Homestyle Ground Beef Casserole

Ground Beef Casserole loaded with beef, cheese, and egg noodles is sure to be a family favorite.

Ground Beef Casserole


I can never get enough of cooking or eating casseroles. They’re easy to make, filling, and just have a way of comforting the soul.


Sour cream, cream cheese, cheddar cheese, Parmesan cheese, and mozzarella cheese (yes there’s really that much cheese) make this casserole sinfully rich and gooey. Served with a side salad and some crusty bread, this will easily last 2 meals for a family of four.

It can also be assembled, frozen and defrosted overnight in the refrigerator. Then bake according to recipe directions.

Ground Beef Casserole

I don’t know what it is about egg noodles, but I absolutely love them. Their flavor and shape is a nice change up from pasta. I’m still Jenny Craiging it this week (down 3 pounds and halfway to my goal in 1 week!) so no foods like Ground Beef Casserole for me this week.

However I could use the comfort of a delicious casserole today because in exactly 1 week my son will be having major surgery in Indianapolis to remove his retroperitoneal lymph nodes. He recently completed chemotherapy for testicular cancer and his tumor markers have come down to the normal range, but he needs to have some lymph nodes removed. Something called RPLND surgery. A doctor named Richard Foster at Indiana University is widely considered the best surgeon in the world for doing this type of surgery and he will be my son’s surgeon.

If anyone lives in the Indianapolis area we would love to hear some restaurant suggestions especially places that are good for take out and are near the IU Medical Complex since we will be there 8 days. We’ve been to Bru Burger and boy do they ever have fantastic burgers 🙂

Ground Beef Casserole

Love that cheese 🙂 🙂

Ground Beef Casserole

Watch the short video below to see how easy this recipe is!

4.64 from 11 votes
Ground Beef Casserole
Ground Beef Casserole
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
A hearty Italian-style casserole of ground beef, egg noodles, and gobs of cheese.
Course: Casserole
Cuisine: American
Servings: 6
Calories: 501 kcal
Author: Christin Mahrlig
  • 1 pound ground round
  • 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1 (10-ounce) can Rotel tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 3 cups uncooked medium egg noodles
  • 5 green onions, chopped
  • 1 (8-ounce) container sour cream
  • 1 (3-ounce) package cream cheese, softened
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese
  1. Place a large skillet over medium heat and add ground round. Cook, breaking up with a wooden spoon, until no longer pink.
  2. Add both cans of tomatoes, tomato paste, salt, sugar, Italian seasoning, and pepper. Stir to mix and let simmer over low heat while you get the rest of the ingredients ready.

  3. Preheat oven to 350 degrees. Cook egg noodles according to package directions and drain well.
  4. In a medium bowl, stir together noodles, green onions, sour cream, and cream cheese.
  5. Spoon noodle mixture into a greased 13X9-inch baking dish. Top with beef mixture. Sprinkle with cheeses.
  6. Spray a piece of aluminum foil with cooking spray and place cooking spray side down on top of baking dish to cover.
  7. Bake for 35 minutes. Uncover and bake 5 more minutes.
Nutrition Facts
Ground Beef Casserole
Amount Per Serving
Calories 501
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Source: adapted from Southern Living

Homestyle Ground Beef Casserole

Disclosure: This post contains affiliate links.

66 thoughts on “Homestyle Ground Beef Casserole

  1. This looks delicious—I am a big fan of cheese and ground beef–well everything in this recipe except the green onions, which I will leave out.
    I have one question, I noticed in the video, you poured the gb mixture over the noodles–does the ground beef mixture cook down between the noodles?

  2. I am making this tonight for my three boys. I hope that your son is okay – I am truly so sorry that you are going through this. I can’t imagine how difficult it has been for you. My thoughts are with you and your family.

  3. Just made tonight and I did just a bit different recipe. I used tomato sauce and added heavy cream so it wouldn’t be dry. I added ground sausage as well. I know I got off the path, but I’m a southerner. Lol Other than that great recipe!!!

  4. Made it as directed and Loved it!! I’ve had to make it several times by request. I get excited when I find a new hamburger casserole recipe. Thanks so much!

  5. I made the recipe exactly as directed and while it had a lot of flavor I thought it was a little dry. Next time I make this I’m not going to use Rotel. Instead I’m going to replace it with a can of whole stewed tomatoes. Also, add 1/4 cup of beef broth to the tomato/meat mixture while it simmers, and 1/2 cup of heavy cream to the noodle mixture. I think that when I brown the meat I’m going to julienne 1/4 cup onion, 2 cloves of garlic, 1 tsp ground cumin, kosher salt, and pepper.

    Great base for a very dynamic dish! You can really be creative with this one, thanks for the original post. And I definitely recommend making it AS IS the first time. You might love it!

    1. I only had rigatoni pasta, and it was dry. So adding more broth works? I’m going to try it again with your recommendations.

  6. I am not sure of the sour cream. Has anyone tried substituting ricotta cheese? It looks really good and will try this recipe. Thanks

  7. Really liked this. I did 1/2 a can of rotel plus a 1/2 of reg diced tomatoes….then the italian style tomatoes. It was a tiny bit too tomato-ey to me, but otherwise very good. I will throw the tomatoes in the blender next time…don’t like the chunks 🙁 Don’t skimp on the sour cream/cream cheese…it really balances it out! I may do a little less of tomatoes next time. Great comfort food!

  8. We live in north central Indy and can recommend several restaurants:
    1. Low cost but very good
    Blaze Pizza on N. Michigan Road (Also other locations in the city.) Made to order; many toppings included for the same price: $8.45 for a medium size pizza cooked in about 5 minutes.
    Jason’s Deli (multiple locations) has the best corned beef sandwich in the city; Forget Shapiros’ which has all the publicity and HIGH prices
    Puccini’s (multiple locations) Their lasagna has minimal pasta and maximum goodies. Also check out their pizza and other entrees.
    King Gyros on S. Madison Ave. Not fancy, but the best gyros around!
    Bazbeaux Pizza (downtown and more) Good salads and pizza
    2. Medium priced – very good
    Hollyhock Hill (North) – known for their fried chicken family style dinners.
    3. Splurge
    Oakley’s Bistro (North) Known for inventive foods
    St. Elmo’s is the famous one downtown.
    Downtown, especially Mass. Ave, has lots of restaurants that have had good reviews.
    Use TripAdvisor to look up other choices.
    We have a wide variety of ethnic food restaurants. ENJOY!
    Hope your son does well!

  9. I am a vegetarian and this looks amazing! I am going to use Beyond Meat Fumbles (plant based) and try it tonight. Thank you for the recipe.

  10. This was very good, something I shouldn’t have made due to high cholesterol, but I’m a beef & cheese addict. Only complaints are I had to guess on a few things, such as the green onions, some recipes state to use both the white & greens parts, I used both. No mention of draining the grease from the ground beef, I did drain it. First time I used Rotel tomatoes, several different kinds out there and I was surprised to find a lot of liquid in the can (like canned corn), I dumped the liquid out but wasn’t sure if I was suppose to. Lastly no mention of what kind of cheddar cheese to use, I choose sharp. I did a lot of guessing, most of it was common sense & I got lucky. Thank you for the wonderful recipe.

  11. This was a big hit for my family! I used just one can of tomato sauce and one tomato paste, I added some v8, I used onion powder instead of the green onions. I omitted the rotel and diced tomatoes, also no green onions. (Picky eaters at my house do not like chunks). It was super delicious!!

    1. Thank you for posting. I was wondering how it would taste with the tomato sauce instead of diced, and onion powder instead of pieces. I have picky eaters as well!

  12. Tried this recipe for the first time tonight. Absolutely delicious! My husband just filled TWO containers for his lunch tomorrow and he doesn’t care for tomatoes. I love that I had all ingredients on hand. Fast and easy to throw together. Will definitely make again!

  13. I haven’t tried the recipe yet, but am definitely going to. I love Italian food. Question about the egg noodles, you first cook them according to package directions, then you bake them 35 mins. in the casserole. Won’t the noodles be over cooked?

  14. I thought this was very tasty. The only thing I changed was I used elbows instead of egg noodles because that was all I had. BUT my cream cheese/sour cream curdled. Has anyone else had this happen? Other than that, it was very good. I am eating leftovers while I type. 🙂

  15. Made this last night and let me just say OMG!
    Delicious! Pretty much what Donna said in the comments. My boyfriend doesn’t like cream cheese or sc…but he ate it and LOVED IT! Thanks, and didn’t change anything.

  16. Hi, I just want to inquire about the measurement of cheese in the recipe, you say one cup in bracket 4 ounces, well don’t get me wrong but 4 Oz is half a cup, what is right?

    1. Sorry for the confusion. If you buy a package of shredded cheese, on the package it says an 8 ounce bag has 2 cups of cheese. Therefore, when I buy an 8-ounce block of cheese, I assume that it makes 2 cups of shredded cheese. So half the block would be 1 cup.
      This article helps you make conversions between different forms of cheddar cheese –

      1. Cheese isn’t a liquid. It takes less to actually fill 1 cup. Don’t take our word for it. Grate 8 ounces and try to fit it in 1 cup. 😉

  17. Not about the recipe, but my mouth dropped open as I read about your son/University of Indianapolis/Dr. Foster. My son was diagnosed with testicular cancer when he was a senior in high school and had emergency surgery the following day. At this point his urologist called us a few days after the surgery and told us if it were HIS son, U of I and Dr. Foster. We were there within 2 weeks. I hope that your son has done as well a mine. God Bless!!!

    1. Thanks for sharing your story Janie! So glad your son is doing well. My son is feeling great and he’s been over 6 months with normal tumor markers. You are lucky your son’s doctor told you about Dr. Foster. I had to do hours and hours of research to determine that Indiana was where we needed to go to see Dr. Einhorn and Dr. Foster. They are both such amazing doctors and really helped give us peace of mind during the whole process.

  18. I saw this recipe while browsing your site at lunchtime and realized I had all the ingredients already. I told my hubby that tonight’s dinner would be a “surprise” and he was not happy. He likes to know what to expect when it comes to his food but I knew that if I told him there was sour cream and cream cheese in it, he wouldn’t try it. Well, I took my time prepping and made sure he was good and hungry before serving dinner. He LOVED it. Didn’t ask any questions – just wanted to be sure there was some left for lunch tomorrow. It is very filling, so we both just ate a section and we’ll enjoy it again tomorrow. Thanks for sharing a tasty recipe. It’s a nice change from our usual ground beef recipes. BTW, I didn’t change a thing in the recipe!

  19. Hope things go well for your son. It’s a tough thing to go through, but THINGS WILL WORK OUT!?! My husband was diagnosed with testicular cancer in Feb. 1983. We had a 3 year old daughter and 8 month old son. My husband is a Pharmacist with an advanced degree, he’d finally finished school, had a great job in Nuclear Pharmacy, and we’d bought our first home. Initially, they thought they had gotten all the cancer- his retroperitoneal node dissection was negative. However, when his tumor markers started going back up, we knew we were going to have to do chemotherapy. It was a rough year- he was in and out of the hospital for chemotherapy and had several complications. Thank goodness for family- my parents, his brother, people at our church all were wonderful… It’s now been 32 years and he’s a survivor! We’ve have a wonderful LIFE!?! He went on to start Young People Cancer Support Groups at St. Jude and the Medical College of Ga. We have been active with the American Cancer Society and as an RN I worked with Hospice for 14 years. We even went on to have two more children.. You’ll be in our thoughts and prayers…”When the going gets Tough, the Tough Get Going” Gather your family, friends, and God close…

    1. Thank you for sharing your story Ann! I have found the cancer community to be such a source of strength and inspiration. My son finished 4 cycles of chemo and had a retroperitoneal node dissection in early March. His tumor markers have been normal since then! 🙂 🙂 🙂
      His mental strength and positive attitude through the whole thing has been nothing short of amazing.

  20. This casserole looks incredible Christin – love how hearty and comforting everything sounds. Hope everything goes well with your son’s surgery Christin, I will be keeping you all in my thoughts and prayers.

  21. I’m with you on casseroles, Christin — they’re the best — especially when filled meat and cheese! I wish your son the best for his surgery and I will keep you and your family in my thoughts and prayers!!

  22. My thoughts and prayers go out to your son. (I know it is worrying and that is exactly what us moms do– we worry. ) wishing him a quick recovery.

    This pasta bake is going to be a big hit with my always hungry teenage boys. Love the recipe. Take Care, BAM

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