Hamburger Casserole with Egg Noodles

5 from 2 votes

This easy hamburger casserole bakes cheesy egg noodles, seasoned ground beef, and vegetables into one saucy, family friendly dinner.

Prep Time20

Cook Time25

Total Time45

Course: Dinner

Cuisine: American

Servings:

Calories: 438kcal

Prepare egg noodles according to directions and set aside.
4 cups dry egg noodles
Preheat the oven to 375°F. Spray a 9×13 baking dish with cooking spray.
In a medium skillet, cook the ground beef until it is almost done, breaking it up with a wooden spoon as you go.
1 pound lean ground beef
Add the onion and green pepper to the skillet and cook about 4 minutes, then add the garlic and Italian seasoning and cook 1 minute more.
1 cup diced onion, 1 cup diced green pepper, 1 teaspoon garlic, 1 teaspoon Italian Seasoning
Pour tomato sauce and diced tomatoes into the skillet, add salt and pepper to taste and cook together for a few minutes, stirring frequently.
8 ounce can tomato sauce, 14 ounce can diced Italian style tomatoes, ¾ teaspoon salt, ¾ teaspoon pepper
Put the egg noodles in the bottom of the baking dish. Pour the ground beef mixture on top. Add in the peas, carrots, corn, and half of the cheese. Mix everything together thoroughly.
½ cup frozen peas and carrots, ¼ cup frozen corn, 1.13 cups shredded cheddar jack cheese
Top with remaining cheese and bake for 25 minutes in the oven, until the cheese is melted and the casserole is heated through.
1.13 cups shredded cheddar jack cheese
Serve warm, garnished with fresh parsley if desired.

The egg noodles keep cooking in the oven, so pull them off the stove at al dente, about 7 minutes, or they turn mushy in the bake.
Taste the beef mixture before it goes in the dish and adjust the salt, up to a full teaspoon each of salt and pepper if it needs it.
Spread the top cheese all the way to the edges so no noodles dry out.

Store leftovers in an airtight container in the fridge and reheat with a splash of water to bring back the sauce.