Beef Noodle Casserole

I’ve had this recipe for Beef Noodle Casserole for 40 years! My mother clipped it out of a newspaper and made it, and I’ve held onto it all this time, it was just that good. It’s pretty simple to make. Over time I have added the crushed red pepper flakes to add a touch of heat to the sauce. It’s one of those recipes that will become a favorite comfort food.

Beef Noodle Casserole

5 from 7 votes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 6 servings


  • 1 pound 75-80% lean ground beef
  • 2 Tbsp butter
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1 tsp sugar
  • ⅛-¼ tsp crushed red pepper flakes
  • 1 green bell pepper, chopped
  • ½ pound mushrooms (button, crimini or porcini) sliced, with stems removed
  • 16 ounces tomato sauce
  • 7-8 ounce package of flat or flat-ish pasta such as farfalle (bowtie), egg noodles, lasagne noodles cooked and sliced, etc
  • 1 Tbsp butter
  • 1 bunch scallions (green onions) sliced, including the green tops
  • 8 ounces cream cheese softened to room temp
  • 1 cup sour cream
  • ½ cup grated parmesan cheese


  • Cook the beef in the butter in a large skillet until well-crumbled and no longer pink.
  • Add all the ingredients up to and including the tomato sauce and cook on low heat for 20 minutes. At the same time, cook the noodles and drain.
  • In a small skillet, saute the sliced onions in the butter for about four minutes, then remove from heat. Allow them to cool briefly. In a bowl, combine them with the cream cheese and sour cream, mixing well.
  • Grease a 2-quart casserole and alternate layers of noodles, cheese mixture and meat sauce, until all the ingredients are used up.
  • Sprinkle the top with the grated parmesan and bake at 350° for 25-30 minutes or until the cheese is bubbly. All it to cool for about minutes, then serve.
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Beef Noodle Casserole

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