Beef Noodle Casserole

Cream Cheese: Let the cream cheese soften completely before mixing. Cold cream cheese will leave firm lumps in the filling.
Noodles: Cooking the noodles 1–2 minutes short of al dente helps them retain their texture while the casserole bakes.
Sauce: The beef sauce should remain slightly loose after simmering. If it becomes very thick, stir in up to ½ cup additional tomato sauce before assembling the casserole.
Make Ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake it directly from the refrigerator, keeping it covered and adding approximately 10–15 minutes to the baking time.
Storage and Reheating: Refrigerate leftovers within 2 hours and store them in an airtight container for 3–4 days. Reheat covered until the center reaches 165°F.
Serving Suggestions: Serve with Caesar Salad, Cheesy French Bread , or Baked Tomato Halves .

Name: Beef Noodle Casserole
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Yield: 10 servings
Ingredients: butter or nonstick cooking spray; 8 oz wide egg noodles; kosher salt; 1 pound ground beef; 1 can sliced mushrooms; 1 clove garlic clove; 2 cups tomato sauce; 1 teaspoon Worcestershire sauce; ½ teaspoon dried Italian seasoning; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 2 cups small-curd cottage cheese; 1 package cream cheese; ¼ cup sour cream; ⅓ cup yellow onion; ⅓ cup green bell pepper; as needed kosher salt; ¼ teaspoon black pepper; ¼ cup parmesan cheese; 2 tablespoons parsley

A creamy middle makes this beef-and-noodle casserole more than a simple pasta bake. Let the bubbling pan rest briefly so the layers hold together when you serve it.

By Betty Lou GardnerAbout 1 hour 30 minutesUpdated 2026-08-25

This old-fashioned Beef Noodle Casserole layers tender green or egg noodles with a creamy cottage cheese and cream cheese filling, then finishes them with a savory mushroom and tomato-beef sauce. It is a dependable comfort-food dinner for family suppers, potlucks, and leftovers.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I usually keep a little extra tomato sauce nearby because the noodles soak up more as the casserole bakes. Let it sit for ten minutes before serving so the creamy middle stays in place.