Easy Cheesy Beef Noodle Casserole Recipe

Why I Love This Casserole

This recipe is my old friend. I make it for big family dinners. It fills up hungry kids and grown-ups. Everyone always asks for seconds.

It makes two big pans. One for now, one for the freezer. That matters to me. A ready meal for a busy day is a gift to yourself. What is your favorite make-ahead meal? Tell me in the comments.

A Little Kitchen Story

My grandson once called this “lasagna’s cousin.” I still laugh at that. He was right. It has layers like lasagna. But it is so much easier to put together.

You don’t have to be perfect. Just layer the noodles, sauce, and creamy sour cream. The cheese does all the fancy work. Fun fact: Provolone cheese melts beautifully and gives a lovely, mild flavor.

Let’s Talk Flavor

The secret is in the simmer. Let that meat sauce bubble for twenty minutes. Doesn’t that smell amazing? It lets the tomatoes get sweet. The garlic and onion become soft and friendly.

The sour cream is my favorite part. It makes everything rich and cozy. It matters because it balances the tangy tomato sauce. Do you prefer sour cream or ricotta in your baked pasta dishes?

A Tip for Perfect Noodles

Here is my simple tip. Rinse the cooked shells with cold water. It stops them from cooking more. It also keeps them from sticking together in a big lump.

This way, every bite has its own perfect noodle. They hold the sauce so well. Little shells are like tiny spoons for all that cheesy goodness.

The Golden, Bubbly Finish

Be patient at the end. Let it sit on the counter for five minutes. This matters more than you think. It lets the casserole settle. Then it won’t fall apart when you scoop it.

You wait for that golden, bubbly cheese. It is the best part. What is your favorite cheese for melting on top? I use mozzarella for that classic stretch.

Ingredients:

Ingredient	Amount	Notes
ground beef	2 pounds
onion	1 medium
garlic	1 clove
spaghetti sauce	28 ounces (two jars)
stewed tomatoes	29 ounces
pasta shells	16 ounces
light sour cream	3 cups
provolone cheese	8 slices
mozzarella cheese	8 slices

My Cozy Kitchen Casserole

Hello, dear! It’s Anna. Come sit at my kitchen table. I want to share my Easy Cheesy Beef and Noodle Casserole recipe. This dish is pure comfort food. It reminds me of feeding my whole family after soccer games. The kitchen would be full of laughter and hungry kids. I still smile thinking about it. This recipe makes two big casserole dishes. You can feed a crowd or save one for later. Doesn’t that smell amazing already? Let’s get cooking together.

Ingredients

• 1 ½ lbs ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (24 oz) jar spaghetti sauce
• 1 (14.5 oz) can stewed tomatoes
• 1 (12 oz) package jumbo pasta shells
• 1 (16 oz) container light sour cream
• 8 slices provolone cheese
• 8 slices mozzarella cheese

Instructions

Step 1: Let’s start with the hearty sauce. Brown your ground beef with chopped onion and garlic in a big skillet. Cook until no pink remains. Then, drain off the extra fat. Stir in your spaghetti sauce and stewed tomatoes. Bring it all to a happy little boil. Then, let it simmer for 20 minutes. This lets all the flavors become best friends. (A hard-learned tip: I use a potato masher to break the stewed tomatoes into smaller pieces. It makes the sauce just right!).

Step 2: While the sauce simmers, cook your pasta shells. Follow the directions on the package. Once they’re done, drain them well. Give them a quick rinse with cold water. This stops the cooking and keeps them from sticking together. I use the big pot I cooked them in for mixing later. It saves me washing an extra bowl. See? Grandma is smart.

Step 3: Now for the fun layering part! Grab your two baking dishes. For one dish, spoon in a quarter of your pasta shells. Spread them out nicely. Top that with a quarter of your meat sauce. Now, spread a layer of light sour cream over the sauce. It makes everything so creamy. Next, place four slices of provolone cheese on top. Can you guess why we use two different cheeses? Share below!

Step 4: Let’s add another layer. Repeat the layers: more pasta, more meat sauce, more sour cream. For the grand finale, top it with four slices of mozzarella cheese. That’s for the beautiful, golden, bubbly top. Do the same for your second casserole dish. Cover each one tightly with foil. This keeps all the steam and flavor inside while it bakes. It’s like tucking the dish in for a warm nap.

Step 5: Bake your casseroles at 350°F for 30 to 40 minutes. Then, take off the foil. Let them cook for 5 to 10 minutes more. Watch for that perfect melted cheese. You want it golden and bubbly. Take them out and let them sit for 5 to 10 minutes. This waiting is the hardest part! But it helps the casserole set, so it serves nicely. Then, dig into your cozy, cheesy masterpiece.

Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 24 servings
Category: Dinner, Casserole

Three Tasty Twists to Try

This recipe is like a favorite sweater. You can dress it up in different ways! Here are three fun ideas. Turkey Twist: Use ground turkey instead of beef for a lighter feel. Garden Party: Skip the meat and add sautéed zucchini and mushrooms. Spicy Fiesta: Mix a can of green chiles into the sauce and use pepper jack cheese. Which one would you try first? Comment below!

Serving It Up Just Right

This casserole is a full meal by itself. But I love it with a simple green salad. The crisp lettuce is perfect with the rich noodles. A slice of garlic bread is also wonderful for soaking up sauce. For a drink, a cold glass of milk is my grandson’s pick. For the grown-ups, a simple red wine pairs nicely. Which would you choose tonight?

Making It Last: Fridge, Freezer & Reheating Tips

This casserole makes a lot of food. That is a wonderful thing. You can enjoy it for days. Let it cool completely first. Then cover it tightly. It will be happy in your fridge for 3-4 days.

To freeze, wrap the whole dish well. Use heavy foil or freezer wrap. I once used a thin plastic bag. It got freezer burn. Now I double-wrap everything. Label it with the date. It keeps for 2-3 months.

Reheating is simple. Thaw it in the fridge overnight. Warm it in the oven at 350 degrees. Cover it with foil so the cheese doesn’t dry out. This matters because a good meal shouldn’t go to waste. It saves time and money on busy nights.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Casserole Troubles

Sometimes cooking has little bumps. Do not worry. Here are easy fixes. First, if your sauce seems too watery, just simmer it longer. Let some of that liquid cook off. I remember when my first casserole was soupy. A little extra simmering fixed it perfectly.

Second, always rinse your pasta with cold water. This stops the cooking. It keeps the shells from sticking together in a big clump. This matters for the texture. Every bite should be just right.

Third, let the casserole rest after baking. Wait 10 minutes before serving. This lets the layers settle. It makes slicing and serving much cleaner. This small step builds your cooking confidence. You will feel like a pro.

Which of these problems have you run into before?

Your Questions, My Answers

Q: Can I make this gluten-free? A: Yes. Use your favorite gluten-free pasta shells. Check your spaghetti sauce label too.

Q: Can I make it ahead? A: Absolutely. Assemble the whole dish. Cover and refrigerate it for a day. Just add 10 minutes to the bake time.

Q: What cheese can I swap? A: Use what you have. Monterey Jack or mild cheddar work beautifully. *Fun fact: provolone gives a lovely, mild tang.*

Q: Can I make a smaller batch? A: Of course. Simply cut all the ingredients in half. Use one casserole dish.

Q: Any optional add-ins? A: Try sliced mushrooms or bell peppers with the beef. A pinch of Italian seasoning is nice too.

Which tip will you try first?

From My Kitchen to Yours

I hope this recipe finds its way to your table. I hope it fills your kitchen with good smells. Most of all, I hope it brings everyone together for a warm meal. That is what cooking is really about.

I would love to see your creation. Did you add your own twist? Did your family go back for seconds? Have you tried this recipe? Tag us on Pinterest! Sharing our kitchen stories is the best part.

Happy cooking!
—Anna Whitmore.