Cheesy Ground Beef Egg Noodle Casserole

Hearty layers of beefy tomato sauce, creamy noodles, and bubbling cheddar meet in this Cheesy Ground Beef Egg Noodle Casserole—weeknight-simple, deeply nostalgic, and crowd-pleasing.

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Some dinners smell like home the second they hit the oven. This one delivers those classic, worked-hard-all-day aromas with minimal fuss: savory beef and onions simmered in tomato, egg noodles tossed in a tangy sour-cream–cottage-cheese blend, and a generous snowfall of cheddar that melts into golden bliss. It’s budget-friendly, feeds a table, and packs beautifully for leftovers.

What You Need to Make This Cheesy Ground Beef Egg Noodle Casserole

• Ground beef — Savory base that browns into flavorful crumbles and seasons the whole pan.
• Onion & garlic — Aromatics that bring sweetness and warmth to the sauce.
• Tomato sauce + diced tomatoes — Silky body plus juicy tang for classic red-sauce comfort.
• Italian seasoning, salt & pepper — Balanced, familiar seasoning that keeps flavors bright.
• Egg noodles — Tender, ruffly strands that cradle the creamy layer and soak up sauce.
• Sour cream & cottage cheese — Tangy, plush duo that turns noodles luscious without heaviness.
• Cheddar cheese — A melty cap (and some folded inside) for stretch, richness, and browned edges.

Step-by-Step Cheesy Ground Beef Egg Noodle Casserole

STEP 1: Heat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil for the noodles.

STEP 2: Cook egg noodles until just shy of al dente, then drain and set aside. Their final tenderness will arrive in the oven.

STEP 3: In a wide skillet over medium heat, brown ground beef with diced onion until the beef is deeply colored and the onion softens. Spoon off excess fat for a cleaner sauce.

STEP 4: Stir in minced garlic, seasoning, tomato sauce, and drained diced tomatoes. Simmer 5–7 minutes to marry flavors and thicken slightly into a spoon-coating meat sauce.

STEP 5: In a bowl, mix sour cream with cottage cheese until creamy. Fold in the cooked noodles so every ribbon is lightly coated and the texture turns glossy and plush.

STEP 6: Layer the casserole: spread half the creamy noodles into the dish, spoon on half the meat sauce, and scatter a handful of cheddar. Repeat the layers, finishing with the remaining cheddar for full coverage.

STEP 7: Bake uncovered 25–30 minutes until the cheese is melted, bubbling, and lightly golden at the edges. Rest 5 minutes for tidy slices, then serve generous squares while hot.

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Perfect Pairings

• Simple green salad with lemon vinaigrette cuts through the richness and resets the palate between bites.
• Garlic-butter broccoli adds snap and a gentle bitterness that loves tomato and cheddar.
• Crusty bread makes fast friends with any saucy corners left in the pan.

Recipe Tips

• Layer smart: A little cheese in the middle plus a full top layer gives both creamy pockets and a golden cap.
• Season in stages: Salt the noodle water and taste the sauce; balanced layers make the casserole sing.
• Rest to set: A brief rest tightens layers for clean scoops without sacrificing silkiness.

Choosing the right ground beef for tender bites

An 80–85% lean grind renders just enough fat to brown deeply and leave savory fond without greasiness. The drippings amplify onion sweetness and help the tomato base taste slow-simmered. Leaner grinds can work, though a teaspoon of olive oil in the pan restores sizzle and avoids dry, crumbly texture.

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Balancing the creamy noodle layer

The sour-cream–cottage-cheese blend lends tang and body that keeps noodles from drying during the bake. Equal parts create a plush coat that stays light; additional sour cream leans tangier, while more cottage cheese leans silkier. Fine curd or a quick whisk smooths the mixture so it clings evenly to every strand.

Managing moisture for well-set layers

Drained diced tomatoes prevent watery pockets, and a brief sauce simmer evaporates excess liquid for stackable layers. Noodles cooked just short of al dente finish in the oven, absorbing flavorful juices instead of releasing starchy water, which keeps slices cohesive and the top nicely browned.

Melting cheese that stretches without oiling

Freshly grated cheddar melts cleaner than pre-shredded options, which often contain anti-caking starches. A medium-sharp cheddar brings bold flavor and reliable stretch; blending a little low-moisture mozzarella adds pull without extra oil. Even coverage across the top promotes bubbly, golden patches rather than greasy pools.

Scaling the casserole for crowds

Doubling in two pans preserves texture by avoiding an overly deep bake. Standard 9×13 dishes ensure even heating and quick set time. Covered transport stays tidy; a 10–15 minute rewarm at 325°F revives the cheese cap for serving. Leftovers portion neatly into lidded containers for lunches.

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What to Serve with Cheesy Ground Beef Egg Noodle Casserole

• Vinegary cucumber salad: Crisp, cool slices with dill or red onion brighten the plate.
• Roasted carrots: Sweet, caramelized edges echo the casserole’s cozy profile without heaviness.
• Sautéed spinach with garlic: Quick, silky greens bring color and balance.

Storage & Reheating

Cover leftovers and refrigerate for up to 4 days. Reheat, covered, at 325°F (165°C) until hot and bubbly, then uncover briefly to refresh the cheese. Individual portions warm well in a skillet over low heat with a splash of water to loosen the sauce. For freezer meals, wrap tightly and freeze up to 2 months; thaw overnight and reheat gently, adding a sprinkle of fresh cheddar to revive the top.

Cheesy Ground Beef Egg Noodle Casserole

Rich in flavor and layered with nostalgia, this classic noodle casserole blends creamy textures with savory beef and tomato undertones. Often praised for its simplicity and affordability, it’s a reliable crowd-pleaser ideal for family dinners or meal prepping for the week ahead.

Print Pin Rate

Course: Main Course

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Ingredients

• 2 cups finely shredded cheddar cheese separated into two portions
• ½ cup cultured sour cream
• 1 teaspoon dried Italian herb blend
• ½ teaspoon freshly ground black pepper
• 1 pound lean ground beef
• 1 small onion finely chopped
• 8 ounces of wide egg noodles
• 1 teaspoon table salt
• 2 cloves fresh garlic minced
• ½ cup small curd cottage cheese
• 1 can 15 ounces of tomato sauce
• 1 can 14.5 ounces of diced tomatoes, liquid drained

Instructions

• Preheat the oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with non-stick spray or a touch of oil.
• Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook until al dente, following the instructions on the packaging. Drain thoroughly and set aside.
• In a large skillet over medium heat, sauté the ground beef and chopped onion together until the meat is no longer pink and the onion is translucent. Carefully drain off any excess fat.
• Stir in the minced garlic, salt, black pepper, Italian seasoning, tomato sauce, and drained diced tomatoes. Allow the mixture to simmer gently for approximately 5 to 7 minutes to deepen the flavors.
• In a separate bowl, blend together the sour cream and cottage cheese until well combined. Add the cooked noodles to this creamy mixture and stir until evenly coated.
• To assemble, layer half of the noodle and cream mixture into the prepared baking dish. Spoon half of the beef and tomato mixture over the noodles, then sprinkle with one cup of shredded cheddar cheese. Repeat the layering with the remaining noodles, beef mixture, and the final cup of cheese on top.
• Place the dish in the oven and bake uncovered for 25 to 30 minutes, or until the cheese has melted and the edges are bubbling.
• Allow the casserole to rest for 5 minutes after removing it from the oven. Slice and serve warm.