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Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings

This Beef Noodle Casserole will always have a very special place in my heart. This was my Grandma’s recipe that she taught me years ago. Now, I get to share it with you as well! I have listed all the things you will be needing so you just have to follow them step by step and you are good to go! Have a wonderful day, friends. Enjoy!


12 ounces egg noodles uncooked

2 tsp olive oil

1 1/4 lbs. lean ground beef I use 90% lean

1 onion finely chopped

2 tsp minced garlic

salt and pepper to taste

16 ounces canned tomato sauce

15-ounce can of diced tomatoes drained, I prefer to use the small diced (petite cut) variety

2 tsp Italian seasoning

2 c shredded cheddar cheese

2 tbsp chopped parsley

cooking spray


Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.


Add the egg noodles and cook until done. Drain and set aside.

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Place a large pan on the stove and turn the heat to medium-high.

Add olive oil and allow it to become hot.

Add the ground beef, then cook until crumbly and brown.

Add the garlic and onion, then saute until aromatic and translucent. Sprinkle salt and pepper to season.

Add the tomatoes, tomato sauce, and Italian seasoning. Stir until well blended.

Add the cooked noodles and toss until well coated with the delicious sauce.

Apply cooking spray in a 9×13-inch baking pan.

Transfer everything into the prepared baking pan and spread it evenly.

Sprinkle a generous amount of cheddar cheese on top.

Place it inside the preheated oven and bake for about 15 minutes or until the cheese is melted completely.

Remove from the oven and garnish with freshly chopped parsley.

Serve immediately and enjoy!

Nutrition Facts:

Calories: 458kcal | Carbohydrates: 47g | Protein: 38g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 145mg | Sodium: 605mg | Potassium: 787mg | Fiber: 3g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 6.7mg | Calcium: 325mg | Iron: 4.6mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...