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Beef Noodle Casserole in white bowl

Creamy Ground Beef Noodle Casserole

This is hands down the best Creamy Ground Beef and Noodle Casserole!  Cooked egg noodles are tossed with sour cream and cream cheese, layered with a flavorful meaty tomato sauce, and topped with melty mozzarella cheese. This recipe was inspired by an old church cookbook recipe dated nearly 40 years ago. Originally titled Beef A La Deutsch, it is a classic comfort food staple!
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 467kcal

Equipment

  • large pot for boiling noodles
  • strainer for the cooked noodles
  • large cast iron skillet with cover
  • large mixing bowl
  • measuring spoons
  • large casserole dish (instead of a cast iron skillet)

Ingredients

  • 1 lb ground beef, cooked and drained
  • 1 Tbsp minced garlic
  • 1 16-oz can diced tomatoes
  • 1 8-oz can tomato sauce
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 6 oz egg noodles, cooked
  • 1 cup sour cream
  • 4 oz cream cheese
  • 8 oz mozzarella cheese

Instructions

  • In a large cast iron skillet, cook the ground beef until no longer pink. Drain off the fat. Add the minced garlic, diced tomatoes, tomato sauce, salt, and pepper. Mix well. Simmer covered on low heat for 20-40 minutes. Taste test the sauce and add additional salt if needed. The longer it simmers, the more flavorful it will be.
  • Preheat oven to 350F. Boil and drain the egg noodles. Place the hot egg noodles in a large bowl and add the cream cheese and sour cream. Mix well. I like to cut the cream cheese into small squares first to help with the melting and mixing.
  • After the meat sauce has cooked, spoon most of it into another bowl, leaving a small layer at the bottom of the skillet.
  • Add half of the noodle mixture to the skillet.
  • Add half the ground beef mixture to the skillet.
  • Add half mozzarella cheese to the skillet.
  • Repeat with another layer of noodle mixture, beef mixture, and cheese. Cover and bake at 350 for 20-25 minutes.

Notes

TIPS
  • Casserole can be made 1 day in advance.  Prepare as directed, and keep covered in the refrigerator.  Bake as directed. 
  • Store leftovers in airtight containers in the refrigerator for up to 3 days.
  • Instead of a cast iron skillet, assemble the layers in a casserole dish or another oven safe skillet, then bake as directed.
  • Instead of egg noodles, try ziti, elbows, rotini or penne.
  • Use full fat sour cream and cream cheese! The low fat versions tend to be runny and just don't taste as good.

Nutrition

Serving: 1g | Calories: 467kcal | Carbohydrates: 15g | Protein: 35g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 136mg | Sodium: 615mg | Fiber: 2g | Sugar: 6g