This Beef Noodle Casserole is a comforting, family-friendly dinner recipe made with tender egg noodles, seasoned ground beef, and a creamy, cheesy tomato sauce.

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This cozy casserole is one of my go-to meals for a quick dinner, for it is ready in no time! It’s perfect for weeknight dinners, casual family gatherings, or even when you want to bring a dish to a potluck.

Try also this Simple Ramen Noodle Broccoli Slaw Salad and Chicken Noodle Casserole for other noodle recipe ideas!

How to Make Beef Noodle Casserole Recipe Title

Ingredients you’ll need for this recipe

1 small yellow onion, diced
1 tbsp minced garlic
1 lb lean ground beef
14.5 oz can diced tomatoes
15 oz can tomato sauce
1 tsp oregano
½ tsp pepper
¼ tsp salt
8 oz wide egg noodles, cooked
2 cups shredded cheddar jack cheese
Fresh parsley, for garnish

Step-by-Step Guide

1. Preheat the oven to 350 degrees.

2. Chop the onion and add it to the skillet with minced garlic, saute for 5 minutes over medium heat.

3. Start cooking the noodles according to the package while the onion and garlic cook.

4. Once the onion and garlic cook for 5 minutes, add the ground beef, and break it apart while it cooks, until there is little or no pink to the meat.

5. Stir in the diced tomatoes, tomato sauce, and the seasonings to the meat mixture.

6. Once the noodles are done, dump the pot into a colander to remove the water, then add the noodles to the skillet and toss everything together.

7. Pour into a greased 9×13 casserole dish, top with cheese and bake uncovered for 20 minutes, until the cheese is melted.

8. Top with fresh parsley to serve.

Serve & Enjoy!

Important Recipe Notes

Cook the noodles just until al dente. They will continue to cook in the oven, so slightly firm noodles keep the casserole from getting mushy.
Drain excess grease from the beef. This keeps the casserole from becoming too oily and helps the sauce stay nice and creamy.
Don’t skip seasoning. Even simple spices like oregano, salt, and pepper make a big difference in flavor, so taste and adjust if needed.
Use freshly shredded cheese if possible. It melts smoother and gives you that nice, gooey top layer. Pre-shredded works too, but fresh is best.
Let it rest before serving. Give the casserole about 5–10 minutes after baking so it can set and hold together better when scooped.
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the microwave or oven until warmed through.
You can assemble the casserole ahead of time and freeze it before baking. Just thaw overnight in the fridge and bake as directed.

Prep Time:10

Cook Time:30

Total Time:40

Ingredients

1 small yellow onion diced
1 tbsp minced garlic
1 lb lean ground beef
14.5 oz can diced tomatoes
15 oz can tomato sauce
1 tsp oregano
½ tsp pepper
¼ tsp salt
8 oz wide egg noodles cooked
2 cups shredded cheddar jack cheese
Fresh parsley for garnish

Instructions

Preheat your oven to 350°F.
In a large skillet over medium heat, sauté the diced onion and minced garlic for about 5 minutes until soft and fragrant.
While that cooks, prepare the egg noodles according to package instructions.
Add the ground beef to the skillet and cook, breaking it apart, until no longer pink.
Stir in the diced tomatoes, tomato sauce, oregano, pepper, and salt. Let everything simmer together for a few minutes.
Drain the cooked noodles using a colander, then add them to the skillet. Toss everything together until well combined.
Transfer the mixture to a greased 9×13-inch casserole dish. Top evenly with shredded cheese.
Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
Sprinkle with fresh parsley before serving.