You know that feeling when you walk in the door, and you're just *done*? The idea of tackling a complicated dinner feels impossible. That's exactly when I turn to this recipe. It's my kitchen hug, my weeknight superhero, my go-to ground beef casserole.

It’s not just a random mix of ingredients, though. This is the version I’ve perfected over years, a beautiful, bubbling dish that’s cozy without being bland. It’s got layers of flavor, wonderful texture, and that magical quality of making everyone at the table feel taken care of.

So, grab your favorite casserole dish. Let’s make something deliciously simple together.

Ingredients Needed for the Recipe

Here’s everything you’ll need. I promise, it’s all straightforward. The magic is in how we put it together.

• 1.5 lbs ground beef (85/15): That bit of fat is flavor, trust me. Leaner beef can get a little dry here.
• 1 large yellow onion, diced: This is our sweet, savory base. Don’t rush cooking it down.
• 3 cloves garlic, minced: Fresh is best for that punch of aroma.
• 1 tbsp olive oil: Just to get things started in the pan.
• 1 (15 oz) can tomato sauce & 1 (14.5 oz) can diced tomatoes, undrained: The dynamic duo for our saucy base. The diced tomatoes add little pops of freshness.
• 2 tsp Italian seasoning: That perfect herb blend. We’ll use half while cooking, half later.
• 1 tsp smoked paprika: This is my secret. It adds a whisper of smokiness, not heat, that makes the whole dish taste richer.
• Salt and black pepper: To taste, always.
• 12 oz wide egg noodles: They hold onto the sauce beautifully. You can use another short pasta in a pinch.
• 2 cups shredded sharp cheddar cheese, divided: Sharp has the best flavor. We’ll mix some in, and save the best part for the top.
• 1 (8 oz) block cream cheese, softened: This is the luxurious twist. It makes the sauce incredibly creamy and velvety.
• 1 cup sour cream: For tang and more creamy goodness.
• 1/4 cup chopped fresh parsley (optional, for garnish): A little green at the end makes it look and taste bright.

How to make Ground Beef Casserole recipe?

Don't let the steps fool you—this is mostly just browning, boiling, and mixing. It all comes together like a delicious puzzle.

Step 1: The Flavor Foundation

First, preheat your oven to 350°F (175°C). Grab your large skillet and heat that olive oil over medium heat. Add your diced onion with a pinch of salt.

Cook it, stirring now and then, until it’s soft and translucent, about 5 minutes. Then, add the garlic. Smell that? That’s the good stuff. Cook for just another minute.

Now, add the ground beef. Break it up with your spoon and cook until it’s no longer pink. Spoon out any excess grease if you like, but I leave a little for flavor.

Step 2: Building the Sauce

This is where the dish gets its personality. To the beef and onion mix, add the tomato sauce, diced tomatoes, 1 teaspoon of the Italian seasoning, the smoked paprika, and a good pinch of salt and pepper.

Stir it all together and let it simmer gently for about 10 minutes. This lets the flavors really get to know each other. While that’s happening, cook your egg noodles according to the package directions, but stop at *al dente*.

They’ll finish cooking in the oven, so we don’t want them mushy. Drain them and set aside.

Step 3: The Creamy Miracle

In a large mixing bowl—the biggest one you have—place your softened cream cheese and sour cream. Use a hand mixer or a sturdy spoon to blend them until completely smooth.

Now, carefully fold in one cup of the shredded cheddar cheese and the remaining teaspoon of Italian seasoning. It’ll be thick and luscious.

Add the drained, warm egg noodles to this creamy mixture. Gently fold and stir until every single noodle is coated in that cheesy, creamy blanket.

Step 4: Bring It All Home

Time to assemble! Grab a 9x13 inch baking dish. Spread half of the creamy noodle mixture evenly on the bottom.

Now, spoon *all* of your meat and tomato sauce over the noodles. Try to get it as even as you can.

Finally, dollop and spread the remaining half of the creamy noodles over the meat layer. It’s okay if some red peeks through.

Step 5: The Grand Finale

Sprinkle the top evenly with that last glorious cup of shredded cheddar. This is what gives you that golden, irresistible crust.

Place the dish in your preheated oven and bake for 25-30 minutes. You’re looking for the cheese to be fully melted, bubbly, and just starting to get golden spots.

Take it out and let it rest for 5-10 minutes. I know, it’s torture. But this lets it set up so you get perfect slices. Garnish with fresh parsley if you’re feeling fancy.

Tips

• Don't skip the simmer: Letting the meat sauce simmer for those 10 minutes concentrates the flavor. It makes a huge difference.
• Salt your pasta water: Seriously, make it taste like the sea. It’s the only chance you get to season the noodles themselves.
• Soft cream cheese is non-negotiable: Leave it on the counter for an hour before you start. Trying to mix cold cream cheese is a workout you don’t need.
• Customize your veggies: Sautéed mushrooms, bell peppers, or spinach can be added to the meat sauce with the onions. Just chop them small.
• Resting is part of cooking: Letting the casserole sit after baking means you won’t serve a soupy mess. It firms up to the perfect consistency.

Substitutions and Variations

This recipe is wonderfully forgiving. Play around with what you have or what you love.

For the meat, ground turkey or Italian sausage (mild or hot) work wonderfully. You could even do a half-and-half mix. If you’re going meatless, lentils are a fantastic swap.

Cheese is a free-for-all. Monterey Jack, a Mexican blend, or even pepper jack for a kick can replace the cheddar. For the pasta, any short shape works—penne, rotini, or shells.

Want a different vibe? Swap the Italian seasoning for taco seasoning, use a Mexican cheese blend, and add a can of black beans and corn to the meat sauce. Top with crushed tortilla chips. You’ve just invented Taco Casserole.

Serving Ideas and Pairings

This casserole is a full meal in a dish, truly. But a little something on the side makes it feel like an event.

I always, always serve it with a simple, crisp green salad with a tangy vinaigrette. It cuts through the richness perfectly.

Garlic bread is its best friend for soaking up any extra sauce. Or, for something lighter, steamed green beans or roasted broccoli.

As for drinks? For the adults, a medium-bodied red wine like a Zinfandel or a Malbec stands up to the hearty flavors. For everyone, sparkling water with lemon, or a simple iced tea, is just right.

Storing Your Culinary Masterpiece

Leftovers? They might be even better the next day, as the flavors continue to mingle.

Let the casserole cool completely, then cover it tightly or transfer portions to airtight containers. It will keep in the fridge for 3-4 days.

Reheat individual portions in the microwave, or cover the whole dish with foil and warm it in a 300°F oven until heated through. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.

So there you have it. My ultimate comfort food, shared with you. I hope it finds a place in your own recipe rotation, becoming the dish you make when you need something reliably, wonderfully good.