Ground Beef Casserole loaded with beef, cheese, and egg noodles is sure to be a family favorite.
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.
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 🙂
Love that cheese 🙂 🙂
Watch the short video below to see how easy this recipe is!
Ground Beef Casserole
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.
Nutrition
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Recipe Source: adapted from Southern Living
Disclosure: This post contains affiliate links.
Wonderful casserole!
Please let me know how you measured your noodles. On many recipes ounces will vary, with some considering 8 oz a cup and others consider 6 oz a cup. I purchased a 16 oz pkg of medium egg noodles and measured 3 dry cups of egg noodles. which is about 1/2 of the package which would indicate 8 oz of the package. It did not appear to be enough noodles. Please advise.
I used a measuring cup and 3 worked perfectly!
Same here, 3 plastic measuring cups
I used 3 over full measuring cups and it was perfect!
Very good made way to much but was amazing
Can you make it in the crock pot?
This looks amazing! Thank you so much for posting! 🙂
Can someone confirm the cream cheese amount? The recipe states 3-ounce, but all I’ve ever seen are 8-ounce packages.
Check at a different store, I’ve seen 3 oz. packages all the time, or use a part of an 8 oz. pkg.
They have 8oz packages with oz marking on the side
I used 6oz off a 8oz pack. Could have used the entire 8oz and would have been fine.
I used the entire pkg of 8. 0z of cream cheese and it turned out great @!!!
With regards to precooking the egg noodles: won’t they turn into mush by the time it comes out of the oven? I like my egg noodles al dente. Any suggestions?
Thank you. Looks delicious.
I always buy the Klusi noodles (Meijer brand) and they work very well. Cook al dente. Regular noodles don’t turn out as well.
Whenever I’m using pasta in a casserole, I always boil the water, then when it is boiling, I take if off the heat and throw the noodles in the hot water and let it sit while I’m getting the other stuff ready. I let it sit for maybe 8 minutes. The noodles don’t cook all the way and finish in the dish. It works pretty well for this situation.
I usually cook the half amount of time so when they have to bake, they turn out perfect !!!!
I wasn’t very impressed with this dish. I expected the meat/sauce mixture to mix into the noddles better. Such a bummer because the comments were all positive. My kids liked it though and they don’t like tomatoes or sour cream. Not a total failure.
*Kluski
You could just mix them together before baking, shouldn’t hurt anything.
This was so delicious, I made it my way because I doubled the recipe. I cooked onions with the ground beef. After adding cream cheese and sour cream, seasoned my noodles with a little salt and garlic powder. I didn’t use green onions. instead of Italian seasoning I used house seasoning( pepper, garlic powder, season salt). My family loved it.
I made this dish and my husband and I loved it!
I made servings in individual casserole dishes. I’ll be making it again, possibly for guests. Great presentation, rich with the cream cheese and delicious!
😊😊😊😊😊
Cool recipe. But I tweaked it a lot instead of egg noodles I used rotini pasta. One can of diced tomatoes with green chilies and a half a can of hunts garlic and herb sauce. Didn’t have green onion so I used parsley. Seasoned pasta mixture and meat mixture gives it more flavor. Used Monterey Jack, mild cheddar, sharp Cheddar and a Mexican blend cheese on top came out really good.
If made with Ricotta cheese substituted for the cream cheese what a count would you use.
Such a busy couple of weeks, didn’t want to spend a whole lot of money and had some ground beef and canned veggies I needed to use. After looking through some recipes, I settled on this one & Wow! As is, the recipe sounded good. I made this but added 1/2 cup green beans (drained) , 1/2 cup corn (drained) along with some chili peppers to give it a little kick and they ate it up. The best part, I already had all the ingredients at home. Will make this on the weekend too as I have some extra beef left. Thanxs 😊😊👍🏻👍🏻
That was good dish. It is the type of dish you want when you don’t feel like cooking
I use a drained 14oz can of petite diced tomatoes and a can of manwich in my meat mix with a little tony chacheries seasoning. I cook the cauliflower and drain the water. I add the sour cream and cream cheese in the pot so it melts. I then lay the cauliflower mix down then a layer of mozzarella slices then the meat mix and topped with a fiesta cheese blend from walmart.
A few folks inquired about freezing options, but I saw no answers. How would I go about freezing?
I saw the exact same recipe elsewhere and it said;
To Make Ahead: Label and Freeze assembled, unbaked casserole up to 1 month. Thaw in fridge overnight. Let stand 30 minutes; then bake as directed.
We are starting our church group back up to have some casseroles in the freezer for emergency needs of individuals or families. My question is whether or not you would recommend this for freezing and if so what adjustments to directions would you suggest? We are thinking making some smaller sizes and some larger family sizes, freeze in the aluminum pans, cover with plastic wrap, then aluminum to keep sealed.
Yes I’m diabetic and would like to make this but need to know carb count
Wish I knew the remaining nutritional values. Carbs? And what is a serving size considered?
can wait to try it im having it tonight I added garlic to it and basil and oregano I looks delicious I love how much cheese is on it yummy
I made this tonight; it was great. I didn’t have a few ingredients so I substituted yogurt for the ricotta cheese, Fajita veggies (onions, green peppers, and red peppers) for the green onions, and only used cheddar and mozzarella cheese. My family of 4 had 2 servings already and the pan is almost gone… This was great! This will definitely be in rotation every other month.
I don’t see that the recipe called for ricotta cheese. Am I missing something?
NO..IT DOESN’T CALL FOR IT
I think she meant for the cream cheese.
Excellent dish. I upped the ground beef to 1.5 lbs. and added 3 cloves crushed garlic. Last time I made it, I used 1 lb. ground beef and 1/2 lb. sweet Italian sausage and the garlic. My family can’t decide which way they like it best. Either way, it has become a family favorite. Thanks so much.
OUTSTANDING!!! It is very easy to make. I upped the ground beef to 1 1/2 pounds. It was a hit and I WILL be making this casserole again.
I’m making this dish right now