When life gets busy and you need a hearty, family-friendly meal that satisfies everyone at the table, this Minced Meat Casserole delivers every single time. It’s the ultimate comfort food: layers of tender egg noodles, rich ground beef in a savory tomato sauce, and a creamy cheese mixture that bakes into a golden, bubbly masterpiece.
Even better? It’s customizable, great for meal prep, and makes enough for leftovers (if you’re lucky). Whether you’re feeding a crowd or prepping a cozy dinner ahead of time, this casserole is always a hit.
Why This Casserole Deserves a Spot in Your Meal Plan
This isn’t your average pasta bake. Here’s why this minced meat casserole stands out:
- It’s layered like lasagna, but easier: Egg noodles, creamy filling, meaty sauce—repeat and top with cheese.
- Rich and balanced flavor: Tomato sauce and seasoned beef pair perfectly with the tang of sour cream and smoothness of cream cheese.
- Great for leftovers: It reheats like a dream, making it ideal for busy weeks.
- Endlessly flexible: Add veggies like mushrooms, spinach, or bell peppers—or spice it up with red pepper flakes or hot sauce.
Serve it with garlic bread and a crisp salad, and you’ve got a complete, satisfying meal that’s ready in under an hour.
Ingredients You’ll Need
- 1 pound ground beef
- 2 cans (15 oz each) tomato sauce
- 1 large white onion, chopped
- 1 package (8 oz) egg noodles
- 1 cup sour cream
- 1 package (3 oz) cream cheese
- ½ cup shredded sharp Cheddar cheese (or more to taste)
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon white sugar
- Cooking spray for greasing the baking dish
How I Make This Minced Meat Casserole (Step-by-Step)
1. Brown the Beef
In a large skillet over medium-high heat, I cook the ground beef until it’s browned and crumbly. Once it’s done, I drain off any excess fat to keep the casserole from getting greasy.
2. Make the Meat Sauce
To the cooked beef, I add garlic salt, regular salt, and the tomato sauce. I stir in the sugar to cut the acidity of the tomatoes, then let the mixture simmer gently for about 20 minutes to develop rich flavor.
3. Boil the Noodles
While the sauce simmers, I bring a large pot of salted water to a boil and cook the egg noodles until tender—about 7–8 minutes. After draining, I rinse them under cold water to stop the cooking and keep them from sticking together.
4. Make the Creamy Layer
In a mixing bowl, I combine the chopped onion with the sour cream and softened cream cheese. I stir until smooth and creamy—this layer adds a delicious tang and creaminess that balances the tomato-based sauce.
5. Assemble the Layers
I preheat the oven to 350°F (175°C) and coat a 9×13-inch baking dish with cooking spray.
Here’s how I layer:
- Bottom layer: Half of the cooked noodles
- Middle layer: Half of the sour cream/cream cheese mixture
- Top layer: Half of the meat sauce
Then I repeat the layers, finishing with a generous sprinkle of shredded sharp Cheddar cheese on top.
6. Bake Until Bubbly
I bake the casserole uncovered for 25 minutes, or until the cheese is melted, bubbling, and lightly golden at the edges. That cheesy top is always the first thing to disappear!
7. Serve and Enjoy
Once out of the oven, I let it sit for a few minutes before slicing and serving. It helps the layers hold together—and keeps mouths from burning on the molten cheese!
What to Serve With It
This casserole is filling on its own, but here’s how I like to round out the meal:
- Garlic bread or cheesy rolls
- A crisp green salad with vinaigrette
- Roasted veggies like broccoli or green beans
- Pickled vegetables or a cucumber salad for brightness
And yes, it pairs beautifully with a glass of red wine or a cold soda.
Tips From My Kitchen
- Use full-fat dairy: For the richest, creamiest texture in the filling.
- Add veggies to the meat sauce: Sautéed mushrooms, bell peppers, or spinach blend in easily and add nutrition.
- Spice it up: A pinch of crushed red pepper or a dash of hot sauce adds a little kick.
- Freeze it: Assemble the casserole ahead of time (minus the cheese), wrap tightly, and freeze for up to 3 months. Add cheese before baking.
FAQs From My Kitchen
Q: Can I make this ahead of time?
A: Yes! Assemble it fully, cover, and refrigerate for up to 24 hours. Bake as directed, adding 5–10 minutes to the cook time if starting cold.
Q: What’s a good meat substitute?
A: Ground turkey, ground chicken, or plant-based meat alternatives all work well in this recipe.
Q: Can I use a different pasta?
A: Definitely. Penne, rotini, or even shells would hold the sauce and cheese beautifully.
Q: Can I double this for a crowd?
A: Absolutely. Use a larger baking dish or two standard 9x13s and bake both side by side.
Why You’ll Want to Keep This Recipe Handy
Minced Meat Casserole is the ultimate weeknight win—comforting, customizable, and made with pantry staples. It’s the kind of cozy, cheesy, no-fuss meal that disappears fast and pleases everyone at the table.
Make it once, and I promise you’ll be coming back to this one whenever you need something easy, filling, and guaranteed to satisfy.
This Minced Meat Casserole Is the Weeknight Comfort Classic You’ll Want to Make on Repeat
Ingredients
- 1 pound ground beef
- 15 oz tomato sauce
- 1 cup sour cream
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon white sugar
- 8 oz egg noodles
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat and drain excess fat.
- Add tomato sauce, garlic salt, onion powder, sugar, salt, and black pepper to the skillet. Stir to combine and let simmer for about 5 minutes.
- Meanwhile, cook egg noodles according to package instructions, then drain.
- In a large bowl, mix cooked noodles with the sour cream and half of the cheddar cheese.
- In a baking dish, layer half of the noodle mixture, followed by the beef mixture, and then the remaining noodles on top.
- Sprinkle the remaining cheddar cheese over the casserole.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
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