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Creamy Farmhouse Beef & Cheese Noodle Bake

A hearty baked casserole filled with tender egg noodles, savory seasoned beef, rich tomato sauce, a creamy cheese mixture, and a generous layer of melted cheddar. It’s an easy, comforting dinner made for busy weeknights, family meals, and cozy gatherings.
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Ingredients Method Notes

Ingredients
  

  • 12 ounces wide egg noodles
  • 1 1/2 pounds lean ground beef
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 can 15 ounces tomato sauce
  • 1 can 14.5 ounces diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper
  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese divided
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley optional
  • Nonstick cooking spray

Method
 

  1. Preheat the oven to 375°F. Lightly coat a 9 × 13-inch baking dish with nonstick cooking spray.
  2. Bring a large pot of salted water to a boil. Cook the egg noodles until just al dente according to the package directions. Drain well and set aside.
  3. Add the ground beef and diced onion to a large skillet over medium-high heat. Cook for 6–8 minutes, breaking the beef into crumbles, until browned and the onion is tender. Drain excess grease.
  4. Stir the garlic into the beef and cook for about 30 seconds, just until fragrant.
  5. Add the tomato sauce, diced tomatoes, tomato paste, Italian seasoning, paprika, salt, and black pepper. Stir well and simmer for 5 minutes.
  6. In a large bowl, mix the softened cream cheese and sour cream until smooth. Stir in 1 cup of the shredded cheddar.
  7. Add the drained noodles to the creamy cheese mixture and gently toss until evenly coated.
  8. Spread half of the creamy noodles across the bottom of the prepared baking dish. Spoon half of the beef mixture evenly over the noodles.
  9. Repeat with the remaining noodles and beef mixture. Sprinkle the remaining 1 cup cheddar and the mozzarella evenly over the top.
  10. Bake uncovered for 20–25 minutes, until the casserole is heated through and the cheese is melted and bubbling around the edges.
  11. Remove from the oven and let the casserole rest for 5–10 minutes. Garnish with chopped parsley, if desired, and serve warm.

Notes

  • Store leftover casserole in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm larger portions in a covered baking dish at 350°F until heated through.
  • For extra vegetables, add sautéed mushrooms, bell peppers, spinach, or zucchini to the beef mixture. Ground turkey or chicken can also replace the beef.
  • For a milder casserole, use Monterey Jack or mild cheddar. For deeper cheese flavor, stick with sharp or extra-sharp cheddar.
  • When preparing the casserole ahead, assemble and refrigerate it covered for up to 24 hours. Allow a little additional baking time if it goes into the oven chilled.