentrate before adding the vegetables and noodles.
Serving Suggestions
- Serve with a simple green salad or steamed green beans to balance the richness of the casserole.
- Pair with warm crusty bread, garlic bread, or dinner rolls to soak up the savory sauce.
- Top each serving with a sprinkle of fresh parsley or chives and a spoonful of sour cream or plain Greek yogurt for extra creaminess.
Tips
- Shred your own cheddar from a block if possible; it melts more smoothly than pre-shredded cheese.
- Assemble the casserole up to one day ahead, cover tightly, and refrigerate. Add 5–10 minutes to the baking time if baking straight from the fridge.
- Cool leftovers completely, then store in airtight containers in the refrigerator for up to 3–4 days or freeze for up to 2–3 months.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 22 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I make this beef casserole ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. When ready to bake, remove from the fridge while the oven preheats and add 5–10 extra minutes to the baking time if needed. - Can I freeze this casserole?
Yes. You can freeze it unbaked (tightly wrapped) for up to 2–3 months, then thaw in the refrigerator overnight before baking. You can also freeze baked leftovers in portions and reheat in the oven or microwave until hot. - What can I use instead of egg noodles?
Any short pasta such as rotini, penne, shells, or macaroni will work. Cook it to al dente, drain well, and then proceed with the recipe. - How do I prevent the casserole from drying out?
Don’t overbake, and make sure there is a little sauce in the mixture before it goes into the oven. If it seems dry, stir in a splash of broth or a spoonful of tomato sauce before baking, and cover loosely with foil for part of the baking time if needed.
Conclusion
This hearty beef casserole is everything you want in a comforting family dinner: tender ground beef, colorful vegetables, and noodles all tucked under a bubbly, cheesy blanket. It’s easy to customize, simple to assemble ahead, and reheats beautifully, making it a reliable weeknight staple you’ll come back to again and again.
Print
Beef Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This hearty beef casserole is the ultimate comfort food: savory ground beef, tender vegetables, and egg noodles all baked together under a golden, cheesy topping. It’s a family-friendly, one-dish meal that comes together easily and makes great leftovers. Perfect for busy weeknights, potlucks, or anytime you’re craving something warm and satisfying.
Ingredients
Scale
- 1 pound (450 g) ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz / 410 g) diced tomatoes, undrained
- 1 cup (240 ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 cups frozen mixed vegetables (peas, corn, green beans, etc.)
- 2 cups cooked egg noodles
- 1 cup shredded cheddar cheese
- Nonstick cooking spray or a little oil/butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish and set aside.
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until fully browned and no longer pink. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook for 2–3 minutes, stirring often, until the onion softens and turns translucent.
- Stir in the diced carrots and celery. Cook for about 5 minutes, until they begin to soften but still have a little bite.
- Add the diced tomatoes (with their juices), beef broth, Worcestershire sauce, dried thyme, dried oregano, salt, and pepper. Stir well to combine and bring the mixture to a gentle simmer.
- Let the mixture simmer for about 10 minutes, uncovered, to allow the flavors to blend and the liquid to reduce slightly.
- Stir in the frozen mixed vegetables and the cooked egg noodles, folding gently until everything is evenly combined and coated in the sauce. Taste and adjust seasoning with more salt and pepper if needed.
- Transfer the beef and noodle mixture to the prepared 9×13-inch baking dish, spreading it out into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving to help it set and cool slightly.
Notes
- You can use lean ground beef (90% or 93%) to reduce fat, or regular ground beef for a richer casserole—just be sure to drain well.
- Swap the egg noodles for any short pasta you like; just cook it to al dente before adding to the skillet.
- If your mixture looks a little dry before baking, add a splash of extra broth or a spoonful of tomato sauce to keep it saucy.
- This casserole thickens as it stands; if reheating leftovers, you may want to stir in a bit of broth or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 6 g (approx.)
- Sodium: 650 mg (approx.)
- Fat: 16 g (approx.)
- Saturated Fat: 7 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 30 g (approx.)
- Fiber: 4 g (approx.)
- Protein: 22 g (approx.)
- Cholesterol: 75 mg (approx.)
Keywords: beef casserole, cheesy beef casserole, ground beef bake, noodle casserole, comfort food, weeknight dinner