Beef and Noodle Casserole

You'll love this hearty comfort recipe filled with seasoned ground beef, tender noodles and coated in a cheesy, rich tomato sauce.

Course Beef

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 475kcal

8 ounces egg noodles uncooked
1 teaspoon olive oil
1 pound lean ground beef
1 onion finely chopped
1 teaspoon Italian seasoning
¼ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
8 ounces canned tomato sauce
15 ounces can Italian style diced tomatoes do not drain
2 ½ cups cheddar cheese shredded and divided, can substitute shredded mozzarella cheese if you'd prefer.
cooking spray

Preheat oven to 400 degrees. Spray casserole dish with nonstick cooking spray, set aside.
Bring a pot of salted water to a boil and cook egg noodles to aldente (cook one minutes less than package directions indicate). Drain well.
Place the empty pot the noodles were cooked in back on the stove over medium-high heat. (No need to dirty two pots!) Add the olive oil.
Add the ground beef to the large skillet over medium heat. Cook for 4-5 minutes, breaking up the meat with a spatula. Remove excess grease if desirerd.
Next add the onion and seasoning to the pan - salt, pepper, garlic powder and Italian seasoning. Cook for an additional 3-5 minutes, until onion has softened and beef is completely cooked.
Now add the tomato sauce, canned tomatoes and Italian seasoning to the beef mixture and stir to combine.
Mix the noodles into the pan with the beef and creamy sauce, toss to combine. Add 2 cups of cheddar cheese to the meat and noodle mixture, mix again.
Pour the meat sauce mixture into a 9"x13" baking pan that's been coated in cooking spray. Top with the remaining cup cheddar cheese.
Bake the ground beef and egg noodle casserole for 10-15 minutes or until cheese is melted, enjoy!

Variations

Add 2 cups of frozen corn or a package of frozen peas and carrots when you're mixing all of the ingredients together - then you won't even need to cook a veggie to go with this yummy beef and noodle casserole!
A can of drained kidney beans and diced green pepper will stretch this meal out a little further and be a delicious addition to the cheesy beef noodle bake!
Lighten it up by sub'ing ground turkey or chicken in place of beef.
Toss in a packet of taco seasoning when you're browning the beef for a whole new flavor! Use a Mexican cheese blend and wa-la - great casserole dish!
A diced red or green bell pepper will add some tasty vegetables and crunch to the recipe!

Storage

Store leftovers refrigerated for up to three days.
This casserole freezes well. Cover with aluminum foil and freeze up to three months. Thaw frozen casserole in refrigerator overnight. Reheat until hot and bubbly.