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.
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
Excellent recipe did go heavy on the cheese and added wine to the meat sauce.
I love this recipe! I make it for my family all the time💕👌Excelente!!!
I’m making this right now it’s literally in my oven as I am writing this. Can’t wait to try it! I’ll let you know how I like it.
Really Mrs. King, must you be so nasty? I was taught if you had nothing nice to say then say nothing at all.
This dish was okay, easy, but not much to rave about from my standards. I don’t like a lot of pasta, and the pasta overpowered this dish. I used 1 bag (16oz) of egg noodles a serving size of 1 and a 1/2 cup. I recommend using half of the egg noodles from the 16oz bag. Cook them al dente if you prefer a firmer texture for pasta. As recommended by my entire family, double the sauce mixture and add 3-4 chopped, cubed squash and zucchini with 1/2 vidalia onion chopped and chopped portobello mushrooms and fresh parsley according to taste. I also added a 1/2 lb more meat, (ground turkey) to the casserole. Lastly, double the cheese amount for the recipe.
You can also bake this dish without meat, the vegetables provide the texture in the absence of meat.
What a dick comment. Seriously, if you’re going to alter the entire recipe and disagree with everything this person did, then just write your own and share it. You could have said, “I made this but altered it to my liking. I’ll be posting a recipe too.” BTW, I just made this and thank you to the original recipe. Turned out great!
Umm… if you had measured the pasta correctly you wouldn’t need to make so many alterations to the dish. I have a 12 oz bag of egg noodles. By your math 12 oz = 1.5 cups. But when measured it’s about 9 cups… for future reference, the oz is for liquids. That’s why they’re called fluid ounces. Try remaking the dish with correct measurements. 👍🏼
So true…what a pretentious comment…” From my standards” rubbed me the wrong way too…i made it tonight and i cook A LOT of meals that are complicated..i just wanted and easy casserole and my family loved it. Koodos to the creator.
WTF….Just make the recipe as written or make it the way you make it, call it your own and name it something different. In comments I’d like to hear how the original recipe turned out……
Agreed. She changed almost everything
Wow. Ever hear of manners or maybe a little tact??
Just put it in the oven! Of course as any normal cook, tasted everything along the way! Easy, not much clean up! Gonna have Cesar salad and garlic bread for sides! Can’t wait for the buzzer!
That would be a different recipe !
Probably was the problem it said 3 cups uncooked noodles. The serving size is usually when cooked.
Is there a reason why the noodles and the hamburger mixture doesn’t get mixed before going in the oven? Just curious. Seems like the noodles would dry out under there?
After learning that your son is being treated, I have added you to my prayer list. A professional colleague and friend in college fought that battle. Stay strong, stay safe.
Is it really just 3oz. Of cream cheese
Hands down awesome dish! She was right, it’s now a family favorite! We call it Texas Lasagna! Found this recipe last year, I make almost once a week since. The only thing I change is the Italian seasonings, I omit that and the sugar and that’s it. And usually the parmesan cheese, I just do mozzarella and cheddar. Great dish!
This is such a yummy casserole!
I make it just as directed except tonight I didn’t have the diced tomatoes so I just threw in Italian stewed tomatoes and it was delicious.
Thank you for all of your fabulous recipes!
Great
Awesome!!!
SCREAMS for a bottle of “Chianti”!!!