Cheesy Beef Noodle Casserole
Want a beef and noodle casserole that skips the canned soup? Ground beef noodle casserole is just lean ground beef, wide egg noodles, and a quick tomato sauce, layered with cheddar and baked until the top melts. Diced tomatoes and Italian seasoning give it a baked spaghetti flavor, so you won't miss the cream. One 9x13 pan, about 45 minutes, and it serves 8!
Servings: 8 servings
Ingredients
For the noodles
- 12 ounces wide egg noodles
For the beef sauce
- 1 pound lean ground beef (90% lean or higher)
- 1/2 medium onion diced
- 2 teaspoons minced garlic
- 15 ounces tomato sauce one can
- 15 ounces petite diced tomatoes well drained
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
For the cheese layers
- 2 cups shredded cheddar cheese divided
Instructions
- Heat the oven to 400°F and lightly spray a 9x13-inch casserole dish.
- Bring a large pot of salted water to a boil. Cook the egg noodles 1 to 2 minutes short of the package time, then drain them well.
- While the water heats, set a large skillet over medium-high heat. Cook the ground beef, breaking it into crumbles, until no pink remains. Pour off the grease.
- Add the onion to the beef and cook for 2 to 3 minutes, until it softens. Stir in the garlic and give it 1 more minute.
- Pour in the tomato sauce, the drained diced tomatoes, and the Italian seasoning. Taste, then season with salt and pepper.
- Tip the drained noodles into the skillet and stir until every noodle is coated.
- Spread half of the noodle mixture in the prepared dish and scatter 1 cup of the cheddar over it. Spoon the rest of the noodle mixture on top and finish with the remaining 1 cup of cheddar.
- Bake uncovered for 10 to 15 minutes, until the cheese is melted. Let it sit for 5 minutes before scooping.
Notes
Keep leftovers covered in the fridge for 3 to 4 days (FoodSafety.gov cold storage chart).
Reheat single servings in the microwave for 1 to 2 minutes. For a bigger portion, cover it with foil and warm it at 350°F for about 20 minutes. A splash of water keeps the noodles from drying out.
Start the noodle water first. The beef sauce takes about as long as the noodles, so both are ready at the same time.
Want a browner top? Broil for 1 to 2 minutes at the end and watch it closely.