Name: Beef Noodle Casserole
Ingredients: 12 ounces egg noodles (uncooked); 2 teaspoons olive oil; 1 1/4 pounds lean ground beef (90% lean recommended); 1 onion, finely chopped; 2 teaspoons minced garlic; Salt and pepper, to taste; 1 (16-ounce) can tomato sauce; 1 (15-ounce) can diced tomatoes, drained (petite cut preferred); 2 teaspoons Italian seasoning; 2 cups shredded cheddar cheese; 2 tablespoons chopped parsley; Cooking spray

Description

Looking for a cozy, family-approved dinner that’s easy to make and packed with flavor? This Beef Noodle Casserole is the answer. Made with lean ground beef, tender egg noodles, savory tomato sauce, and topped with melty cheddar cheese, this dish is the ultimate comfort food. Whether you’re feeding a hungry crowd or preparing a make-ahead weeknight dinner, this casserole delivers both simplicity and taste.

Ingredients

12 ounces egg noodles (uncooked)
2 teaspoons olive oil
1 1/4 pounds lean ground beef (90% lean recommended)
1 onion, finely chopped
2 teaspoons minced garlic
Salt and pepper, to taste
1 (16-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes, drained (petite cut preferred)
2 teaspoons Italian seasoning
2 cups shredded cheddar cheese
2 tablespoons chopped parsley
Cooking spray

Instructions

Preheat your oven to 400°F. Bring a large pot of salted water to a boil, then cook the egg noodles according to the package directions.
While the noodles are boiling, heat olive oil in a large skillet over medium-high heat.
Add the ground beef and cook for 4-5 minutes, breaking it up with a spatula as it browns.
Add the chopped onion and minced garlic to the pan. Cook for another 5 minutes, or until the onion is soft and the beef is fully cooked. Season with salt and pepper.
Stir in the tomato sauce, drained diced tomatoes, and Italian seasoning. Let the mixture simmer for a few minutes.
Drain the cooked noodles and stir them into the beef mixture.
Coat a 9″x13″ baking pan with cooking spray, then pour the beef and noodle mixture into the pan.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake for 10–15 minutes, or until the cheese is melted and bubbly.

Remove from the oven, sprinkle with fresh chopped parsley, and serve hot.

Notes

Serving Tips:

Serve the beef noodle casserole hot, straight from the oven for the best flavor and texture.
Pair it with a crisp green salad, roasted vegetables, or garlic bread to round out the meal.
Garnish with fresh chopped parsley or a sprinkle of Parmesan cheese for added freshness and depth.
For potlucks or gatherings, keep the casserole warm in an insulated carrier or slow cooker on the “warm” setting.

Storage Tips:

Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the full casserole in the oven at 350°F until heated through.
Freezer: To freeze, let the casserole cool completely. Wrap tightly with plastic wrap and aluminum foil or place in a freezer-safe container. Freeze for up to 3 months.
To Reheat from Frozen: Thaw overnight in the fridge, then bake at 350°F for 25–30 minutes or until heated through. You can also bake directly from frozen; just cover with foil and extend the bake time by 20–30 minutes, uncovering for the last 10 minutes to melt the cheese.
Meal Prep: You can assemble the casserole in advance, cover, and refrigerate up to 24 hours before baking. Let it sit at room temperature for 15–20 minutes before placing it in the oven.