Name: Beef and Noodle Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz egg noodles; 1 tbsp olive oil; 1 tbsp butter; 1 lb lean ground beef; 1 onion, finely diced; 1 bell pepper, finely diced; 2 tsp minced garlic; Salt and black pepper to taste; 1 tsp Italian seasoning; ½ tbsp Worcestershire sauce; ½ tbsp soy sauce; 1 (14.5 oz) can roasted garlic and onion tomatoes (undrained); 1 can cream of mushroom soup; 1 cup shredded mozzarella cheese; 1 cup shredded cheddar cheese; ¼ cup chopped fresh parsley

I love this Beef and Noodle Casserole because it’s a warm, comforting meal that comes together easily on busy nights. Tender egg noodles, savory ground beef, and melty cheese all bake together to create a dish that feels like a big, cozy hug on a plate.

Why You’ll Love This Recipe

I appreciate how this casserole balances rich flavors and simple ingredients. It’s versatile, filling, and perfect for feeding a family or prepping meals ahead of time. Plus, it uses pantry staples and comes together quickly without complicated steps—making it a go-to when I want something hearty and satisfying without fuss.

Ingredients

12 oz egg noodles
1 tbsp olive oil
1 tbsp butter
1 lb lean ground beef
1 onion, finely diced
1 bell pepper, finely diced
2 tsp minced garlic
Salt and black pepper to taste
1 tsp Italian seasoning
½ tbsp Worcestershire sauce
½ tbsp soy sauce
1 (14.5 oz) can roasted garlic and onion tomatoes (undrained)
1 can cream of mushroom soup
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
¼ cup chopped fresh parsley

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).
Cook the egg noodles according to package directions until al dente, about 5 minutes. Drain and set aside.
In a large skillet, heat olive oil and butter over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
Add diced onion, bell pepper, and minced garlic to the skillet. Cook until vegetables are tender, about 4 minutes.
Stir in Italian seasoning, Worcestershire sauce, soy sauce, undrained tomatoes, and cream of mushroom soup. Season with salt and pepper to taste. Simmer for a few minutes to combine flavors.
In a large mixing bowl, combine the cooked noodles and beef mixture. Stir in half of the shredded mozzarella and cheddar cheeses.
Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining cheeses.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.

Servings and Timing

This recipe serves about 6 people. It takes roughly 10 minutes to prep, 20 minutes to cook the noodles and beef mixture, and 20 minutes to bake, totaling about 50 minutes from start to finish.

Variations

For a make-ahead meal, I like assembling the casserole, covering it tightly, and refrigerating it until I’m ready to bake.
To make it vegetarian, swapping ground beef for black beans works great and adds protein.
I sometimes use all cheddar cheese for a sharper, tangier flavor instead of mixing mozzarella and cheddar.
If I don’t have roasted garlic and onion tomatoes, I use plain diced tomatoes and add a little extra Italian seasoning to keep the flavor robust.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. To reheat, I cover the casserole with foil and warm it in a 350°F oven for about 15-20 minutes, or until heated through. You can also microwave individual portions, but baking helps maintain the creamy texture best.

FAQs

Can I use a different type of noodle?

I have used rotini or penne instead of egg noodles, and it works just as well. Just cook them according to package instructions until al dente.

Can I freeze this casserole?

Yes, this casserole freezes nicely. I usually assemble it but don’t bake it, then wrap it tightly and freeze for up to 3 months. When ready, I thaw it overnight in the fridge and bake as directed.

What can I substitute for cream of mushroom soup?

If I don’t have cream of mushroom soup, I use cream of chicken soup or make a quick homemade cream sauce with butter, flour, and milk.

How can I make this casserole spicier?

Adding a pinch of crushed red pepper flakes when cooking the beef or stirring in a bit of hot sauce into the beef mixture gives it a nice kick.

Is this recipe gluten-free?

To make it gluten-free, I swap the egg noodles for a gluten-free pasta and use gluten-free cream of mushroom soup.

Conclusion

I find this Beef and Noodle Casserole is the perfect mix of comfort and convenience. It’s hearty, cheesy, and packed with flavor, making it a dependable family favorite. Whether I’m cooking for a crowd or meal prepping for the week, this casserole never disappoints and always hits the spot.