Beef Noodle Casserole

What’s an easy weeknight dinner without beef, noodles, and gooey cheese? The word casserole should allude to a food that is easy to prepare, cook, and eat. For these reasons, we love our cornbread casseroleketo breakfast casserole. This version of beef noodle casserole combines a shelf-stable favorite—cream of mushroom soup—along with tomato sauce, lots of garlic, sweet onion, and sharp cheddar cheese. The only prep work requires cutting onions, chopping garlic, and grating the cheese. It’s a combination of everything you want in a comforting mid-winter meal. Here’s what you need to know to make the best beef noodle casserole.





kosher salt
12 oz. egg noodles
2 tbsp. unsalted butter
2 tbsp. extra-virgin olive oil  
1 lb. (85% lean) ground beef
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped 
1 (15-oz.) can tomato sauce 
1 (10.5-oz.) can cream of mushroom soup
1/3 c. heavy cream 
8 oz. sharp cheddar, shredded, divided 
1 tbsp. chopped fresh parsley 


  1. Step 1Preheat oven to 350°. In a large pot of boiling salted water, cook noodles, stirring occasionally, until 1 minute under al dente according to package directions. Reserve 1 cup pasta water; drain noodles. Add butter to noodles, toss to combine, and set aside.
  2. Step 2Meanwhile, in a large heatproof skillet over medium heat, heat oil. Add beef and cook, breaking apart with a wooden spoon, until browned, 8 to 10 minutes; season with salt. Reduce heat to medium.
  3. Step 3Add onions and garlic and cook, stirring, until onions are translucent, 4 to 5 minutes. Add tomato sauce, soup, cream, and one-third of cheese. Bring to a simmer and cook, adding 1/2 to 1 cup reserved pasta water, until cheese is melted and desired consistency is reached, about 1 minute; season with salt as desired. Pour noodles into skillet and mix with meat mixture. Pour into 13" x 9" baking dish and sprinkle with remaining cheese.
  4. Step 4Bake casserole until center and edges are bubbly, about 30 minutes. Top with parsley.
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