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
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.
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