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Homestyle Ground Beef Casserole

Serve with a simple green salad and tasty garlic bread for a dinner that will be a household favorite.
Prep Time23 mins
Total Time1 hr 18 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Ground Beef, Pasta
Servings: 6 servings


  • 1 lb Savannah River Farms Ground Beef
  • 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1 (10-oz) can diced tomatoes and green chiles, undrained
  • 1 (6-oz) can can tomato paste
  • 1 tsp salt
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp pepper
  • 3 cups uncooked medium egg noodles
  • 5 green onions, chopped
  • 1 (8-oz) container sour cream
  • 1 (3-oz) package cream cheese, softened
  • 4 oz shredded sharp Cheddar cheese (about 1 cup)
  • 4 oz shredded Parmesan cheese (about 1 cup)
  • 4 oz shredded mozzarella cheese (about 1 cup)


  • Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Stir in both cans diced tomatoes and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; set aside.
  • Preheat oven to 350°F. Prepare egg noodles according to package directions. Stir together hot cooked noodles, chopped green onions, sour cream, and cream cheese until blended.
  • Spoon egg noodle mixture into a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle with cheeses in order listed.
  • Bake, covered, at 350°F for 35 minutes. Uncover and bake 5 more minutes. Let stand 10 to 15 minutes before serving.


TO MAKE AHEAD: Label and freeze assembled, unbaked casserole up to 1 month. Thaw in fridge overnight. Let stand 30 minutes; bake as directed.