Easy Beef Noodle Casserole – A Cozy Family Dinner Favorite for Busy Weeknights
This beef noodle casserole reminds me of those nights when dinner needed to be filling, familiar, and not complicated. The kind of meal you throw together after a long day and hope everyone actually eats.
Between the seasoned ground beef, tender egg noodles, and cheesy sauce, it checks all the boxes without a lot of effort. It’s simple, cozy, and exactly what you want when you’re craving something warm and reliable.
WOULD YOU LIKE TO SAVE THIS FOR LATER?
We'll email this post to you, so you can come back to it later!
This ground beef and noodle casserole is the kind of meal that works for weeknights, leftovers, or feeding a hungry family.
How to Make Beef Noodle Casserole
Here are the ingredients you need to make this beef noodle casserole recipe, plus step by step instructions for how to make it.
Ingredients
- 1 small yellow onion, diced
- 1 tbsp minced garlic
- 1 lb lean ground beef
- 14./5 oz can diced tomatoes
- 15 oz can tomato sauce
- 1 tsp oregano
- ½ tsp pepper
- ¼ tsp salt
- 8 oz wide egg noodles, cooked
- 2 cups shredded cheddar jack cheese
- Fresh parsley, to garnish
Step by Step Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Dice the onion and add it to a skillet along with the minced garlic. Cook over medium heat, stirring occasionally, until softened, about 5 minutes.
3. While the onion and garlic are cooking, bring a pot of water to a boil and cook the egg noodles according to the package directions.
4. Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and mostly cooked through with no pink remaining.
5. Stir in the diced tomatoes, tomato sauce, oregano, salt, and pepper. Let everything simmer for a few minutes so the flavors come together.
6. Drain the cooked noodles well, then add them directly to the skillet. Gently toss until the noodles are fully coated with the sauce and beef mixture.
7. Transfer the mixture to the prepared casserole dish. Sprinkle the cheese evenly over the top and bake uncovered for about 20 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven, garnish with fresh parsley, and serve warm.
Every time I make this, it disappears faster than expected, which is always a good sign. It’s hearty enough to satisfy everyone, easy enough to make again, and comforting in that old-school, no-frills way. Serve it straight from the oven with a sprinkle of fresh parsley, and enjoy a dinner that feels like home without requiring extra time or energy.
More Easy Dinner Recipes
- Baked Bacon Mac and Cheese
- Slow Cooker Chicken and Gravy
- Beef Stroganoff Casserole
- Sloppy Joe Casserole with Biscuits
Beef Noodle Casserole
Ingredients
- 1 small yellow onion, diced
- 1 tbsp minced garlic
- 1 lb lean ground beef
- 14./5 oz can diced tomatoes
- 15 oz can tomato sauce
- 1 tsp oregano
- ½ tsp pepper
- ¼ tsp salt
- 8 oz wide egg noodles, cooked
- 2 cups shredded cheddar jack cheese
- Fresh parsley, to garnish
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- Dice the onion and add it to a skillet along with the minced garlic. Cook over medium heat, stirring occasionally, until softened, about 5 minutes.
- While the onion and garlic are cooking, bring a pot of water to a boil and cook the egg noodles according to the package directions.
- Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and mostly cooked through with no pink remaining.
- Stir in the diced tomatoes, tomato sauce, oregano, salt, and pepper. Let everything simmer for a few minutes so the flavors come together.
- Drain the cooked noodles well, then add them directly to the skillet. Gently toss until the noodles are fully coated with the sauce and beef mixture.
- Transfer the mixture to the prepared casserole dish. Sprinkle the cheese evenly over the top and bake uncovered for about 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh parsley, and serve warm.
