This easy ground beef noodle casserole is pure cozy comfort in a pan tender egg noodles, savory beef, and a creamy tomato-mushroom sauce all baked under a blanket of melted cheddar. It comes together with simple pantry staples, feeds a crowd, and makes the perfect weeknight dinner or make-ahead meal for busy days.
Ingredients
- 1 pound ground beef
- 8 ounces egg noodles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup milk
- 1/2 cup frozen peas (optional), no need to thaw
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- Place a large skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook, breaking up the meat, until the beef is browned and the onion is soft and translucent. Drain off any excess fat.
- Stir in the tomato sauce, cream of mushroom soup, Italian seasoning, salt, and pepper. Mix until smooth and combined, then let the mixture simmer for about 5 minutes to meld the flavors.
- While the beef mixture simmers, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just al dente. Drain well.
- In a large mixing bowl, combine the cooked noodles with the beef and sauce mixture. Add the milk and frozen peas (if using), then gently stir until everything is evenly coated.
- Transfer the 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.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is hot and bubbly and the cheese is fully melted and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving to allow it to set slightly for easier scooping.
Variation
- Swap the cheddar for mozzarella or a cheddar–mozzarella blend for a stretchier, pizza-like topping.
- Add extra veggies such as sliced mushrooms, diced bell peppers, or spinach when browning the beef and onions for more color and nutrition.
- Turn it into a spicy version by adding red pepper flakes, diced jalapeños, or using pepper jack cheese instead of cheddar.
Cooking Notes
- Cook the noodles just to al dente they will continue to cook in the oven and you don’t want them turning mushy.
- Taste the beef and sauce mixture before combining with the noodles and adjust salt and pepper so the flavors stay bold after baking.
- If the top is browning too quickly, tent the casserole loosely with foil during the last 10 minutes of baking.
Serving Suggestions
- Serve with a crisp green salad and garlic bread or dinner rolls for a complete, comforting meal.
- Pair with simple steamed vegetables like green beans, broccoli, or carrots to balance the richness of the casserole.
- Top individual portions with a sprinkle of fresh parsley, grated Parmesan, or a dollop of sour cream for extra flavor.
Tips
- Use lean ground beef (around 90/10) to avoid excess grease without losing flavor.
- Grease the baking dish well or line it with a light coat of cooking spray to make serving and cleanup easier.
- For freezer meal prep, assemble the casserole without baking, cool completely, wrap tightly, and freeze up to 3 months; thaw overnight and bake until hot and bubbly.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 20 g
- Sodium: 700 mg
Frequently Asked Questions
- Can I make this ground beef noodle casserole ahead of time?
Yes. Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if going straight from the fridge to the oven. - Can I freeze this casserole?
Absolutely. Wrap the unbaked casserole well and freeze up to 3 months. Thaw overnight in the refrigerator, then bake until hot and bubbly. You can also freeze baked leftovers in individual portions. - What can I use instead of cream of mushroom soup?
You can substitute cream of chicken soup or cream of celery soup, or use about 1 1/2 cups of a homemade white sauce if you prefer to avoid canned soup. - How do I keep the noodles from getting soggy?
Cook the noodles only to al dente, drain them well, and avoid adding too much extra liquid. Letting the casserole rest before serving also helps it set without turning mushy.
Conclusion
This easy ground beef noodle casserole delivers all the cozy, classic flavors you crave with minimal prep and simple ingredients. Creamy, cheesy, and hearty enough to feed the family, it’s ideal for busy weeknights, potlucks, or make-ahead meals and it reheats beautifully for next-day leftovers.
Print
Easy Ground Beef Noodle Casserole
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This easy ground beef noodle casserole is pure cozy comfort in a pan tender egg noodles, savory beef, and a creamy tomato-mushroom sauce all baked under a blanket of melted cheddar. It comes together with simple pantry staples, feeds a crowd, and makes the perfect weeknight dinner or make-ahead meal for busy days.
Ingredients
Scale
- 1 pound ground beef
- 8 ounces egg noodles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup milk
- 1/2 cup frozen peas (optional), no need to thaw
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- Place a large skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook, breaking up the meat, until the beef is browned and the onion is soft and translucent. Drain off any excess fat.
- Stir in the tomato sauce, cream of mushroom soup, Italian seasoning, salt, and pepper. Mix until smooth and combined, then let the mixture simmer for about 5 minutes to meld the flavors.
- While the beef mixture simmers, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just al dente. Drain well.
- In a large mixing bowl, combine the cooked noodles with the beef and sauce mixture. Add the milk and frozen peas (if using), then gently stir until everything is evenly coated.
- Transfer the 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.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is hot and bubbly and the cheese is fully melted and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving to allow it to set slightly for easier scooping.
Notes
- You can substitute ground turkey or chicken for the beef if you prefer a lighter casserole.
- If you like a saucier casserole, add an extra 1/4–1/2 cup of milk or a splash of beef broth to the mixture before baking.
- Leftovers keep well in the refrigerator for up to 3–4 days and reheat nicely in the microwave or covered in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
Keywords: ground beef noodle casserole,easy beef casserole,egg noodle bake,weeknight dinner,comfort food,cheesy beef pasta