This hearty beef noodle casserole combines tender egg noodles, seasoned ground beef, rich tomato sauce, Parmesan, and bubbling mozzarella for a comforting family dinner that comes together in about an hour.
When you need a dependable dinner that feels filling without requiring complicated prep, this casserole is a great one to keep in your rotation. The ingredients are familiar, the cooking process is straightforward, and most of the work happens in one skillet before everything goes into the oven.
The combination of beef, tomatoes, oregano, basil, and Parmesan gives the sauce a savory Italian-inspired flavor, while wide egg noodles make every serving soft and satisfying. A layer of mozzarella melts over the top during baking, giving the finished casserole that classic cheesy finish everyone expects from a baked pasta dish.
It also works especially well for busy weeknights because you can prepare the beef sauce while the noodles cook. Once everything is combined, the oven handles the final stage while you prepare a simple side dish or clean up the kitchen.
Beef Noodle Casserole Ingredients
Ground beef provides the hearty, savory base of the casserole and makes it substantial enough for a main meal.
Wide egg noodles create a tender pasta layer that holds onto the tomato and beef sauce. Slightly undercooking them before baking prevents them from becoming overly soft.
Onion cooks alongside the beef and adds mild sweetness and additional savory flavor to the sauce.
Diced tomatoes add tomato pieces and moisture, giving the sauce more texture than tomato sauce alone.
Tomato sauce forms the smooth base that coats the beef and noodles evenly.
Beef stock or broth loosens the tomato mixture slightly and reinforces the savory beef flavor.
Parmesan cheese is stirred directly into the casserole, adding saltiness and helping the sauce cling to the noodles.
Dried basil and oregano provide the familiar Italian-inspired seasoning that complements beef and tomatoes.
Garlic salt and black pepper season the meat and tomato mixture without adding extra preparation.
Mozzarella cheese creates the bubbly melted topping and becomes lightly golden during the final uncovered minutes of baking.
Cooking Steps
STEP 1: Heat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish with nonstick cooking spray and keep it nearby so the assembled casserole can go directly into the oven.
STEP 2: Bring a large pot of water to a boil and cook the wide egg noodles according to the package directions, stopping about 3 minutes before the recommended cooking time. The noodles should still have some firmness because they will continue absorbing sauce and cooking in the oven. Drain them thoroughly.
STEP 3: While the noodles cook, place the ground beef and finely chopped onion in a large skillet over medium heat. Break the beef into small pieces and cook until no pink remains and the onion has softened. Carefully drain away excess grease so the finished casserole does not become oily.
STEP 4: Stir the diced tomatoes, tomato sauce, beef stock, basil, oregano, garlic salt, and black pepper into the skillet. Bring the mixture to a gentle boil, then reduce the heat and simmer it for 5 to 7 minutes. This short simmer gives the seasonings time to flavor the tomato sauce.
STEP 5: Add the drained noodles to the skillet and gently fold them into the beef mixture. Sprinkle in the Parmesan and continue stirring until the noodles, meat, sauce, and cheese are evenly combined. Try not to stir too aggressively, since the partially cooked noodles can be delicate.
STEP 6: Spoon the mixture into your prepared baking dish and spread it into an even layer. Scatter the shredded mozzarella across the entire surface. Cover with foil and bake for 15 minutes, then uncover and bake for another 10 minutes, until the casserole is hot throughout and the cheese is melted and lightly browned.
STEP 7: Remove the casserole from the oven and leave it undisturbed for at least 10 minutes. Resting gives the sauce and noodles time to settle, making the casserole easier to divide into neat portions. Serve while it is still warm.
Helpful Tips
- Undercook your noodles slightly. Taking about 3 minutes off the package cooking time helps them stay tender rather than becoming mushy as the casserole bakes.
- Drain the beef well. Removing excess fat before adding the tomatoes keeps the sauce rich and savory without leaving grease at the bottom of the baking dish.
- Give it the full resting time. Ten minutes may seem unnecessary when the cheese is bubbling, but it noticeably improves the texture and makes serving easier.
Can I assemble this casserole ahead of time?
Yes. Prepare the casserole through the assembly stage, cover the baking dish tightly, and refrigerate it until you are ready to bake. Because it will be starting cold, it may need several additional minutes in the oven to become completely hot in the center.
Why should I undercook the egg noodles?
The noodles continue cooking after they are mixed with the sauce and placed in the oven. Cooking them completely beforehand can leave them softer than intended after baking. Keeping them slightly firm at first helps produce a more pleasant finished texture.
Can I use beef broth instead of beef stock?
Yes. Either beef broth or beef stock works with the tomato sauce and ground beef. Stock can have a slightly richer flavor, while broth may be somewhat lighter, but the same amount can be used without changing the preparation method.
How do I know when the casserole is finished baking?
The sauce should be hot and bubbling around the edges, and the mozzarella should be completely melted. During the final uncovered portion of baking, the cheese may also develop a few lightly browned areas across the surface.
Can I freeze beef and noodle casserole?
Yes. The casserole can be frozen, although egg noodles may become somewhat softer after freezing and reheating. Cool it completely before wrapping it tightly for freezer storage, and thaw it in the refrigerator before reheating for the most even results.
Perfect Pairings
Simple green salad: Crisp lettuce and a light dressing provide a fresh contrast to the warm beef, noodles, tomatoes, and cheese.
Roasted vegetables: Broccoli, green beans, or zucchini make practical sides and can usually be prepared while the casserole is baking.
Garlic bread: A warm slice of garlic bread is especially useful for scooping up any extra tomato and beef sauce left on the plate.
Keeping Leftovers Fresh
Allow leftover casserole to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days. Individual portions are convenient for lunches and usually reheat more evenly than a large section of casserole.
For longer storage, place cooled portions in freezer-safe containers and freeze for up to 2 to 3 months. Thaw frozen portions overnight in the refrigerator before reheating whenever possible.
To reheat a single serving, place it in a microwave-safe dish and heat in short intervals until hot throughout. If the noodles seem a little dry, adding a small spoonful of water or beef broth before reheating can help restore moisture.
For several servings, cover the casserole with foil and warm it in a moderate oven until the center is thoroughly heated. Keeping it covered during most of the reheating process helps prevent the mozzarella and noodles from drying out.
Beef Noodle Casserole
Ingredients
For the casserole:
- 1 pound ground beef
- ½ cup finely grated Parmesan cheese
- 1 teaspoon dried basil for traditional Italian-style flavor
- 12 ounces wide egg noodles
- ½ teaspoon ground black pepper
- 1 can tomato sauce such as Hunt’s
- 1 medium onion finely chopped to promote even cooking
- ½ cup beef stock or beef broth
- 1 teaspoon garlic salt
- 1 can diced tomatoes
- 1 teaspoon dried oregano
For the topping:
- 1 cup shredded mozzarella cheese for a melted, lightly golden finish
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a 9 × 13-inch casserole dish with nonstick cooking spray, then set it aside.
- Prepare the wide egg noodles according to the package instructions, shortening the recommended cooking time by 3 minutes so the noodles remain slightly underdone. They will finish cooking while the casserole bakes.
- Drain the noodles thoroughly and set them aside.
- Place the ground beef and finely diced onion in a large skillet over medium heat. Cook until the beef is completely browned and the onion has softened and become translucent.
- Drain off any excess fat from the skillet.
- Add the diced tomatoes, tomato sauce, beef stock, dried basil, dried oregano, garlic salt, and black pepper to the cooked beef and onion.
- Increase the heat to medium-high and bring the mixture to a gentle boil. Reduce the heat afterward and simmer for 5–7 minutes, allowing the ingredients and seasonings to blend.
- Add the drained egg noodles to the skillet with the beef and tomato mixture.
- Stir in the grated Parmesan cheese, mixing thoroughly until the noodles are evenly coated with the sauce and all ingredients are well distributed.
- Transfer the beef-and-noodle mixture into the prepared casserole dish and spread it into an even layer.
- Sprinkle the shredded mozzarella evenly over the surface. Cover the baking dish with foil and bake for 15 minutes.
- Remove the foil and continue baking for another 10 minutes, or until the mozzarella is bubbling and lightly browned.
- Remove the finished casserole from the oven and allow it to stand for at least 10 minutes before serving. This brief resting period allows the casserole to settle and makes portioning easier.
- Serve warm.