Last updated on February 11, 2026

A Cozy Start

Do you ever crave a warm, cheesy meal that feels like a kitchen hug after a long day? I have a memory of stirring bubbling casseroles with my mom while we traded silly kitchen stories, and that feeling is exactly what this recipe brings. For beginner cooks, baking a casserole can feel a little intimidating—uncooked noodles, timing, a pan full of bubbling cheese—but I promise this Cheesy Beef Casserole is easy and stress-free. If you love casseroles, you might also enjoy my take on a cheesy chicken spaghetti squash casserole that’s similarly cozy.

A Quick Look at This Cheesy Beef Casserole Recipe

This Cheesy Beef Casserole centers around two star ingredients: ground beef and egg noodles, joined by canned diced tomatoes and a handful of seasonings. It’s a one-dish comfort meal that’s hearty and kid-friendly, giving you protein and carbs in a satisfying, simple package. It’s great for home cooks and beginners because the method is straightforward—brown, mix, top with cheese, and bake—no complicated steps or special tools. Keep reading to find out little timing and seasoning tips that turn this into a weeknight favorite.

Ingredients You’ll Need for Cheesy Beef Casserole

Essentials

1 lb ground beef (lean or regular, depending on how much fat you want in the dish)
1 lb egg noodles (uncooked)
2 cans (14.5 oz each) diced tomatoes, undrained
1 packet chili or taco seasoning (about 1 oz)
1 medium onion, chopped (yellow or sweet)
1 bell pepper, chopped (any color; red or orange add sweetness)
Salt and pepper to taste
Onion powder to taste (start with 1/2 teaspoon)
Garlic salt to taste (start with 1/2 teaspoon)
Cheese — as much as you love! (I usually use 2 to 3 cups shredded cheddar or a cheddar-monterey jack mix)

Optional add-ons

1 cup frozen corn or drained black beans for extra texture and fiber
1/2 teaspoon smoked paprika or a pinch of cayenne for a touch of heat
1/2 cup sour cream or plain Greek yogurt stirred in after baking for creaminess
Fresh parsley or green onions, chopped, for garnish
1 cup sliced mushrooms sautéed with the onions for extra umami

Substitutions and shortcuts

Swap ground turkey or ground chicken for the beef if you want a lighter protein—cook the same way but watch for leaner meat drying out.
Use gluten-free egg noodles or small pasta shapes (like rotini) if you need gluten-free — cooking times in the oven stay the same because the noodles cook while baking with the tomatoes.
Short on time? Use pre-chopped onions and peppers from the produce aisle or frozen pepper/onion mixes—brown them straight from frozen.
No packet seasoning? Use 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon paprika, and a pinch of salt and pepper instead.
If you don’t have canned diced tomatoes, use a 14.5 oz can of crushed tomatoes (texture will be a little smoother) or 1 1/2 cups fresh diced tomatoes sautéed briefly with the vegetables.

How to Make Cheesy Beef Casserole Step-by-Step

I like to think of this recipe as friendly and forgiving. I’ll walk you through each step like we’re in the kitchen together.

Preheat the oven and prep your dish
- Preheat your oven to 350°F (175°C). Choose a 9×13-inch casserole dish for even baking. Lightly grease it with a little butter or cooking spray so nothing sticks.
Chop the veggies
- Chop one medium onion and one bell pepper into roughly 1/2-inch pieces. You want them bite-sized so they cook and mingle well with the noodles.
Brown the ground beef
- Heat a large skillet over medium-high heat. Add the ground beef (no oil is necessary if your beef has fat; if using lean beef, add 1 tablespoon olive oil). Break it up with a spatula.
- When it starts to brown, add the chopped onions and bell pepper to the pan. Continue to cook, stirring occasionally, until the beef is fully browned and the onions are translucent—about 6–8 minutes.
- Drain excess grease if desired. I usually drain off most of it to keep the casserole from getting too oily, but a little fat helps flavor.
Season the meat mixture
- Sprinkle the chili or taco seasoning packet over the beef and veggies. If you’re using a homemade seasoning mix instead, add it now. Stir well so the spices coat everything. Taste and add salt, pepper, onion powder, or garlic salt as needed—remember the cheese will add saltiness, so go cautiously.
Assemble the uncooked noodles and tomatoes in the casserole dish
- Spread the uncooked egg noodles evenly in the greased 9×13 baking dish. Don’t worry that they’re uncooked—these noodles will absorb moisture from the tomatoes and steam while baking. Pour the two cans of diced tomatoes (juice and all) evenly over the noodles. Use a spoon to gently push some of the tomatoes down so the noodles get soaked.
Add the browned meat mixture
- Spoon the seasoned beef, onions, and peppers evenly over the tomatoes and noodles. Gently stir everything together in the casserole dish so the meat and tomato juices coat the noodles. The goal is even distribution so every bite has beef, noodles, and tomato.
Add cheese and extra seasoning
- Sprinkle your shredded cheese over the top—use as much as you love. I usually do a generous 2 cups for a melty top, but 3 cups makes it extra gooey. If you like, reserve a little cheese to add in the last 5 minutes of baking so you get a crispier top layer. Taste the top and add a light dusting of onion powder or garlic salt if needed.
Cover and bake, then finish uncovered
- Cover the casserole dish tightly with foil and bake in the preheated oven for 20 minutes. This covered time lets the noodles soften as they absorb the tomato juices.
- Remove the foil and bake uncovered for an additional 5–10 minutes, or until the cheese on top is melted and starting to turn golden. Total bake time is usually 25–30 minutes. If you reserved cheese for the end, sprinkle it on now and let it melt during the uncovered bake.
Let it rest and serve
- Once out of the oven, let the casserole rest for about 5 minutes. This helps the sauce thicken a bit and makes scooping cleaner. Garnish with chopped parsley or green onions if you like, then scoop portions onto plates.
Make-ahead and reheating tips

To make ahead: assemble the casserole in the dish, cover tightly with foil, and refrigerate up to 24 hours. Add about 5–10 minutes to the covered bake time if baking from cold.
To reheat: portion leftovers into an oven-safe dish, add a splash of milk or tomato juice if it seems dry, cover, and bake at 350°F until heated through (about 15–20 minutes). You can also reheat individual portions in the microwave, covered, for 1–2 minutes depending on your microwave’s power.

A quick note: if you enjoy slow-simmered beef dishes, you might also appreciate my recipe for beef stew with potato topping—it has some different techniques but the same cozy vibe.

Common Mistakes to Avoid

Even simple recipes have a few traps. A little attention to these common mistakes will make your Cheesy Beef Casserole turn out reliably comforting.

Mistake 1: Using the wrong noodle or too much pasta

Choosing a noodle that’s too fine (like angel hair) or packing the dish with extra pasta can leave you with dry or unevenly cooked results. Stick to egg noodles or pasta shapes similar in size so they cook evenly with the tomato juices.

Mistake 2: Skipping the resting time

Serving immediately from the oven might mean a runny, unstable casserole. Let it rest for 5–10 minutes after baking so the sauce sets and the layers hold together for clean scoops.

Mistake 3: Over-seasoning early

Adding too much salt before you taste the whole casserole can lead to an overly salty meal, especially once cheese melts in. Season lightly when browning and adjust after everything is mixed, keeping in mind the saltiness of your cheese and seasoning packet.

Serving Suggestions for Cheesy Beef Casserole

This casserole is a full meal on its own, but a few simple sides and small touches can make it feel special without extra fuss.

A simple green salad

A crisp salad with lemon vinaigrette or a basic ranch dressing cuts the richness of the cheese and beef. I like mixed greens with sliced cucumber and a splash of apple cider vinegar.

Steamed or roasted veggies

Broccoli, green beans, or roasted carrots add color, fiber, and a fresh counterpoint. Steam or roast with a little olive oil and salt while the casserole bakes.

Crusty bread or garlic toast

If you want to sop up extra tomato-y sauce, warm, crusty bread or garlic toast is perfect. It’s also great for kids who like to make mini sandwich bites with their casserole.

Conclusion

I hope you’ll give this Cheesy Beef Casserole a try—it’s easier than it looks, customizable to what you have on hand, and reliably cozy for weeknights or casual family dinners. If you want inspiration for a similar ground beef bake with slightly different flavors, I found a lovely, simple version over at a Simple Ground Beef Casserole on Salt & Lavender that you might enjoy exploring.

FAQs About Cheesy Beef Casserole

Q1: Can I freeze Cheesy Beef Casserole?
A1: Yes, you can freeze this Cheesy Beef Casserole. Assemble it in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 2–3 months. Thaw overnight in the refrigerator before baking, and add a few extra minutes to the covered bake time.

Q2: How do I make Cheesy Beef Casserole less spicy?
A2: If the taco or chili seasoning is too spicy, use half the packet and boost flavor with milder spices like paprika and garlic powder. You can also swap for a mild taco seasoning or use simple salt, pepper, and a teaspoon of cumin instead.

Q3: Is Cheesy Beef Casserole good for meal prep?
A3: Absolutely. It reheats well and makes great leftovers for lunches or dinners. Portion it into airtight containers and refrigerate for up to 3–4 days, or freeze individual portions for longer storage.

Q4: Can I make Cheesy Beef Casserole vegetarian?
A4: Yes—replace the ground beef with cooked lentils, crumbled firm tofu, or a plant-based ground meat alternative. Sauté the onions and peppers as instructed, then add your vegetarian protein and proceed the same way.

Q5: How can I add more vegetables to Cheesy Beef Casserole?
A5: Fold in frozen peas or corn, add sautéed mushrooms, or stir in a handful of chopped spinach near the end of assembly. If adding watery vegetables (like fresh zucchini), sauté them first to release some moisture so the casserole doesn’t become too soupy.

Cheesy Beef Casserole