Grandma’s Ground Beef Casserole
Grandma’s Ground Beef Casserole is a hearty, comforting dinner ready in about 45 minutes and serves 8. Layers of tender egg noodles, juicy ground beef in a rich tomato sauce, and a creamy sour cream and cream cheese mixture, topped with melted cheddar, and baked until bubbly. The minimal prep makes it perfect for busy weeknights, and you can assemble it ahead. Even picky eaters go back for seconds on this old fashioned family favorite.
This is the kind of dinner that tastes like childhood. A blend of juicy ground beef, tender egg noodles, and a tangy tomato sauce, all layered with a creamy filling and topped with a golden layer of melted cheddar.
If that is not comfort food, I do not know what is!
What makes this one a keeper is how little work it takes. The prep is minimal, and you can make everything ahead of time and throw it together later in the week.
Especially when you know it is going to be one of those nights!
It’s right at home next to my Easy Ground Beef Casserole and my Baked Spaghetti Casserole when I need dishes my family never turns down. Ready in 45 minutes, it is the stress free answer to a busy weeknight or a cozy Sunday dinner.
Layer it up, bake it off, and bring everyone back to the table!
Ground Beef Casseroles I Make All the Time
- Salisbury Steak Casserole – Savory, gravy smothered comfort
- Crockpot Taco Casserole – Tex-Mex, hands-off slow cooker
- Philly Cheesesteak Casserole – Peppers, onions, melted cheese
- Mexican Casserole – Layered with taco seasoning, cheese
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Ground Beef – Lean ground beef keeps it from getting too greasy. Ground turkey, ground chicken, or pork sausage all work if you want to switch it up.
Tomato Sauce – Plain canned tomato sauce is the base, but your favorite jarred pasta sauce works too. In a pinch, even tomato soup does the job.
Egg Noodles – I love the tender, old fashioned texture of egg noodles here, but any pasta shape you have on hand works. Just cook it al dente so it does not turn mushy in the oven.
Sour Cream – Full fat makes the casserole extra creamy. Low fat, fat free, or plain Greek yogurt are all great substitutes.
Cream Cheese – Cube it small so it blends smoothly into the sour cream mixture. It is what makes those creamy pockets throughout the casserole.
Cheddar – Sharp cheddar brings the most flavor on top. Mozzarella or Monterey Jack melt beautifully too. Shred your own for the best melt, since pre-shredded has anti-caking agents.
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How To Make Grandma’s Ground Beef Casserole
- Preheat the oven to 375°F and spray a 9×13 baking dish with nonstick spray. In a large skillet, brown the ground beef over medium high heat until no longer pink. Drain the excess grease if desired.
- Return the skillet to the stove and pour in the tomato sauce, garlic powder, and onion powder. Stir to combine and simmer on low for 20 minutes, then remove from heat.
- While the sauce simmers, cook the egg noodles according to package directions until al dente, then drain. In a small bowl, combine the sour cream, cream cheese, and diced onion. Mix until smooth.
- Spread half the noodles in the bottom of the dish. Spoon half the meat mixture over the noodles, then dot with small spoonfuls of the cream cheese mixture.
- Layer on the rest of the noodles, the rest of the meat, and the rest of the cream cheese mixture. Top with the shredded cheddar.
- Bake at 375°F for 20 minutes, until bubbly and the cheese is melted. Let it sit a minute or two, garnish with chopped fresh parsley, and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Make Ahead: Prep all the separate parts (noodles, sauce, cheese mixture) ahead and assemble when you are ready to bake, or assemble the whole casserole and refrigerate until dinner.
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Transfer leftovers to a freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The pasta may be a little soft when you thaw it but it will still taste great!
Reheat: Warm in the oven at 350°F or in the microwave in 30 second intervals until heated through.
Variations
Different Protein: Swap the ground beef for ground turkey, ground chicken, or pork sausage.
Extra Veggies: Stir in diced bell peppers or mushrooms for more vegetables.
Spice It Up: Use a spicy tomato sauce or add red pepper flakes to give it some heat. I love this swap! I can’t resist a spicy sauce.
Different Sauce: No tomato sauce? Use your favorite pasta sauce or even tomato soup.
Different Seasoning: Add a spoonful of my Homemade Italian Seasoning to the meat sauce for a more flavorful sauce.
What to Serve With Ground Beef Casserole
- Cheesy Cajun Garlic Bread – Crispy, buttery, sauce sopping
- Lemon Pepper Roasted Broccoli – Bright, crispy, healthy side
- Cucumber Tomato Salad – Cool, crisp, refreshing
- Glazed Carrots – Buttery, lightly sweet side
Frequently Asked Questions
Yes! You can prep the components separately or assemble the whole thing and keep it in the fridge until you are ready to bake. It is a great make ahead dinner for busy weeks.
Absolutely. Freeze it in an airtight, freezer safe container for up to 3 months. Thaw overnight in the fridge, then reheat as usual. The pasta may be softer but it still tastes delicious!
I prefer egg noodles for their tender texture, but any pasta shape works. Just cook it al dente so it holds up in the oven.
Yes, ground turkey, chicken, or pork sausage all work great. Use whatever your family prefers.
Usually it is overcooked noodles or not enough sauce. Cook the noodles just to al dente and make sure your meat sauce stays nice and saucy before layering.
Definitely. Diced bell peppers, mushrooms, or even a handful of spinach stir in nicely without changing the cook time.
Recipe Tips & Tricks
- Cook the noodles just to al dente. They keep cooking in the oven and you do not want them mushy.
- Shred your own cheese for the best melt. Pre-shredded has drying powders that keep it from melting smoothly.
- If the cheese browns too fast, cover the dish loosely with foil.
- Cube the cream cheese small so it blends easily into the sour cream mixture.
- Let it rest a minute or two after baking so the layers set before you serve.
This Grandma’s Ground Beef Casserole recipe is cheesy, hearty, and full of old fashioned comfort. Make it for your next family dinner and watch everyone go back for seconds!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Grandma’s Ground Beef Casserole Recipe
Ingredients
- 1 pound ground beef lean
- 29 ounces tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 ounces egg noodles
- ½ cup sour cream
- 4 ounces cream cheese softened, cubes small
- 1 small onion diced fine
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375 F.
- Spray a 9×13 pan with nonstick spray.
- In a large skillet brown the ground beef over medium heat until no longer pink. Drain excess fat if desired.
- Return the skillet with the ground beef to the stove.
- Pour in the tomato sauce, garlic powder and onion powder. Stir to combine.
- Turn to low and simmer for 20 minutes. Remove from heat and set aside until ready to assemble the casserole.
- While this is simmering, cook the egg noodles according to package directions.
- When cooked al dente, drain.
- In a small bowl, combine the sour cream, cream cheese, and onion. Mix to combine.
- Spread ½ the noodles in the bottom of the casserole dish.
- Spoon half the meat mixture over the noodles.
- Place small spoonfuls of the cream cheese/sour cream mixture over the meat mixture.
- Top with the rest of the noodles, meat mixture, and the cream cheese mixture.
- Top with shredded cheddar cheese.
- Bake at 375F for 20 minutes or until the casserole is bubbly and the cheese is melted.
- Remove and let sit for a minute or two.
- Garnish with chopped fresh parsley and enjoy!
Notes
- Cook the noodles just to al dente. They keep cooking in the oven and you do not want them mushy.
- Shred your own cheese for the best melt. Pre-shredded has drying powders that keep it from melting smoothly.
- If the cheese browns too fast, cover the dish loosely with foil.
- Cube the cream cheese small so it blends easily into the sour cream mixture.
- Let it rest a minute or two after baking so the layers set before you serve.
Nutrition
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