Beef and noodle casseroles work well when you need a filling dinner that comes together with basic ingredients. Many of these recipes can be prepped in advance and baked later in the week. They rely on ground beef or stew meat combined with egg noodles or similar pasta for that familiar taste. You will find options that use one pan or a slow cooker to keep cleanup simple. Here are 14 versions worth trying for your next family meal.
Helpful Tips Before You Start
A few adjustments make these casseroles hold together well and taste deeply savory.
Brown the Beef in Batches
Cook the ground beef in a wide skillet without crowding the pan. This step creates better flavor and avoids steaming the meat.
Boil Noodles Until Just Firm
Cook egg noodles a minute or two less than the package directs. They continue softening in the oven and stay intact when served.
Drain Liquids Thoroughly
After browning the beef, pour off any extra fat or moisture from the pan. Excess liquid can make the finished casserole watery.
Add Cheese in Two Stages
Stir some shredded cheese into the filling for creaminess, then sprinkle more on top before the final bake. The top layer melts into a light crust.
Classic Beef Stroganoff Noodle Casserole
This casserole turns the familiar flavors of beef stroganoff into an easy oven dish. Tender egg noodles, browned beef, and a creamy mushroom sauce come together in one pan for a filling meal that reheats well.
It works well on busy weeknights or when you need a dish that travels to a potluck. The texture stays rich and creamy while the beef and noodles give it plenty of substance.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 1 pound ground beef
- 1 medium onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 2-quart baking dish.
- Cook the egg noodles in a large pot of salted boiling water until just al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Season with salt and pepper.
- Add the diced onion and sliced mushrooms to the skillet. Cook until the onion softens and the mushrooms release their liquid.
- Stir in the minced garlic and cook for 30 seconds. Sprinkle the flour over the mixture and stir for 1 minute.
- Slowly pour in the beef broth while stirring. Add the Worcestershire sauce and Dijon mustard. Simmer until the sauce thickens slightly.
- Remove the skillet from the heat and stir in the sour cream until smooth. Fold in the cooked noodles.
- Transfer the mixture to the prepared baking dish. Bake for 20 minutes until heated through and lightly golden on top.
- Sprinkle with chopped parsley before serving.
Extra Tips
Add the sour cream off the heat so it stays smooth and does not separate. If the sauce thickens too much while mixing, loosen it with a splash of broth before baking. Leftovers reheat gently in a covered dish with a little extra broth stirred in to restore creaminess.Course: Main Course Cuisine: American Equipment: Large skillet, Large pot, 2-quart baking dish
Cheesy Lasagna-Style Beef Noodle Bake
This casserole brings the familiar layers of lasagna into an easier one-pan bake. Tender noodles, seasoned beef, and plenty of melted cheese make it a reliable choice for family meals or casual weekend dinners. The result is a hearty dish with rich tomato flavor and a golden cheese topping.
It works well when you want something comforting without the fuss of traditional lasagna assembly. Each bite gives you meaty sauce, creamy cheese pockets, and soft noodles that hold up during baking.
Serves 4 people.
Ingredients
- 8 ounces lasagna noodles, broken into pieces
- 1 pound ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the broken lasagna noodles until just al dente. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned. Add the minced garlic and cook for one minute more. Drain excess fat if needed.
- Stir the marinara sauce, Italian seasoning, salt, and pepper into the beef mixture. Simmer for 5 minutes to blend the flavors.
- In a mixing bowl, combine the cooked noodles with the beef sauce. Fold in the ricotta cheese and 1 cup of the mozzarella until evenly distributed.
- Transfer the mixture to a greased 8×8 baking dish. Sprinkle the remaining 1 cup of mozzarella and the Parmesan cheese evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and lightly browned on top. Let the casserole rest for 5 minutes before serving.
Extra Tips
Break the lasagna noodles into irregular pieces so they fit easily into the baking dish without extra trimming. If the sauce seems thick after simmering, add a splash of pasta water to keep the casserole moist. Leftovers reheat well in the oven at 350 degrees with a foil cover to prevent the cheese from drying out.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 8×8 Baking Dish, Mixing Bowl
Beef and Mushroom Marsala Noodle Casserole
This casserole brings together browned beef and earthy mushrooms in a sauce made with Marsala wine. The wine adds a gentle sweetness that balances the savory flavors, while the noodles soak up the creamy mixture for a filling meal.
It suits weeknight dinners or casual gatherings when you want a one-dish option that feels familiar yet a little different. The finished bake has tender noodles, chunks of beef, and a light cheese topping that browns nicely in the oven.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 1 pound ground beef
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1/2 cup Marsala wine
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Season with salt and pepper.
- Add the diced onion and minced garlic to the skillet. Cook for 3 minutes until the onion softens.
- Stir in the sliced mushrooms and cook for another 4 minutes until they release their liquid and start to brown.
- Sprinkle the flour over the mixture and stir for 1 minute. Pour in the Marsala wine and beef broth, scraping the bottom of the skillet. Simmer for 3 minutes until the sauce thickens slightly.
- Reduce the heat and stir in the heavy cream and dried thyme. Taste and adjust salt and pepper as needed.
- Combine the drained noodles with the beef and mushroom sauce in the skillet or a large bowl. Transfer to a greased 9×13-inch baking dish and sprinkle the shredded mozzarella evenly over the top.
- Bake at 375°F for 20 minutes until the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Use a dry or sweet Marsala based on how much sweetness you want in the sauce. If the mixture seems too thick after adding the cream, stir in a splash more broth before mixing with the noodles. Leftovers reheat well in a covered dish at 350°F with a little extra broth to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×13-inch baking dish
Taco-Spiced Beef and Black Bean Noodle Casserole
This casserole brings taco flavors into a baked noodle dish that feels filling and familiar. The beef stays well seasoned while the black beans add a soft bite and the cheese melts into a light crust on top.
It suits weeknight dinners or casual get-togethers when you want something hearty without much fuss. The finished dish has a balanced mix of savory spice, creamy cheese, and tender noodles that hold up well after baking.
Serves 4 people.
Ingredients
- 8 oz egg noodles
- 1 lb ground beef
- 1 small onion, diced
- 2 tbsp taco seasoning
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies, undrained
- 2 cups shredded cheddar cheese, divided
- 2 tbsp chopped fresh cilantro (optional garnish)
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish. Cook the egg noodles in a large pot of boiling water until just al dente, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess fat.
- Stir the taco seasoning into the beef mixture, then add the black beans and the can of diced tomatoes with green chilies. Simmer for 3 minutes to let the flavors combine.
- Remove the skillet from heat and fold in the cooked noodles along with 1 cup of the shredded cheddar cheese until everything is evenly mixed.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining 1 cup of cheese over the top. Bake for 20 minutes until the cheese is melted and the edges are bubbly.
- Remove from the oven and let rest for 5 minutes. Sprinkle with chopped cilantro before serving if using.
Extra Tips
Cook the noodles only to al dente so they stay firm after the time in the oven. If you prefer less heat, drain the tomatoes before adding them or choose a mild taco seasoning. Leftovers reheat well in a covered dish at 325°F with a splash of water to keep the noodles from drying out.Course: Main Course Cuisine: Mexican Equipment: Large pot, Large skillet, 9×13 baking dish
Creamy Beef and Broccoli Noodle Casserole
This casserole brings together tender egg noodles, savory ground beef, and fresh broccoli in a rich cream sauce. It comes together in one pan before baking, making it a reliable choice for busy weeknights or casual family dinners. The finished dish has a creamy texture with slight crunch from the broccoli and a golden cheese topping.
It works well when you want a complete meal that feels filling without much extra work. The flavors stay mild and comforting, with the broccoli adding a touch of freshness to balance the creamy beef sauce.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 1 pound ground beef
- 2 cups broccoli florets
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Cook for 2 minutes until the onion softens.
- Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon. Season with salt and pepper.
- Stir in the broccoli florets and cook for 3 minutes until they turn bright green. Add the cream of mushroom soup and sour cream. Mix until everything is evenly coated.
- Remove the skillet from heat. Fold in the drained noodles until well combined. Transfer the mixture to a greased 9×13 baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top. Bake for 20 minutes until the cheese melts and the edges bubble.
Extra Tips
Use fresh broccoli cut into small florets so it softens without turning mushy during the short skillet cook time. If you prefer a lighter cheese flavor, swap half the cheddar for mozzarella. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×13 baking dish
Beef Bourguignon Noodle Casserole with Pearl Onions
This casserole turns the classic beef bourguignon into a simple noodle bake that still tastes rich and satisfying. Tender beef simmers with mushrooms and sweet pearl onions in a red wine sauce, then everything gets tossed with egg noodles for an easy oven finish.
It suits cold evenings or family meals when you want something filling but not fussy. The result is a hearty dish with a thick, savory sauce that clings to the noodles and gives each bite a mix of meaty and earthy flavors.
Serves 4 people.
Ingredients
- 1 pound beef chuck, cut into cubes
- 8 ounces egg noodles
- 1 cup pearl onions
- 8 ounces mushrooms, quartered
- 1 cup red wine
- 2 cups beef broth
- 2 carrots, sliced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 350°F. Cook the egg noodles in a large pot according to package directions until al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
- Add the pearl onions, mushrooms, carrots, and garlic to the same skillet. Cook until the vegetables soften.
- Stir in the flour and tomato paste. Cook for one minute, then pour in the red wine and beef broth.
- Return the beef to the skillet. Add the thyme, bay leaf, salt, and pepper. Simmer for 20 minutes until the sauce thickens.
- Remove the bay leaf. Mix the beef and sauce with the cooked noodles until evenly coated.
- Transfer everything to a baking dish. Bake for 20 minutes until the top is lightly browned.
- Sprinkle with chopped parsley before serving.
Extra Tips
Use a dry red wine you enjoy drinking for the best sauce flavor. If the mixture seems too thick after simmering, add a splash more broth before mixing in the noodles. Leftovers store well in the fridge for up to three days and reheat best with a little extra broth stirred in to loosen the sauce.
Course: Main Course Cuisine: French Equipment: Large Skillet, Large Pot, Baking DishPhilly Cheesesteak Beef Noodle Casserole
This casserole turns the classic sandwich into a baked noodle dish that works well for busy weeknights or casual gatherings. The beef stays tender while the peppers and onions add familiar savory notes that pair with the noodles.
Tender egg noodles soak up a light broth sauce, and a layer of melted provolone finishes the top with a creamy texture. It delivers the flavors of a Philly cheesesteak in one pan.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 1 pound thinly sliced beef sirloin
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 2 cups shredded provolone cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, seasoning with salt and pepper.
- Add the sliced green bell pepper and onion to the skillet. Cook until the vegetables soften, then stir in the minced garlic and Worcestershire sauce.
- Pour in the beef broth and simmer for two minutes to blend the flavors.
- Remove the skillet from heat and stir the cooked noodles and one cup of shredded provolone into the beef mixture until evenly combined.
- Transfer everything to a greased casserole dish and sprinkle the remaining cup of provolone over the top.
- Bake at 375 degrees until the cheese is melted and lightly golden.
Extra Tips
Slice the beef as thin as possible before cooking so it stays tender in the finished dish. Leftovers reheat well in a covered skillet with a splash of broth to loosen the noodles. Use provolone for the most authentic flavor, or swap in mozzarella if that is what you have on hand.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, Casserole dish
Beef Paprikash Noodle Casserole with Sour Cream
This beef paprikash noodle casserole combines tender ground beef with wide egg noodles in a paprika-rich sauce finished with sour cream. The result is a creamy, slightly smoky dish that feels substantial without being heavy.
It suits busy weeknights when you want something warming that still comes together in one pan before baking. The texture stays soft and cohesive after baking, with the sour cream lending a gentle tang that balances the beef and spices.
Serves 4 people.
Ingredients
- 8 ounces wide egg noodles
- 1 pound lean ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons sweet paprika
- 1 1/2 cups beef broth
- 1 cup sour cream
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
- Stir in the chopped onion and minced garlic. Cook for 4 minutes until the onion softens.
- Sprinkle the paprika over the beef mixture and stir for 30 seconds. Pour in the beef broth, season with salt and pepper, and simmer for 5 minutes until slightly reduced.
- Remove the skillet from the heat and stir in the sour cream until fully combined. Fold in the cooked noodles.
- Transfer the mixture to a greased 8×8 inch baking dish. Bake for 20 minutes until heated through. Sprinkle with chopped parsley before serving.
Extra Tips
Stir the sour cream in off the heat to keep the sauce smooth. Leftovers reheat gently in a covered skillet with a splash of broth to loosen the sauce. If you want a deeper flavor, use a mix of sweet and smoked paprika, but keep the total amount the same.Course: Main Course Cuisine: Hungarian Equipment: Large pot, Large skillet, 8×8 inch baking dish
Beef and Cabbage Noodle Casserole with Caraway
This casserole brings together browned beef, tender cabbage, and the warm spice of caraway in one baking dish. The noodles absorb the savory tomato broth while the cabbage softens just enough to add a slight bite. It works well for weeknight dinners or when you want a filling meal that reheats easily.
Serves 4 people.
Ingredients
- 12 ounces egg noodles
- 1 pound ground beef
- 4 cups shredded green cabbage
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon caraway seeds
- 2 cups beef broth
- 1 can (15 ounces) tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and minced garlic, then cook until the onion softens.
- Stir in the shredded cabbage and caraway seeds. Cook for 3 to 4 minutes until the cabbage begins to wilt.
- Pour in the beef broth and tomato sauce. Add the salt and black pepper. Simmer for 5 minutes to blend the flavors.
- Combine the cooked noodles with the beef and cabbage mixture in the skillet or a large bowl until evenly mixed.
- Transfer everything to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 20 minutes until the cheese melts and the edges bubble. Let it rest for 5 minutes before serving.
Extra Tips
Caraway seeds add a distinct earthy note that pairs well with the cabbage, but you can reduce them to 2 teaspoons if you prefer a milder flavor. The cabbage will shrink as it cooks, so use a full 4 cups even if it looks like too much at first. Leftovers reheat well in the oven or microwave without drying out.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×13-inch baking dish
Smoky Barbecue Beef Noodle Casserole
This casserole combines ground beef and egg noodles in a smoky barbecue sauce for a filling meal. It works well for weeknight dinners or casual gatherings when you need something hearty and easy to prepare.
The finished dish has tender noodles coated in tangy sauce, savory beef throughout, and a layer of melted cheese. The smoked paprika adds depth without overpowering the barbecue flavor.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup smoky barbecue sauce
- 1 teaspoon smoked paprika
- 1 cup beef broth
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and the onion is soft. Add the minced garlic and cook for one minute more.
- Stir in the smoky barbecue sauce, smoked paprika, and beef broth. Season with salt and pepper. Simmer for 3 to 4 minutes until the mixture thickens slightly.
- Add the drained noodles to the skillet and stir until everything is evenly coated.
- Transfer the mixture to a greased baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake at 375°F for 15 to 20 minutes until the cheese is melted and bubbly. Remove from the oven and top with chopped green onions before serving.
Extra Tips
Use a thick, smoky barbecue sauce to keep the flavor bold after baking. Leftovers reheat well in the oven with a splash of broth to loosen the noodles. If you prefer less cheese on top, reduce the amount by half and stir half into the mixture before baking for creaminess throughout.
Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, Baking dishBeef and Spinach Ricotta Noodle Casserole
This casserole pairs ground beef with tender noodles and a creamy ricotta spinach layer. The result is a filling dish that balances savory meat with mild cheese and fresh greens. It works well for weeknight dinners or casual family meals when you want comfort without extra effort.
The flavor stays classic with tomato sauce and Italian seasoning. The texture comes out creamy in the middle and lightly browned on top.
Serves 4 people.
Ingredients
- 8 ounces wide egg noodles
- 1 pound lean ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and black pepper
Instructions
- Preheat the oven to 375°F. Cook the egg noodles in a large pot according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft. Season with salt and black pepper.
- Stir in the spinach and cook until it wilts. Add the marinara sauce and oregano. Simmer for 2 minutes.
- Remove the skillet from heat. Stir in the ricotta cheese until evenly combined.
- Add the drained noodles to the skillet and mix everything together.
- Transfer the mixture to a greased 9×9 baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and lightly golden.
Extra Tips
Use fresh spinach so it wilts evenly without releasing extra water. If you assemble the casserole ahead of time, cover and refrigerate it, then add 10 minutes to the bake time. Leftovers reheat well in the oven at 350°F to keep the top crisp.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×9 baking dish, Mixing bowl
Garlic Parmesan Beef Noodle Casserole with Breadcrumbs
This casserole brings together savory ground beef, plenty of garlic, and melted Parmesan for a rich, creamy base. The toasted breadcrumbs on top give it a crisp finish that makes each bite satisfying. It suits busy weeknights when you want a filling meal without much fuss.
The dish has a hearty texture with soft noodles throughout and a golden crust that holds up well after baking. Garlic and cheese keep the flavor bold yet balanced, so it appeals to both kids and adults at the table.
Serves 4 people.
Ingredients
- 8 oz egg noodles
- 1 lb ground beef
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 1/2 cups beef broth
- 1 cup milk
- 1 1/2 cups grated Parmesan cheese, divided
- 1/2 cup breadcrumbs
- 2 tbsp butter, melted
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Cook the egg noodles in a large pot of salted water until just tender, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and the onion is soft. Add the minced garlic and cook for one more minute.
- Stir in the beef broth, milk, Italian seasoning, salt, and pepper. Bring the mixture to a simmer and cook for 3 to 4 minutes until it thickens slightly.
- Remove the skillet from the heat. Add the drained noodles and 1 cup of the Parmesan cheese. Stir until everything is evenly combined.
- Transfer the mixture to a greased 9×13 baking dish. In a small bowl, mix the breadcrumbs with the remaining 1/2 cup Parmesan and the melted butter. Sprinkle this evenly over the top.
- Bake for 20 to 25 minutes until the casserole is bubbly and the breadcrumb topping is golden brown.
Extra Tips
For the best texture, mix the breadcrumbs with the melted butter right before sprinkling so they crisp evenly in the oven. Leftovers reheat well in a 350°F oven for 15 minutes to restore some crunch to the topping. If you want a milder garlic flavor, reduce the cloves to three.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, 9×13 Baking Dish, Oven
Beef and Corn Noodle Casserole with Cheddar Topping
This casserole brings together browned beef, sweet corn, and soft egg noodles under a blanket of melted cheddar. It works well for weeknight dinners or casual weekend meals when you want something filling without much fuss. The finished dish has a creamy base, tender noodles, and a golden cheesy top that holds everything together.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 8 ounces egg noodles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) corn kernels, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil and cook the egg noodles until just tender, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds more.
- Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon, then drain any excess fat. Season with salt and pepper.
- In a large mixing bowl, stir together the cream of mushroom soup and milk until smooth. Add the drained corn, cooked noodles, and beef mixture. Stir until everything is evenly coated.
- Spread the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 25 to 30 minutes, until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Drain the corn thoroughly before adding it so the casserole stays creamy instead of watery. Sharp cheddar gives the topping more flavor than mild. You can assemble the dish up to a day ahead, cover it, and refrigerate before baking, adding 10 extra minutes to the oven time if it goes in cold.Course: Main Course Cuisine: American Equipment: Large skillet, Large pot, 9×13 baking dish, Mixing bowl
Italian Beef and Roasted Pepper Noodle Casserole
This casserole combines tender egg noodles with seasoned beef and sweet roasted peppers in a simple tomato sauce. The layers of cheese on top create a golden crust that contrasts with the soft noodles underneath. It works well for weeknight dinners or when you need a dish that reheats easily for leftovers.
The roasted peppers bring a mild sweetness that balances the savory beef. Italian seasoning and two cheeses keep the flavors familiar while adding enough interest to make it stand out from basic beef noodle bakes.
Serves 4 people.
Ingredients
- 8 ounces wide egg noodles
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup sliced roasted red peppers
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees. Grease a 9×9 inch baking dish and set it aside.
- Bring a large pot of salted water to a boil and cook the egg noodles until just al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon. Stir in the minced garlic, salt, black pepper, and Italian seasoning.
- Pour the marinara sauce and sliced roasted red peppers into the skillet. Stir everything together and let it simmer for 2 minutes.
- Combine the cooked noodles with the beef mixture in the skillet or a large bowl. Transfer to the prepared baking dish and spread evenly.
- Sprinkle the mozzarella and Parmesan evenly over the top. Bake for 20 minutes until the cheese is melted and lightly browned.
Extra Tips
Jarred roasted red peppers work well here and save time. If you prefer to roast your own, do it ahead so the peppers cool before slicing. Leftovers reheat best in a covered dish at 350 degrees with a splash of water to keep the noodles from drying out.Course: Main Course Cuisine: Italian Equipment: Large skillet, Large pot, 9×9 inch baking dish
