Ground Beef Casserole loaded with beef, cheese, and egg noodles is sure to be a family favorite.
Homestyle Ground Beef Casserole Recipe
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.
If you like cooking in a slow cooker, try this Crockpot Homestyle Ground Beef Casserole.
Reader Comment
Annie says “We love this recipe, even the Grandbabes! It has lasagna vibes, but is so much easier to make and I actually like it better. It’s not as heavy as lasagna. ⭐⭐⭐⭐⭐
Ingredient Notes
- Noodles– 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. If you prefer, you can use penne, elbow macaroni, or rotini.
- Cream Cheese– years and years ago cream cheese was sold in a 3-oz size. Because of that, many old recipes contain 3 ounces of cream cheese. Since that size is no longer available, you will need to cut 3 ounces from an 8-ounce block which is easy to do since the measurements are marked on the side of the wrapper just like butter.
- Tomatoes– I use a can of Rotel tomatoes and a can of diced tomatoes with basil, garlic, and oregano. Use “Hot” Rotel tomatoes to make the casserole spicy. If you use regular diced tomatoes, add 2 cloves of minced garlic when you cook the ground beef along with a little dried oregano and basil.
- Ground Beef– I use ground round because it is a little bit leaner, but you can use any ground beef or even ground turkey or Italian sausage.
How To Make
(More detailed instructions in recipe card below.)
- Make the Sauce. Brown and crumble the ground beef. Add the rotel tomatoes, diced tomatoes, tomato paste, salt, sugar, Italian seasoning, and pepper. Let simmer gently while you cook the pasta.
- Cook the pasta.
- Make the noodle layer. Mix sour cream, cream cheese, and green onions with the noodles.
- Assemble. Place noodle mixture in the bottom of a baking dish and top with sauce, and then the cheeses.
- Bake. Bake covered for 35 minutes and then uncovered for 5 minutes.
Variations and Substitutions
This recipe is easily customizable to suit you tastes and use what you have on hand. Here are some suggestions.
- You can use penne, rotini, elbow macaroni, or another pasta shape instead of the egg noodles.
- Add some crushed red pepper flakes to make it spicy.
- Use ground turkey or Italian sausage in place of ground round.
- Try replacing the sour cream with cottage cheese.
- Add mushrooms, bell pepper, and/or diced onion when cooking the ground round.
Love that cheese 🙂 🙂
How To Serve
Serve with a side salad with Creamy Italian Dressing and some crusty bread or cheesy garlic bread and this will easily last 2 meals for a family of four.
Storage and Freezing
Leftovers will keep for 4 days in an airtight container in the refrigerator. Reheat in microwave or oven.
It can also be assembled, frozen and defrosted overnight in the refrigerator. Then bake according to recipe directions.
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Ground Beef Casserole
Equipment
Ingredients
- 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
Instructions
- Place a large skillet over medium heat and add ground round. Cook, breaking up with a wooden spoon, until no longer pink.
- 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.
- Preheat oven to 350 degrees. Cook egg noodles according to package directions and drain well.
- In a medium bowl, stir together noodles, green onions, sour cream, and cream cheese.
- Spoon noodle mixture into a greased 13X9-inch baking dish. Top with beef mixture. Sprinkle with cheeses.
- Spray a piece of aluminum foil with cooking spray and place cooking spray side down on top of baking dish to cover.
- Bake for 35 minutes. Uncover and bake 5 more minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: adapted from Southern Living
Disclosure: This post contains affiliate links.
Can you use FAT FREE CREAM CHEESE??
My grandma used to make this all the time.
I followed your recipe, it is really delicious, but tasted like something was missing. I think your recipe could use some garlic, separate from what’s in the tomato can. Other than that, good recipe
I just made this for the first time, I followed the recipe exactly. My husband and I love it. It’s so delicious.. Easy to make. My sister shared this recipe and she’s making it tonight as well. Thank you for sharing your recipe..
I’m an Italian lady and I cook a lot. This looks terrific. I know it’s not “authentic “ Italian. But it looks soooo good. I would pass it off as an old family recipe. 😉 I can’t wait to give this a try.
Thank you.
Love this recipe! The only thing I did was layer like lasagna! It is so much better than lasagna.
Do we Cook the noodles prior to placing in oven or not? Never tried this recipe but sounds really good. I’ll alter the amount of onion just because I am not an onion fan…lol.
Yes, cook the noodles.
I made this today but misread the recipe and did not cook the egg noodles. Oops! I was going to actually bake and eat it tomorrow. Do you think if I pour some water in it that the egg noodles will cook in the oven?
I have a question. My daughter can not eat the egg noodles can I substitute the noodles for rice? If I can how much should I use.
Is it the egg or the gluten? Because there are egg-free egg noodles out there – I’ve used them before and can’t really taste a difference. If it’s the gluten, I don’t see why rice wouldn’t work. I haven’t tried the recipe yet but reading through it, I’d suggest mixing the meat mixture with the rice instead of on top, and then topping it with the cheeses.
Everyone loved this! I upped the pepper to 1/2 tsp. & used vegetable cream cheese–it comes in a 8oz. tub–I just eyeballed 3oz. & scooped it out (it’s softer than regular cream cheese). It didn’t say, but, I did not drain the Rotel–it didn’t turn out dry at all. There is NO WAY this makes too much–one could eat it (hot or cold) for breakfast, lunch, & dinner & not get sick of it!! Definitely a keeper!
You were right not to drain the Rotel. All the juices are needed so as not to dry out the recipe. I will have to look for the Vegetable cream-cheese you mentioned as I have chronic back pain and find that having to mix it in even when soft is causes me pain. Thank you for the suggestion.
Greetings. This looks great but my oven is DOA. A sad and long story! I have a countertop electric/induction cooktop and a crockpot. Has anyone made this stovetop or crockpot and if so, any suggestions?
Is there a recipe for the crock pot? Please!!!
I’ve made this a few times and I absolutely love it. (I have a pan in the oven right now) My boyfriend is kinda picky when it comes to food, especially when I’m cooking it bc I’m not a cook, lol But he loves this dish and ALWAYS asks for seconds! Great recipe! Thank you!
I’m making this right now. It’s in for the last 5 min. Can’t wait to taste.
All I can say is YUMM! I followed the recipe exact! Plate it and give it a minute…I died and went to heaven!
OH MY! I was looking for an easy recipe to take dinner to a friend whose husband is an invalid.
This sounds divine. Went to grocery, bought ingredients and ready to make. I can’t wait to deliver it to her along with a loaf of crusty bread.
Thank you for publishing this recipe.
Evelyn