Beef Noodle Casserole

5 from 1 vote

This beef noodle casserole brings cheesy comfort with ground beef, egg noodles, and a creamy tomato sauce. It’s quick, hearty, and perfect for busy weeknights.

Prep Time5

Cook Time30

Total Time35

Course: Beef, Dinner Casserole, Main Course

Cuisine: American

Servings:

Calories: 457kcal

Author: Shauna

Ingredients

12 ounces egg noodles
1 tablespoon olive oil
1 tablespoon butter
1 pound ground beef
1 onion finely diced
1 bell pepper finely diced
2 teaspoons garlic minced
salt and pepper to taste
1 teaspoon Italian seasoning
½ tablespoon Worcestershire sauce
½ tablespoon soy sauce
14.5 ounces roasted garlic and onion tomatoes not drained
1 can cream of mushroom soup
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
¼ cup parsley chopped

Instructions

Preheat oven to 350°F.
Cook the egg noodles according to the package directions for al dente, about 5 minutes.
While noodles are cooking, in a large skillet over medium-high heat, add the olive oil and butter and cook ground beef for 4 to 5 minutes until it is no longer pink, breaking up meat with a potato masher. Drain any excess grease.
Add the onion, garlic, and diced pepper to the meat in the skillet and cook an additional 5 minutes until the green peppers are tender and the onions are translucent. Remove from the heat.
Stir in the salt, pepper, Italian seasoning, Worcestershire sauce, soy sauce, garlic and onion tomatoes, and cream of mushroom soup.
Drain the egg noodles and stir them into the meat mixture.
Stir in 1 cup of shredded mozzarella.
Spray a 9×13 pan with cooking spray. Place the beef noodle mixture into the dish.
Top the meat mixture with the cheddar cheese.
Bake for 10 to 15 minutes or until the cheese has melted.
Top with chopped parsley and serve.

Notes

You can assemble this ahead of time and leave covered in the fridge until you’re ready to bake.
Ground beef can be cooked ahead of time and stored in the fridge for up to three days or in the freezer for up to three months.

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