Casserole Recipes Oven – Easy Cheesy Beef Bake

This oven casserole is the answer to the 5 p.m. question of what's for dinner. Layers of egg noodles, seasoned ground beef, and a creamy tomato sauce bake under a blanket of melted cheddar until the edges bubble and the top turns golden brown.

Unlike stovetop pasta bakes that turn gluey, this one holds its shape because the noodles are cooked just shy of al dente and the sauce is thickened with a touch of flour. Everything comes together in one skillet and one baking dish, so cleanup stays manageable.

It is the kind of dish that tastes even better the next day, which makes it ideal for meal prep, potlucks, and feeding a crowd without standing over the stove.

About the Ingredients

12 oz (340g) dried egg noodles

Egg noodles give the classic casserole texture; wide or extra-wide work best. Substitute penne or rotini if you cannot find egg noodles, and cook them 1 minute less than the package says.

1 lb (454g) lean ground beef (85/15)

85/15 gives enough fat for flavor without a greasy casserole. Swap in ground turkey or Italian sausage for a different flavor profile; if using turkey, add 1 tablespoon olive oil to the skillet.

1 medium yellow onion, diced (about 1 cup)

Yellow onion melts into the sauce and adds sweetness. A white onion or two shallots are fine substitutes if that is what you have.

3 cloves garlic, minced

Fresh garlic is worth it here; the flavor blooms in the hot fat. Use 1 teaspoon garlic powder in a pinch, added with the spices.

2 cups (480ml) low-sodium beef broth

Low-sodium broth lets you control the salt level. Chicken broth or vegetable broth both work as substitutes without changing the bake time.

1 can (15 oz / 425g) crushed tomatoes

Crushed tomatoes create a rustic, spoonable sauce. Fire-roasted crushed tomatoes add a subtle smoky note if you want a little more depth.

1 can (10.5 oz / 298g) condensed cream of mushroom soup

This is the shortcut that makes the sauce creamy without a roux. Cream of celery or cream of chicken soup are easy one-to-one swaps.

2 cups (226g) shredded sharp cheddar cheese, divided

Sharp cheddar melts smoothly and gives a tangy bite; reserve 1/2 cup for the top. A cheddar-monterey jack blend melts even more evenly.

1 teaspoon smoked paprika

Smoked paprika adds warmth and a mild smokiness. Sweet paprika works, but the finished dish will taste a bit flatter.

1 teaspoon dried oregano

Oregano rounds out the tomato-beef flavor. Dried basil or Italian seasoning are fine substitutes.

1/2 teaspoon kosher salt and 1/4 teaspoon black pepper

Season in layers; taste the sauce before baking and adjust. If using table salt, reduce to 1/4 teaspoon since it is finer.

2 tablespoons unsalted butter, plus more for the dish

Butter keeps the noodles from sticking and enriches the sauce. Use olive oil for greasing the dish if you prefer.

Tips & Tricks

Do Not Overcook the Noodles

Boil them 1 minute shy of al dente so they finish in the oven instead of turning mushy.

Drain the Beef Well

Spoon off excess fat after browning, or the casserole will bake up greasy and the sauce will separate.

Let It Rest Before Serving

A 10-minute rest lets the sauce thicken so portions hold together instead of running across the plate.

Step-by-Step Instructions

1. Heat the oven

Preheat the oven to 375F (190C) and butter a 9×13-inch baking dish. A fully preheated oven is what gives the casserole its bubbling edges and even browning.

2. Boil the noodles

Cook the egg noodles in well-salted water for 1 minute less than the package directs, then drain and toss with 1 tablespoon butter. They should be firm in the center, not fully tender.

3. Brown the beef

In a large skillet over medium-high heat, cook the ground beef and onion for 6 to 8 minutes, breaking it up, until no pink remains and the onion is translucent. Spoon off excess fat.

4. Bloom the aromatics

Add the garlic, smoked paprika, oregano, salt, and pepper and stir for 30 seconds until fragrant. This short bloom is what makes the sauce taste seasoned all the way through.

5. Build the sauce

Stir in the broth, crushed tomatoes, and cream of mushroom soup, scraping up browned bits. Simmer for 5 minutes until slightly thickened, then stir in 1 1/2 cups cheddar until melted.

6. Combine and assemble

Fold the drained noodles into the skillet, then transfer everything to the buttered baking dish. Spread it level and scatter the remaining 1/2 cup cheddar over the top.

7. Bake until bubbling

Bake uncovered at 375F (190C) for 22 to 25 minutes, until the edges bubble and the top is golden brown. The center should read 165F (74C) on an instant-read thermometer.

8. Rest and serve

Let the casserole rest for 10 minutes before scooping. The sauce sets up during the rest, so servings hold together instead of running.

Delicious Variations

Tex-Mex Twist

Swap the oregano for cumin, use pepper jack cheese, and stir in a can of drained black beans and diced green chiles.

Chicken Alfredo Bake

Replace the beef and tomato sauce with 3 cups shredded rotisserie chicken and a jar of alfredo sauce for a creamy white casserole.

Vegetarian Garden Bake

Use mushrooms and zucchini in place of the beef, vegetable broth instead of beef broth, and add 1 cup frozen peas.

How to Store Casserole Recipes Oven

Frequently Asked Questions

Grab your baking dish and make this cheesy oven casserole tonight. Serve it with a crisp green salad or garlic bread, then tell me in the comments how your family liked it.

Casserole Recipes Oven

Casserole Recipes Oven delivers a cheesy beef pasta bake with bubbling edges and a golden top, ready in 50 minutes for a fuss-free family dinner.

★★★★½ 4.8 (213 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 12 oz (340g) dried egg noodles
• 1 lb (454g) lean ground beef (85/15)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 cups (480ml) low-sodium beef broth
• 1 can (15 oz / 425g) crushed tomatoes
• 1 can (10.5 oz / 298g) condensed cream of mushroom soup
• 2 cups (226g) shredded sharp cheddar cheese, divided
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter, plus more for the dish

📋 Instructions

1. 1Heat the oven — Preheat the oven to 375F (190C) and butter a 9×13-inch baking dish. A fully preheated oven is what gives the casserole its bubbling edges and even browning.
2. 2Boil the noodles — Cook the egg noodles in well-salted water for 1 minute less than the package directs, then drain and toss with 1 tablespoon butter. They should be firm in the center, not fully tender.
3. 3Brown the beef — In a large skillet over medium-high heat, cook the ground beef and onion for 6 to 8 minutes, breaking it up, until no pink remains and the onion is translucent. Spoon off excess fat.
4. 4Bloom the aromatics — Add the garlic, smoked paprika, oregano, salt, and pepper and stir for 30 seconds until fragrant. This short bloom is what makes the sauce taste seasoned all the way through.
5. 5Build the sauce — Stir in the broth, crushed tomatoes, and cream of mushroom soup, scraping up browned bits. Simmer for 5 minutes until slightly thickened, then stir in 1 1/2 cups cheddar until melted.
6. 6Combine and assemble — Fold the drained noodles into the skillet, then transfer everything to the buttered baking dish. Spread it level and scatter the remaining 1/2 cup cheddar over the top.
7. 7Bake until bubbling — Bake uncovered at 375F (190C) for 22 to 25 minutes, until the edges bubble and the top is golden brown. The center should read 165F (74C) on an instant-read thermometer.
8. 8Rest and serve — Let the casserole rest for 10 minutes before scooping. The sauce sets up during the rest, so servings hold together instead of running.

👨‍🍳 Chef's Note: For the crispiest top, avoid covering the dish during baking; the dry oven heat is what turns the cheese golden.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 485 kcal · 26g protein · 38g carbs · 25g fat