Ground Beef Casserole brings together tender egg noodles, beef in a simple tomato sauce, a tangy creamy filling, and melted Cheddar. It is a layered dinner with familiar ingredients and a little more texture than a pot of pasta stirred together at the last minute.
The useful shortcut here is timing: while the beef sauce simmers, you can cook the noodles and mix the sour cream filling. Once those three parts are ready, the casserole takes about 25 minutes in the oven. Use a 9×13-inch dish for the six-serving batch, and give it a few minutes to settle before scooping.
Why This Casserole Works
- Each layer has a job. The noodles give it structure, the tomato beef sauce adds savory flavor, and the creamy middle softens the acidity of the tomatoes.
- The shopping list is straightforward. A pound of beef, an 8-ounce package of egg noodles, canned tomato sauce, and a few dairy ingredients make the main parts.
- You can use the simmering time well. Prepare the noodles and filling while the sauce cooks, so assembly feels much less rushed.
Ingredients and Helpful Notes
You will need ground beef, two cans of tomato sauce, egg noodles, a large white onion, sour cream, softened cream cheese, shredded sharp Cheddar, garlic salt, salt, and a little white sugar. The recipe card below lists the full measurements.
Egg noodles: their wide, curled shape holds the sauce and creamy filling. Cook them only until al dente, since they will spend more time in the oven. Have a colander ready before you start; well-drained noodles make a much better base.
Ground beef and tomato sauce: break the beef into small crumbles and drain excess grease before adding the sauce. Use plain canned tomato sauce for this version. Diced tomatoes, tomato paste, and prepared pasta sauce have different textures and seasoning levels.
Sour cream, cream cheese, and onion: let the cream cheese soften enough to mix easily. Dice the onion finely so small pieces are spread throughout the filling. In this recipe, the onion goes into the creamy mixture; it is not cooked with the beef first.
Cheddar and seasonings: sharp Cheddar gives a noticeable flavor with the recipe’s modest half-cup amount. Garlic salt and regular salt are separate ingredients. The small amount of sugar rounds out the tomato sauce without making the dish a sweet casserole.
How to Make Ground Beef Casserole
1. Brown and drain the beef
Heat a large skillet over medium-high heat. Add the ground beef and break it apart as it cooks. Once browned and crumbly, drain the excess grease. Small crumbles are easier to spread evenly through the casserole than a few large chunks.
2. Simmer the tomato sauce
Stir the tomato sauce, garlic salt, salt, and sugar into the beef. Simmer for about 20 minutes, stirring occasionally so the bottom does not catch. Remove the skillet from the heat and cover it once the sauce is ready.
3. Cook the noodles
While the sauce simmers, bring a pot of salted water to a boil and cook the egg noodles until al dente. Drain, then rinse with cold water as directed in the recipe. Let the colander drain thoroughly rather than tipping wet noodles straight into the baking dish.
4. Mix the creamy onion filling
Heat the oven to 350°F and grease a 9×13-inch casserole dish. In a bowl, combine the diced onion, sour cream, and softened cream cheese. Work out the cream cheese lumps so the filling spreads easily; the little pieces of onion will remain visible.
5. Build the first set of layers
Spread half the noodles over the bottom of the dish. Add half the creamy mixture in small spoonfuls, then gently spread it across the noodles.
Spoon half the beef sauce over the creamy layer. Dividing each part before you start helps keep enough filling for the second round.
6. Repeat and add the cheese
Repeat with the remaining noodles, creamy filling, and beef sauce. Scatter the shredded Cheddar across the top. It does not need to hide every bit of sauce; the cheese melts into patches as the casserole bakes.
7. Bake and let it rest
Bake for about 25 minutes, until the cheese is melted and bubbly. Let the casserole rest for a few minutes before serving. Use a broad serving spoon or spatula to reach down through the layers, rather than scooping only from the top.
A Few Tips for Better Layers
Two small details help most: drain the noodles properly and soften the cream cheese before mixing. Extra noodle water can loosen the sauce, while stiff cream cheese makes the creamy layer difficult to spread.
Keep the layers fairly even from corner to corner. Add the filling in several small spoonfuls rather than one mound in the center, then use the back of a spoon to spread it. This casserole is meant to be scooped, so a serving that loosens a little on the plate is perfectly fine.
What to Serve With It
Keep the sides simple. A crisp salad, steamed green beans, or roasted broccoli gives a fresh contrast to the creamy noodles. Garlic bread works well if you want something to scoop up the tomato sauce, but the casserole is already a substantial main dish.
Frequently Asked Questions
Can I add the egg noodles uncooked?
No. This method uses cooked, drained noodles. Uncooked noodles need a different liquid ratio and baking time, so adding them straight from the package will not follow the recipe.
Is the onion supposed to go into the beef?
The diced white onion belongs in the sour cream and cream cheese mixture for this version. Chop it finely so you get little pieces throughout the creamy layer.
Can I use a different cheese?
Mild Cheddar is a simple option if you want a gentler flavor. Keep the same amount as a starting point. Sharp Cheddar is the listed choice and gives the topping more flavor without requiring a thick layer.
Why did my casserole turn out watery?
Check the draining and simmering steps first. Grease left in the skillet, water clinging to the noodles, or sauce that has not simmered can all make the layers looser. A short rest after baking also gives the filling time to settle.
More Beef Dinners to Try
If this is your kind of dinner, try Easy Ground Beef Burrito Casserole for a different casserole night. Million Dollar Spaghetti Casserole is another option when you want pasta with a creamy filling.
Ground Beef Casserole Recipe
Use the recipe card for the exact measurements, cooking times, and printable instructions.
Ground Beef Casserole
Ingredients
- 2 cans 15 oz. each tomato sauce
- 1 large white onion diced
- 1 package 8 oz. egg noodles
- 1 cup sour cream
- 1 package 3 oz. cream cheese, softened
- 1 lb. ground beef
- ½ cup shredded sharp Cheddar cheese or more to taste
- 1 tsp garlic salt
- 1 tsp salt
- 1 tsp white sugar
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and crumbly. Drain excess grease.
- Stir in the garlic salt, salt, tomato sauce, and white sugar. Mix until well combined.
- Simmer the beef mixture for about 20 minutes. Remove the skillet from the heat and cover.
- In a large pot, bring salted water to a boil. Cook the egg noodles until al dente.
- Drain the noodles and rinse with cold water to stop the cooking.
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with cooking spray.
- In a mixing bowl, combine the diced onion, sour cream, and softened cream cheese until smooth.
- Layer half of the cooked noodles in the bottom of the prepared casserole dish.
- Spread half of the sour cream mixture over the noodles.
- Spoon half of the beef mixture over the creamy layer.
- Repeat with the remaining noodles, sour cream mixture, and beef mixture.
- Sprinkle the top generously with shredded sharp Cheddar cheese.
- Bake for about 25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the casserole rest for a few minutes before serving warm.