Simple Beef and Egg Noodle Casserole
On the table in 40 minutes, this Simple Beef and Egg Noodle Casserole is cheesy deliciousness. Made in one skillet and baked in the oven, it requires only 8 pantry ingredients and kids devour it.
A Quick Look At The Recipe
- ⏲️Ready In: 45 Minutes
- 👪Serves: 8
- 🍽 Calories: 392 kcals
- 📋Main Ingredients: Lean ground beef, wide egg noodles, onion, garlic, tomato sauce, diced tomatoes, and shredded cheddar.
- 📖 Dietary Notes: Nut-free
- ⭐ Why You’ll Love It: Savory and comforting, this egg noodle casserole can be made ahead of time for quick reheats too.
SUMMARIZE & SAVE THIS CONTENT ON
Dinners that can be made ahead or made that night in under forty-five minutes save my sanity on sports nights (check out these dinners on the go). And this beef and egg noodle casserole is one of them, given that the majority of the prep is just cooking the ground beef.
My kiddos love it because it’s cheesy, tomato-based, and it’s hearty enough that everyone stays full for more than twenty minutes, too (this crockpot cowboy casserole with ground beef is great for that as well). Basically, it’s a sports mom staple.
Jump to:
- A Quick Look At The Recipe
- What Makes It Different💭
- Ingredients and Substitutions
- Flavors To Try
- How To Make the Simple Beef and Egg Noodle Casserole
- Helpful Hints
- How To Store It
- How To Serve It
- Simple Beef and Egg Noodle Casserole FAQs
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- Simple Beef and Egg Noodle Casserole
What Makes It Different💭
8 basic ingredients: Similar to my cheesy beef enchilada skillet, this beef and noodles is primarily made up of pantry staples to keep it easy.
Cheese in two layers: Half the cheddar goes in the middle and half goes on top, so it’s a cheesy beef and noodle casserole all the way through, not just on the surface (personally, I think this is what wins over my kids).
Old-fashioned, but quick: It has the feel of an old-fashioned beef noodle casserole, but the sauce is made right in the skillet while the noodles boil, so there’s no long simmer.
Ingredients and Substitutions
- Ground Beef: The leaner, the better in my mind, as it’s less grease to drain, but use what you’ve got.
- Egg Noodles: 1Though technically any noodle can work, egg noodles tend to hold their shape the best when boiled right into a sauce and then baked.
- Diced Tomatoes: If you can get one with tiny tomato pieces, they blend into the sauce so you don’t get big chunks of tomato.
- Cheddar: Switch it up and use a Tex Mex blend or white cheddar if you want.
- Gluten-free: Swap the egg noodles for a gluten-free quinoa macaroni noodle as they hold up the best.
See the recipe card for full information on ingredients and quantities.
Flavors To Try
A few easy ways to change up this ground beef and egg noodle casserole.
Extra Cheesy: Add a layer of mozzarella or a mix of cheeses alongside the cheddar. If your kids love a cheesy flavor, put this cheesy salsa meatloaf with stuffing mix into your rotation too.
Veggie Boost: Stir diced bell pepper in with the onion, or fold in chopped spinach at the end.
Sausage Swap: Use half ground beef and half Italian sausage.
How To Make the Simple Beef and Egg Noodle Casserole
Step 1: Brown and chop the ground beef in a large skillet and drain the grease all the while cooking the egg noodles according to the package.
Step 2: Add the onion and garlic into the beef and cook for a few minutes before stirring in the tomato sauce, diced tomatoes, and Italian seasoning.
Step 3: Add the drained noodles and mix it all together.
Step 4: Layer half in a baking dish, top with half the cheese, repeat, and bake until the cheese is melted.
Helpful Hints
Pro tip: Drain the Tomatoes
Drain the diced tomatoes before they go in, so the casserole stays saucy instead of watery.
- Chop the beef small as it browns so every bite gets some, and the layers spread out evenly.
- Spread each layer all the way to the corners so every serving gets the same amount of noodles, beef, and cheese.
- Use your biggest skillet or pot for mixing so you can stir the noodles in without sauce going everywhere. Everything is already cooked, so the oven’s only job is to melt the cheese.
How To Store It
Fridge: Store leftovers once fully cooled in an airtight container in the fridge, they will stay fresh for 3-4 days.
Reheating: Warm individual servings in the microwave until heated through, or reheat the whole casserole in the oven. If doing this, you’ll want to add a splash of broth or water to the dish so that it brings back the creamy texture.
Meal prep: You can prepare the beef and noodle casserole up to 2 days in advance by assembling it in the baking dish and storing it in the fridge. When you’re ready, let the pan come to room temperature, add a splash of water to the dish, and bake it until warmed through,
If you like a dinner that doubles as lunch the next day, my cream-free sausage potato and kale soup is another one to make a big batch of.
How To Serve It
This beef noodle casserole is a full meal on its own, but a simple side rounds it out:
- A green salad
- Garlic bread
- Roasted or steamed broccoli or air fryer garlic butter green beans
Simple Beef and Egg Noodle Casserole FAQs
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If you tried this Ground Beef and Egg Noodle Casserole Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Simple Beef and Egg Noodle Casserole
Ingredients
For the casserole
- 1 lb lean ground beef
- 12 ounces wide egg noodles
- 1/2 medium onion diced
- 2 tsp garlic minced
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
For the sauce
- 16 ounces tomato sauce
- 15 ounces petite diced tomatoes drained
- 2 tsp Italian seasoning
Instructions
- Spray a 9×13 inch baking dish with nonstick spray and preheat your oven to 400 degrees Fahrenheit.
- Boil the noodles according to the package directions.
- Meanwhile, cook the ground beef, browning and chopping it, until cooked through. Drain the grease.
- Add the onion and cook 2-3 minutes. Add the garlic and cook 1 minute more.
- Add the tomato sauce, diced tomatoes, and Italian seasoning.
- Once the noodles have finished, drain them and add them to the pan. Stir everything together to combine.
- Layer half of this mixture in the bottom of the 9×13 pan.
- Top with half of the cheese.
- Layer the remaining mixture on top, then add the remaining cheese.
- Bake 10-15 minutes, until the cheese is melted.
Notes
Nutrition
Equipment
- 9×13 Baking dish
Such a simple dinner recipe but one kids love!