This Creamy Beef and Noodle Comfort Casserole is packed with ground beef, egg noodles, sour cream, tomatoes, cottage cheese, and melty cheddar.
A chaotic Tuesday night. A pound of ground beef. And the moment I almost cried from how good it smelled.
You ever have those nights where you stare into the fridge like it’s gonna suddenly present dinner with a flourish and a bowtie? Yeah. This casserole was born from one of those nights.
I had beef. I had noodles. I had half a tub of sour cream leftover from some taco night I no longer remember. And I had that bone-deep need for something that tasted like comfort. You know what I mean? That soft, creamy, cheesy kind of comfort that gives your shoulders permission to relax a little.
So I winged it. Threw stuff in a pan. Layered like a lasagna that had no time for perfection. And when that first bite hit? Oof. Magic. Cozy magic. Creamy Beef and Noodle Comfort Casserole magic.
This one’s for the tired. The hungry. The “I just want something warm and cheesy and not complicated” folks. If that’s you today, you’re in good company.
Why You’ll Love This Creamy Beef and Noodle Comfort Casserole Recipe?
Let me just say—this is not some trendy, avocado toast, TikTok pasta situation. This is the real deal. Midwest energy. Church potluck vibes. Full-belly satisfaction.
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Simple ingredients. You probably already have everything.
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It layers like a dream. And if your layers aren’t perfect? No one will notice.
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Leftovers taste better. That’s not a line, it’s a fact.
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It feeds a crowd. Or just your future self, because this freezes like a champ.
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It’s got soul. This isn’t “just” dinner—it’s a hug in a 9×13.
Ingredient Notes:
You don’t need fancy ingredients to make something that feels special. Just a few classics and a little layering love.
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Ground Beef: I go with 85/15. Enough fat for flavor, not so much you’re draining buckets of grease.
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Egg Noodles: The wide ones. They hold onto that sauce like it’s their job.
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Sour Cream + Cottage Cheese: Don’t side-eye me. The combo is chef’s kiss. Tangy, rich, velvety.
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Tomato Sauce + Diced Tomatoes: A little brightness to balance the richness.
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Worcestershire, Smoked Paprika, Garlic, Onion: Flavor base. Don’t skimp.
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Cheddar + Parmesan: Two kinds of cheese = layers of love.
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Parsley: Optional, but it’s like mascara—it finishes the look.
How To Make Creamy Beef and Noodle Comfort Casserole?
Step 1: Oven’s on.
350°F. Preheat while you pull your hair up and pour a drink.
Step 2: Boil the noodles.
Salted water, obviously. Al dente. Drain and rinse—yeah, rinse! We don’t want steam-cooked mush here.
Step 3: Brown the beef.
Break it up nice and small. Drain any grease unless your ancestors whisper, “Leave it in.”
Step 4: Onion & garlic in the pan.
Sauté until your house smells like you know what you’re doing.
Step 5: Add the tomatoes.
Sauce + drained diced tomatoes + Worcestershire + paprika + red pepper + S&P. Simmer for 5-7 min. It should look saucy, but not soupy.
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Step 6: Creamy noodle bliss.
In a big bowl, toss cooked noodles with sour cream, cottage cheese, and Parmesan. It looks messy. That’s okay.
Step 7: Layer #1
Half the noodles. Half the meat sauce. Half the cheddar. No rules—just vibes.
Step 8: Layer #2
Repeat. End with cheese. Always end with cheese.
Step 9: Bake it.
25–30 minutes until bubbly and golden. Resist the urge to dig in immediately. Let it cool just a touch.
Step 10: Garnish & serve.
Sprinkle parsley if you’ve got it. If not, eat it plain and proud. Forks up, friends.
Storage Options:
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Fridge: Keeps 4–5 days easy.
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Freezer: Wrap it tight and freeze up to 2 months. Reheat in oven or microwave.
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Meal prep tip: Divide into single portions before freezing. Your future self will thank you on a Wednesday night.
Variations and Substitutions:
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Turkey or chicken? Go for it.
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No cottage cheese? Ricotta works. Even Greek yogurt in a pinch.
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More veggies? Add spinach, mushrooms, or bell peppers to the beef mix.
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Less dairy? Use Greek yogurt instead of sour cream. Skip cheese if you must (but… must you?).
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Spice it up? Crushed red pepper, jalapeños, or a splash of hot sauce.
What to Serve with Creamy Beef and Noodle Comfort Casserole?
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Garlic bread. Duh.
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Green beans or salad. If you feel like adulting.
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Applesauce. Trust me—Midwest classic.
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Wine or soda. Whatever makes you happiest.
Frequently Asked Questions:
Can I make this ahead?
Yes! Assemble and refrigerate up to 24 hours before baking.
What if I don’t like cottage cheese?
You’ll never notice it. But use ricotta if you must.
Can I add more cheese?
You didn’t even need to ask.
Creamy Beef and Noodle Comfort Casserole isn’t trying to win awards. It’s just trying to feed you and make you feel good. It’s the kind of meal that gets scraped clean from the pan. The kind you bring to a friend who’s having a hard week. The kind you make on a cold night when your brain’s tired but your stomach’s not.
It’s a hug. In noodle form.
If you try it, please tell me. Send pics. Spill your substitutions. Share what you served with it. I wanna hear it all.
Can’t wait to see your cheesy masterpiece.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Beef and Noodle Comfort Casserole
Ingredients
- 1 pound of ground beef
- 12 ounces of uncooked egg noodles
- 8 ounces of sour cream
- 8 ounces of small curd cottage cheese
- 1 can 15 ounces of tomato sauce
- 1 can 15 ounces of diced tomatoes, drained
- 9.3 ounces of cheddar cheese shredded
- 1.5 ounces of Parmesan cheese shredded
- 1 yellow onion finely chopped
- 2 cloves of garlic minced
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of smoked paprika
- Red pepper flakes to taste
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Step 1: Preheat your oven to 350°F (177°C) to ensure it's ready for baking the casserole once assembled.
- Step 2: Cook the egg noodles in a large pot of boiling salted water until they are al dente. Drain and rinse under cold water to stop the cooking process, then toss with a little olive oil to prevent sticking. Set aside.
- Step 3: In a large skillet over medium heat, brown the ground beef, breaking it apart into small pieces as it cooks. Once fully cooked, remove any excess grease by draining the beef.
- Step 4: Add the finely chopped onion and minced garlic to the skillet with the beef, cooking until the onion is translucent and fragrant.
- Step 5: Stir in the tomato sauce and drained diced tomatoes to the skillet. Season the mixture with Worcestershire sauce, smoked paprika, red pepper flakes, salt, and pepper. Let it simmer for about 5 minutes until slightly thickened, then remove from heat.
- Step 6: In a large mixing bowl, combine the cooked noodles with sour cream, cottage cheese, and shredded Parmesan cheese, mixing until evenly coated.
- Step 7: Layer half of the noodle mixture into a 9x13 inch baking dish. Top with half of the beef and tomato sauce mixture, followed by a layer of half the shredded cheddar cheese.
- Step 8: Repeat the layering with the remaining noodle mixture, beef and tomato sauce mixture, and cheddar cheese.
- Step 9: Bake in the preheated oven for 25 to 30 minutes, or until the cheese is bubbly and golden brown.
- Step 10: Once baked, let the casserole cool slightly before garnishing with chopped fresh parsley. Serve warm and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
