Tomato Beef Noodle Casserole

Tomato beef noodle casserole is one of those easy dinners that comes together with simple ingredients and a familiar red-sauce flavor.

The beef cooks down into the tomato sauce, the noodles stay creamy from the sour cream and cottage cheese, and the cheddar on top melts into a bubbly layer that finishes the whole thing.

It’s a straightforward, scoopable casserole recipe that tastes like something you grew up eating, and it makes enough to feed everyone without extra work.

The kind of family dinner that disappears fast and reheats well.

Ingredients

• 1 lb ground beef
• 1/2 cup yellow onion, diced
• 1 tablespoon minced garlic
• 2 tablespoons Worcestershire sauce
• Salt and pepper
• 2 cans, 15 oz each, tomato sauce
• 1 tablespoon Italian seasoning
• 1 package, 8 oz, egg noodles, cooked and drained
• 1 cup sour cream
• 1 cup cottage cheese
• 1 cup shredded cheddar cheese

More Dinner Ideas to Try

If you love tomato-based comfort meals, my Lasagna Hamburger Helper delivers similar flavors in a skillet. For more baked pasta dinners, the Baked Mostaccioli and Baked Ziti are great options to make.

If you prefer creamy casseroles without tomato sauce, the Cheesy Beef Tortellini and Cheeseburger Casserole stays in that cheesy comfort-food lane. And for slow cooker nights, the Crockpot Tortellini is always a reader favorite.

How to Make Tomato Beef Noodle Casserole

Preheat your oven to 350°F and grease a 9×13 baking pan.

Add the ground beef, onion, garlic, and Worcestershire sauce to a skillet. Cook over medium-high heat, breaking the meat apart as it browns. Drain the grease.

Pour in the tomato sauce and add the Italian seasoning. Stir well, bring to a gentle boil, then lower the heat and simmer for about 5 minutes.

In a mixing bowl, stir together the cooked egg noodles, sour cream, and cottage cheese until the noodles are coated.

Spread half of the creamy noodles into the baking dish. Spoon half of the beef mixture on top. Repeat with the remaining noodles and sauce. Sprinkle shredded cheddar over the top.

Bake for about 30 minutes or until the cheese is melted and the casserole is hot all the way through.

I always recommend letting it rest for 5-10 minutes before scooping and serving.

Recipe Tips from my Kitchen

This casserole will not slice into firm squares. It’s a scoop-style dish with a creamy noodle base and a saucy tomato layer, and that’s exactly how it’s meant to be.

If you like a saucier casserole, add an extra half can of tomato sauce. For a darker top, broil for 1 to 2 minutes at the end while watching closely. Leftovers reheat well without drying out.

Save This Recipe

If this tomato beef noodle casserole ends up in your dinner rotation, save it to Pinterest so you can find it fast on busy nights. It’s comforting, easy, and exactly the kind of red-sauce casserole that always hits the spot.

Suggested Side Dish Recipes to Serve With

If you want a few easy sides that go well with this casserole, my Crockpot Ranch Mushrooms are a great warm option and cook themselves in the slow cooker.

For something you expect to see with pasta, the Cheesy Garlic Bread is always a hit. And if you prefer a classic vegetable side, the Homemade Creamed Corn rounds the whole meal out with something sweet and comforting – plus it also brings some color to the plate.

If you want a lighter weeknight option with ground beef, these ground beef and pepper rice bowls come together in one skillet with a garlic butter soy sauce that’s great over jasmine rice.