This homestyle ground beef casserole is an easy, family-friendly dinner that’s sure to become a favorite. Savory ground beef simmers in a seasoned tomato sauce while egg noodles are tossed with cream cheese, sour cream and Parmesan. The casserole is finished with a blend of cheeses and baked until golden and bubbling—comfort food at its best for kids and adults alike.
It’s been a hectic month here with kids getting sick right after school started, so I’m happy everyone’s healthy again. To celebrate, I made this comforting ground beef casserole—perfect for sharing and quick enough for busy weeknights.
GROUND BEEF CASSEROLE
Why this casserole works so well:
- It’s EASY: chop and sauté the vegetables, brown the beef, toss the noodles with the creamy mixture, top with cheese and bake. Simple steps and straightforward timing make it weeknight-friendly.
- A FLAVOR BOMB: hearty beef in a rich tomato sauce, creamy noodles and melty cheeses combine into deep, comforting flavor.
- Affordable: most ingredients are budget-friendly, making this casserole an economical family meal.
This casserole is rich, satisfying, and versatile. If you want a break from your usual ground beef dishes, try this recipe—you might just want the whole pan to yourself.
HOW TO MAKE GROUND BEEF CASSEROLE
The steps look detailed but everything is straightforward. Follow the sequence below and you’ll have dinner ready quickly.
PREP YOUR INGREDIENTS
Cook the egg noodles in salted water, drain, and set aside. Measure seasonings and dice the vegetables. Combine the Colby jack and sharp cheddar and set aside; shred the mozzarella separately.
1. EGG NOODLES
In a medium bowl, combine softened cream cheese, sour cream, Parmesan, dry parsley and sliced green onions. Season with salt and pepper. Whisk until mostly smooth—small lumps are okay. Add the drained noodles and toss until evenly coated. Set aside.
VEGETABLES
Heat vegetable oil in a skillet over medium-high heat. Add diced red onions and red bell pepper and sauté until softened. Add minced garlic and cook until fragrant—about 20 seconds.
GROUND BEEF
Add 1 lb ground beef (85% lean recommended) and break it up well with a spatula so there are no large chunks. Cook until browned, then drain excess fat and return beef to the skillet. Stir in Worcestershire sauce, diced tomatoes with juices, tomato paste, onion powder, garlic powder and seasoning salt. Mix and simmer briefly so flavors meld.
If the skillet needs wiping, do so and add a little more oil before assembling. Spread the noodle mixture evenly in a lightly greased baking dish or skillet, then top with the ground beef and tomato sauce, spreading to the edges as best you can.
PREP HOMESTYLE GROUND BEEF CASSEROLE
Layer the noodle mixture in the pan, then spread the beef mixture over the top. Sprinkle the combined Colby jack and sharp cheddar over the meat, then finish with the shredded mozzarella. Add extra cheese if you like.
BAKE
Tent foil over the pan to keep the cheese from sticking, and bake at 350°F for about 30 minutes. Remove the foil and broil for 1–3 minutes until the cheese is golden and bubbly—watch closely to avoid burning.
SERVE THE CASSEROLE
Garnish with sliced green onions, cut into portions and serve. A crusty roll or ciabatta and a simple side salad pair nicely with this dish.
CAN GROUND BEEF CASSEROLE BE MADE IN ADVANCE?
Yes. Prepare the casserole in a baking pan (do not use cast iron for refrigerating), assemble through the step before adding the cheeses, cover and refrigerate. When ready to bake, add the cheeses, tent with foil and increase the baking time by about 15 minutes since the casserole will be chilled. Remove foil and broil briefly as directed.
VARIATIONS
Customize this recipe to suit your tastes. Substitute ground sausage, turkey or chicken for the beef. Swap in different vegetables or use macaroni (about 2 cups) instead of egg noodles. Change the cheese blend to your favorites—this dish is forgiving and open to variation.
If you’re craving comfort food tonight, pick up a package of ground beef and try this homestyle casserole—you won’t be disappointed.
Homestyle Ground Beef Casserole
April Boller Wright
Ingredients
For the noodles
- 4 cups egg noodles, cooked and drained
- 4 oz cream cheese, softened
- 1 cup sour cream
- 1/4 cup Parmesan (plus 1/8 cup extra)
- 1/2 cup green onions, sliced thin
- 1 1/2 tsp dry parsley
- Salt and pepper to taste
Casserole
- 1 tbsp vegetable oil (plus more as needed)
- 1/2 cup diced red onions
- 2 tsp minced garlic
- 1/2 cup diced red bell pepper
- 1 lb ground beef
- 1 tbsp Worcestershire sauce
- 14.5 oz diced petite tomatoes, do not drain
- 6 oz tomato paste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 1/8 tsp seasoning salt (adjust to taste)
Shredded Cheese
- 1 cup shredded Colby jack (from block)
- 1 cup shredded sharp cheddar (from block)
- 1 3/4 cup shredded mozzarella (whole milk recommended)
Instructions
- Preheat oven to 350°F. Combine Colby jack and sharp cheddar and set aside. Do not add mozzarella yet.
Egg Noodles
- Mix softened cream cheese, sour cream, Parmesan, parsley and green onions. Add noodles, season with salt and pepper, and set aside.
Beef
- Heat oil in a large skillet over medium-high. Sauté onions and bell peppers until onions are translucent, then add garlic and cook until fragrant.
- Add ground beef and break into small pieces; cook until browned. Drain and return to skillet. Stir in Worcestershire, diced tomatoes (with juices), tomato paste and seasonings. Combine well.
- Lightly grease a baking dish. Spread the noodle mixture evenly, top with the beef mixture, then add the Colby jack and sharp cheddar mixture, and finish with mozzarella.
- Tent with foil and bake 30 minutes. Remove foil, broil 1–3 minutes until cheese is golden and bubbly—watch closely. Serve hot.
Notes
TIPS TO MAKE THIS GROUND BEEF CASSEROLE
Whisk the cream cheese mixture until smooth; small lumps are fine but large chunks should be broken up. A hand whisk works well, though a mixer can speed things up.
TO MAKE IN ADVANCE:
Assemble the casserole in a baking pan (not cast iron) but do not add the cheeses. Cover and refrigerate. When ready to bake, add cheeses, tent with foil and bake, adding about 15 minutes to the bake time since it will be chilled. When broiling, keep the oven cracked and watch closely to prevent burning.
Let us know how it was!
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