Beef Noodle Casserole
A hearty baked casserole featuring tender egg noodles, seasoned ground beef, tomatoes, Parmesan, and a layer of melted mozzarella. The savory beef-and-tomato sauce coats the noodles before the dish is baked until hot and bubbling.
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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.