Beef Noodle Casserole

Easy, cheesy, and flavorful, this beef noodle casserole is a family-friendly dinner for busy nights!

Course Dinner

Cuisine American

Keyword beef and noodle casserole, beef noodle casserole, ground beef casserole with noodles, ground beef noodle casserole

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 532kcal

Author Blair Lonergan

8 ounces uncooked wide egg noodles
2 lbs. ground beef
1 green bell pepper, seeded and diced
1 small yellow onion, diced (about 1 cup total)
Kosher salt and ground black pepper, to taste
1 (28 ounce) can whole tomatoes, not drained
2 cans (10.75 ounces each) condensed tomato soup, not diluted (I used Campbell’s Healthy Request)
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon dry mustard
1 teaspoon garlic powder
1 cup grated cheddar cheese
1– 2 cups French fried onions, for topping

Preheat oven to 350°F. Grease a 13 x 9-inch baking dish; set aside.
Cook noodles in a large pot of well-salted boiling water according to package directions for 1 minute less than al dente. Drain well.
Meanwhile, heat a large skillet or Dutch oven over medium-high heat. Brown beef, bell pepper, and onion in the skillet; drain excess grease. Season with salt and pepper, to taste. Add tomatoes (with juice), crushing the tomatoes slightly with a wooden spoon. Stir in the condensed soup, brown sugar, chili powder, dry mustard, and garlic powder.
Add the cooked noodles to the ground beef mixture; toss to combine.
Transfer to the prepared baking dish. Sprinkle with cheese. Bake, uncovered, for 20 minutes. Add the fried onions on top; return the dish to the oven for about 5-10 more minutes, until the filling is hot and bubbly and the onions are lightly browned on top.