One-Pan Cheesy Beef Noodle Casserole
This cheesy beef noodle casserole is the answer when you want a warm, filling dinner and a quick cleanup. It’s all savory ground beef, tender egg noodles, and a creamy tomato sauce under a layer of browned cheddar.
Everything happens in a single oven-safe skillet, from the first sizzle of the meat to the final minute under the broiler. You get a real-deal casserole with none of the typical sink full of pots.
What Makes This Casserole So Good
The ground beef and tomato paste build a deep, savory backbone that never tastes like a shortcut meal. The sauce clings to the noodles without turning soupy or stiff.
A broiler finish transforms the cheese into something special, a lacy, golden crust that cracks when you scoop into it. Each bite has that soft pasta-bake texture and a little caramelized edge from the bottom of the pan.
Ingredients
- 1 tbsp olive oil: any neutral oil works, it keeps the beef from sticking too soon.
- 1 lb ground beef: 85% lean gives good flavor and enough drippings for the sauce.
- 1 medium yellow onion, diced: about 1 cup.
- 3 cloves garlic, minced: use the big ones, don’t skimp here.
- 2 tbsp tomato paste: this is the savory base, it needs a minute to bloom.
- 3 cups beef broth: low-sodium lets you control the salt.
- 1 tbsp Worcestershire sauce: adds a punch of umami.
- 1 tsp smoked paprika: for a subtle smokiness.
- ½ tsp salt: adjust after simmering if your broth is salty.
- ¼ tsp black pepper.
- 12 oz wide egg noodles: classic, but any short pasta works, see Variations.
- ½ cup sour cream: full-fat keeps the sauce smooth and rich.
- 1½ cups shredded sharp cheddar cheese: shred it yourself for the best melt.
Variations / Substitutions
- Use ground turkey: you’ll miss a little richness, so add an extra tablespoon of oil and a splash of soy sauce.
- Swap the cheese: Monterey Jack or a smoked gouda changes the character without losing the melt.
- Add vegetables: fold in a cup of frozen peas or a handful of spinach just before the sour cream step.
- Make it spicy: stir a pinch of cayenne or a spoonful of chipotle paste into the tomato paste.
- Try a different pasta: rotini, farfalle, or even broken lasagna sheets all work, just watch the simmer time.
For a creamier, mushroom-forward take, look at the Beef Stroganoff Casserole recipe on the site.
How To Make Cheesy Beef Noodle Casserole
Step 1: Brown the Beef and Onion
Heat the 1 tbsp olive oil in a large (12-inch) oven-safe skillet over medium-high heat. Crumble in the 1 lb ground beef and scatter the diced onion on top. Cook for about 5 minutes, breaking the meat apart with a spoon, until the beef loses its pink color and the onion softens. Drain off most of the fat, leaving about a tablespoon in the pan.
The onion should look translucent and the meat should smell deeply savory, with some browned bits starting to cling to the skillet bottom.
Step 2: Bloom the Tomato Paste
Add the 3 cloves minced garlic and 2 tbsp tomato paste to the beef mixture. Stir constantly for 1 full minute. You’ll see the tomato paste darken from bright red to a brick color and stick to the bottom of the pan. This step builds the rich, long-cooked flavor in a fraction of the time.
The aroma will turn sweet and concentrated. If the paste starts to scorch, lower the heat a little, but a good sticky coating on the skillet is what you want.
Step 3: Simmer the Noodles
Pour in the 3 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp pepper. Scrape up every bit of that browned paste from the skillet bottom with a wooden spoon. Bring the liquid to a boil, then stir in the 12 oz egg noodles. Reduce the heat to medium and simmer, uncovered, for 8 to 10 minutes, stirring once or twice so the noodles cook evenly. They should be tender and the sauce will thicken to a creamy consistency that still pools a little.
Look for the noodles to have soaked up most of the liquid, with just enough saucy gloss left to coat each strand. If the pan goes dry before they’re cooked, splash in a little more broth.
Step 4: Stir in the Sour Cream
Remove the skillet from the heat. Add the ½ cup sour cream and stir gently until everything turns pale and velvety. Fold in half of the shredded cheddar (¾ cup) so it melts into the sauce. The mixture will tighten slightly, which is fine because the final cheese topping will add back gooeyness.
The sauce should now look creamy and cling to the noodles without being heavy. Give it a taste and adjust with a pinch of salt if needed.
Step 5: Broil Until Bubbly and Golden
While the casserole sits on the stovetop, move an oven rack to about 6 inches below the broiler and crank the broiler to high. Scatter the remaining ¾ cup shredded cheddar evenly over the top of the noodle mixture. Slide the skillet under the broiler for 2 to 3 minutes, keeping the oven light on and watching through the window. The cheese will bubble, then develop deep brown spots that look almost like lace.
Pull the pan when the cheese is set and golden, not burned. Serve it hot straight from the skillet, and the first spoonful will pull up gooey strands of cheese and soft noodle ribbons.
Tips for the Best Casserole
- Broiler timing matters.: Once cheese is under the broiler, it can go from golden to bitter in seconds. Stay nearby and pull it as soon as the brown spots appear.
- Use a truly oven-safe skillet.: Not all skillets are rated for broiler heat. Stainless steel or cast iron work perfectly, but check that your handle is ovenproof too.
- Don’t overcook the noodles in the broth.: They will continue to absorb liquid as they sit, so pull them when they’re just tender, not mushy.
- Rest the casserole for a couple minutes before serving.: This lets the sauce set up a bit so it doesn’t run when you scoop portions.
- Keep some crunch on the table.: A quick side slaw or buttered breadcrumbs on top of the cheese can add a welcome contrast to all that softness.
Storing Leftovers
- Refrigerate: Cooled leftovers keep well for up to 3 days in an airtight container. The noodles will soften a little more overnight but the flavor deepens.
- Reheating: Warm single portions in the microwave with a splash of milk or broth to loosen the sauce. To revive the crispy top, reheat the whole skillet in a 350°F oven for about 10 minutes, then hit it with the broiler for 1 minute.
What To Serve With Cheesy Beef Noodle Casserole
A crisp, tangy side offsets the richness of the cheese and beef. A simple arugula salad dressed with lemon and olive oil works beautifully, its pepperiness cuts through the creaminess. For something warm, roasted broccoli with garlic and a squeeze of lemon brings brightness without adding more dairy or carbs.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Rotini, penne, or farfalle all hold sauce well. You may need to adjust the simmer time by a minute or two depending on the shape’s thickness.
How do I make this ahead for company?
Assemble the casserole through Step 4, but don’t add the final cheese topping or broil. Cover and refrigerate up to 24 hours. When ready to serve, warm it on the stovetop with a splash of broth, then proceed with Step 5, adding about 5 minutes to the baking time.
Can I freeze this casserole?
Yes. Cool it completely after Step 4 (before broiling), then cover tightly and freeze for up to 2 months. Thaw overnight in the fridge, reheat on the stove, and broil the cheese just before serving.
My sauce seems thin, what went wrong?
The noodles likely needed a couple more minutes of simmering, or your broth had more water content than expected. Next time, let it bubble uncovered a little longer before adding the sour cream, or reduce the broth by ¼ cup.
Is there a way to skip the dairy?
Use a plant-based sour cream and a good melting vegan cheddar shred. The sauce will still be creamy, though the flavor will be milder, add an extra half tablespoon of nutritional yeast to boost the savory notes.
Cheesy Beef Noodle Casserole Recipe
Ingredients
Method
- Heat oil in a large oven-safe skillet over medium-high. Brown beef and onion for 5 minutes, breaking up meat, then drain most of the fat.
- Add garlic and tomato paste, stirring for 1 minute until paste darkens and smells sweet.
- Pour in broth, Worcestershire, paprika, salt, and pepper. Bring to a boil, stir in noodles, then simmer uncovered 8-10 minutes until tender and sauce thickens.
- Remove from heat. Stir in sour cream and half the cheddar until smooth.
- Move an oven rack 6 inches below the broiler and heat broiler to high. Top casserole with remaining cheese, then broil 2-3 minutes until bubbly and golden. Serve hot.
