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Pioneer Woman Beef Noodle Casserole

Pioneer Woman Beef Noodle Casserole - recipe card
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This is a hearty, cheesy, and comforting casserole of seasoned ground beef, tender egg noodles, and a creamy tomato-based sauce, all baked under a golden layer of bubbling Cheddar cheese. It’s a classic family favorite that’s easy to prepare and always satisfying.

Ingredients

Scale
  • 8 oz (about 3 cups) wide egg noodles
  • 1 lb ground beef (85% lean)
  • 1 cup yellow onion, finely diced
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 2 cloves garlic, minced
  • 1 (15 oz) can tomato sauce
  • 1 tsp dried Italian seasoning
  • 1 tsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup sour cream (full-fat)
  • 1/2 cup cream cheese (full-fat), softened
  • 1 cup shredded sharp Cheddar cheese (about 4 oz)

Instructions

  1. Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil, then cook the egg noodles according to package directions until al dente, about 7-8 minutes. Reserve 1/2 cup of the pasta water, then drain the noodles and set aside.
  2. While the noodles cook, heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of rendered fat in the skillet (discard the rest if needed).
  3. In the same skillet over medium heat, add the diced onion and cook until soft and translucent, about 3-4 minutes, scraping up any browned bits from the bottom. Add the minced garlic and tomato paste, and cook for 30 seconds until aromatic and the paste darkens slightly.
  4. Return the browned beef to the skillet. Stir in the tomato sauce, Italian seasoning, Worcestershire sauce, kosher salt, and black pepper. Bring the mixture to a gentle simmer over medium-low heat and let it cook for 5 minutes to meld the flavors, stirring occasionally.
  5. Reduce the heat to low. Add the sour cream and the softened cream cheese to the beef mixture, stirring constantly until the cream cheese is fully melted and the sauce is smooth and creamy. If the sauce is too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
  6. Add the drained egg noodles to the skillet and toss gently to coat every noodle with the sauce. The noodles should be fully incorporated into the meat mixture.
  7. Transfer the entire mixture to a 2-quart baking dish (about 8×8 inches) or a similar casserole dish, spreading it into an even layer. Sprinkle the shredded Cheddar cheese evenly over the top.
  8. Bake, uncovered, in the preheated oven for 25-30 minutes, until the casserole is bubbling around the edges and the cheese is melted and lightly golden. For a browned top, switch to broil for the last 1-2 minutes, watching closely to prevent burning.
  9. Remove from the oven and let the casserole rest for 5-10 minutes before serving. This resting time helps the casserole set, making it easier to slice and serving cleaner. Garnish with fresh parsley if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezing: Assemble the casserole (without baking), cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Reheating: Reheat individual portions in the microwave on medium power in 30-second increments until hot. For the best texture, reheat in a 350°F (175°C) oven for 10-15 minutes, or until heated through. If the casserole seems dry, add a splash of milk before reheating.

Nutrition

Keywords: beef noodle casserole, pioneer woman casserole, cheeseburger pasta bake, ground beef bake, egg noodle casserole, comfort food, weeknight dinner, family dinner, baked pasta, creamy beef casserole

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-beef-noodle-casserole-recipe/