Cheesy Ground Beef Casserole

This Cheesy Ground Beef Casserole is the ultimate weeknight dinner—hearty, comforting, and packed with flavor. It’s a complete meal in one dish, featuring savory ground beef, tender pasta, a creamy tomato sauce, and a generous layer of melted cheese on top.

It’s easy to throw together with simple ingredients, and it’s guaranteed to please even the pickiest eaters. Think of it as a cross between a cheeseburger mac and a lasagna, but easier!

The Grocery List (Ingredients)

*Serves 6-8*

For the Casserole:

1 lb Ground Beef
1 small Onion, diced
3 cloves Garlic, minced
1 can (15 oz) Tomato Sauce
1 can (14.5 oz) Diced Tomatoes, undrained
1 can (10.5 oz) Cream of Mushroom Soup (or cream of chicken soup)
1 teaspoon Italian Seasoning
½ teaspoon Salt
¼ teaspoon Black Pepper
8 oz Egg Noodles (or any short pasta like rotini, shells, or elbow macaroni)
2 cups Shredded Cheddar Cheese (or a Mexican blend), divided

Optional Add-Ins:

1 cup Frozen Peas or Corn (thawed)
1 cup Mushrooms, sliced

The Step-by-Step Method

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) .
Grease a 9×13 inch baking dish.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook the egg noodles according to package directions until al dente (about 1 minute less than the recommended time, as they’ll continue cooking in the oven).
Drain and set aside.

Step 3: Brown the Beef

While the pasta cooks, heat a large skillet over medium-high heat.
Add the ground beef and onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened (about 5-7 minutes).
Add the minced garlic and cook for another minute until fragrant.
Drain any excess grease from the skillet.

Step 4: Make the Sauce

To the skillet with the beef, add the tomato sauce, diced tomatoes (with their juices) , cream of mushroom soup, Italian seasoning, salt, and pepper.
Stir everything together and bring to a simmer. Let it cook for 2-3 minutes to meld the flavors.
If you’re adding frozen peas, corn, or mushrooms, stir them in now.

Step 5: Combine Everything

Add the cooked and drained egg noodles to the skillet. Stir until the noodles are well coated in the sauce.
Stir in 1 cup of the shredded cheddar cheese until melted and incorporated.

Step 6: Assemble the Casserole

Transfer the mixture to the prepared 9×13 baking dish and spread it into an even layer.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.

Step 7: Bake

Bake, uncovered, for 20-25 minutes, until the casserole is hot and bubbly and the cheese on top is melted and lightly golden.
For a browner, crispier cheese top, switch the oven to broil for the last 1-2 minutes. Watch it carefully so it doesn’t burn.

Step 8: Rest and Serve

Let the casserole rest for 5-10 minutes before serving. This allows it to set up so it slices cleanly.
Garnish with fresh parsley if desired and serve warm.

Storage

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: This casserole freezes beautifully. Assemble (but don’t bake), cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the baking time.
Reheat: Reheat individual portions in the microwave, or reheat the entire casserole in a 350°F oven until warmed through.

Pro-Tips for Success

Use a Flavor-Packed Cheese: Sharp cheddar adds more flavor than mild. A mix of cheddar and mozzarella (for stretchiness) or pepper jack (for heat) is also delicious.
Don’t Overcook the Pasta: Since the noodles will continue cooking in the oven, cook them just to al dente. This prevents them from becoming mushy in the final dish.
Add Veggies: This is a great recipe for hiding vegetables. Finely dice bell peppers, zucchini, or carrots and sauté them with the onion.
Make it Low-Carb/Keto: Substitute the pasta with cooked cauliflower florets or palmini (heart of palm noodles). Use a low-carb cream soup and adjust seasonings accordingly.
Spice It Up: Add a can of diced green chiles or a pinch of red pepper flakes to the sauce for some heat.