Beef Noodle Casserole
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This Beef Noodle Casserole combines juicy, browned ground beef with tender noodles, all enveloped in a rich, velvety sauce, then crowned with a layer of melted cheese and baked to create a comforting, crowd-pleasing meal.
The Best Beef Noodle Casserole
I love this Beef Noodle Casserole for its simple yet delicious combination of ground beef and noodles, all smothered in a rich, creamy cheese sauce. It bakes to a perfect golden brown, making it not only tasty but also visually appealing. This easy-to-make dish is ideal for a hearty family dinner, packed with flavors that everyone will enjoy.
- Ground Beef: I used lean ground beef. Feel free to substitute with pork, chicken or turkey.
- Noodles: You can use egg noodles or any noodles you like. I used mafalda pasta.
- Onion: Yellow or white onions are best here.
- Garlic: Infuses the casserole with a classic, aromatic flavor. Garlic powder can be used in a pinch.
- Red Bell Pepper: You can use any color you like.
- Dried Oregano: Thyme or basil can work as substitutes.
- Salt and Pepper: These seasonings enhance the overall flavor of the dish.
- Beef Broth: I always opt for low sodium or no sodium added. Chicken or vegetable broth can be used as well.
- Heavy Cream: For a creamy texture to the sauce. A mixture of milk and butter or half-and-half can also be used.
- Worcestershire Sauce: Adds a burst of umami flavor. Soy sauce or balsamic vinegar are great substitutes.
- Sour Cream: Gives the casserole a tangy richness. Greek yogurt is a good alternative for a similar flavor.
- Cheddar Cheese: You can substitute with other melting cheeses like Gouda or Monterey Jack.
- Parmesan Cheese: Adds a nutty, salty flavor. Grana Padano or Pecorino Romano can serve as substitutes.
- Olive Oil: Any neutral oil, like vegetable or canola, can be used instead.
- Parsley: Used for garnish, it adds a fresh note.
This beef noodle casserole is such an easy dish to whip up and oh-so-comforting. Perfect for those nights when you need a little extra coziness on your plate.
First things first, let’s get that oven warmed up. Set it to 350°F (175°C).
Now, let’s cook the ground beef in a skillet over medium heat. You’re looking for a nice brown color – that’s where all the flavor is! Once it’s done, just drain off any extra grease.
Next up, toss in the chopped onion, garlic, and red bell pepper with the beef. Stir them around and cook until the veggies are just tender. Sprinkle in the oregano, a pinch of salt, and a dash of pepper. Give it another minute on the heat.
Pour in the beef broth and heavy cream. Add a splash of Worcestershire sauce for that extra depth of flavor. Now, add teh egg noodles. Make sure they’re completely submerged in that lovely liquid. Cook them until they’re al dente, which means they’ll be just firm to the bite.
Turn down the heat and stir in the sour cream. Add half of your cheddar and Parmesan cheese into the skillet and stir it all together.
Transfer everything into a baking dish. Sprinkle the remaining cheese on top – because let’s be honest, you can never have too much cheese. Pop it in the oven for 20-25 minutes. When the top is bubbly and golden, you know it’s ready.
Last but not least, sprinkle some chopped parsley over the casserole. Now, let the casserole cool for a few moments and then it’s time to serve.
Frequently Asked Questions
Can I make this Beef Noodle Casserole ahead of time?
Absolutely! You can prepare the casserole up to the point of baking and store it in the refrigerator, covered, for up to 24 hours. When you’re ready to eat, just bake it according to the recipe instructions.
Is there a way to make this dish healthier?
To make a healthier version, you can use ground turkey or chicken instead of beef, whole wheat egg noodles, and low-fat dairy products like reduced-fat cheese and half-and-half instead of heavy cream. You can also add more vegetables like spinach or mushrooms for added nutrients.
Can I use a different type of pasta if I don’t have egg noodles?
Yes, you can substitute egg noodles with other types of pasta like penne, fusilli, or even broken-up lasagna noodles.
Expert Tip
- Brown the Beef Thoroughly: Ensure you brown the ground beef properly to add depth and richness to the casserole.
- Mind the Noodle Texture: Cook the egg noodles just until al dente, as they will continue cooking in the oven. This prevents them from becoming mushy and keeps the texture just right.
- Shred Your Own Cheese: Opt for shredding your own cheese rather than using pre-shredded varieties. Freshly shredded cheese melts better and enhances the creamy texture of the casserole.
- Layer the Cheese: Incorporate some of the cheese into the mixture and sprinkle the rest on top. This ensures every bite is richly cheesy and full of flavor.
- Let the Casserole Rest: Give the casserole a rest for about 5-10 minutes after baking. This allows the casserole to set, making it easier to cut.
Storage
Leftover beef and noodle casserole can be stored in an airtight container in the refrigerator for up to 3-4 days or up to 2 months in the freezer. Thaw it in the refrigerator overnight before reheating. To reheat, you can either use the microwave or place it back in the oven until it’s heated through. If using the oven, cover with aluminum foil to prevent the cheese from burning.
Discover Other Delicious Casseroles
- Sloppy Joe Casserole
- Taco Lasagna
- Easy Chicken Enchilada Casserole
- Chicken Cordon Bleu Casserole
- Goulash Casserole
- Beef And Noodles
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Beef Noodle Casserole
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Ingredients
- 1 pound ground beef
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- ½ teaspoon dried oregano
- salt and pepper (to taste)
- 2 cups beef broth (low sodium)
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 10 ounces noodles (such as egg noodles)
- 1 cup sour cream
- 2 cups cheddar cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 tablespoon olive oil
- fresh parsley (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain any excess grease.
- To the beef, add chopped onion, garlic, and red bell pepper. Cook until the vegetables are tender.
- Stir in oregano, salt, and pepper. Cook for another minute.
- Pour in beef broth and heavy cream. Add Worcestershire sauce. Bring to a simmer.
- Add the noodles to the skillet, making sure they're submerged in the liquid. Cook until the noodles are al dente, about 8-10 minutes. Stir occasionally.
- Reduce heat and stir in the sour cream until well combined.
- Mix in half of the cheddar cheese and half of the Parmesan cheese until melted and incorporated.
- Transfer the mixture to a baking dish. Top with the remaining cheddar and Parmesan cheese. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with chopped parsley. Let it cool for a few minutes before serving.
Notes
- Make-Ahead Friendly: You can assemble the casserole a day in advance and store it in the refrigerator. Simply bake it when you’re ready to serve.
- Freezing Instructions: This casserole freezes well. Cool it completely, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
- Customize with Veggies: Feel free to add in your favorite vegetables like mushrooms, spinach, or carrots for added nutrition and flavor.
- Adjust the Cheese: You can easily adjust the types and amounts of cheese to suit your taste.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
