Skip to Content

Easy, Cheesy, Beef and Noodle Casserole

Share this Recipe!

It’s Monday morning and it’s time again for This Week’s Cravings.

Our theme this week is Comfort Foods: Soups & Casseroles. I love casseroles, so this was an extremely easy week for me. More on that in a minute.

I’m proud to be co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING, Kristen from From My Tiny Kitchen, Angie from Big Bear’s Wife  & Kristi from Veggie Converter.

Have you made any Soups or Casseroles and want to link up with us? Go ahead and link it up down below in the linky, just please make sure it’s a soup or casserole and not something else. Also, please make sure you read the simple rules first so your post isn’t removed.

Now, onto my yummy recipe and the story behind it.

Some of you may know about my accident about a month ago – I severed my Achilles Tendon, had to have surgery a couple of weeks ago and am now hopefully on the road to recovery. To read the whole terrible story, you can read all about how I severed my Achilles Tendon here.

Well, this is when mini-chef comes in super handy – she’s an amazing little chef when she has a recipe and a couple of extra hands. She enlisted the help of her sisters and they made a very elaborate meal using a couple of recipe cards and their own brilliance and this is the amazing casserole that was part of the amazing meal they put together for me the first night after my surgery.

Easy, Cheesy, Beef & Noodle Casserole
This yields 2 casseroles, so save one for freezing. (It was a godsend for me).

  • 2 lbs. lean ground beef
  • 1 med. onion, chopped
  • 1 garlic clover, minced
  • 2 (14 oz.) jars of spaghetti sauce
  • 2 cans (14.4 oz.) stewed tomatoes
  • 16 oz. uncooked medium pasta shells
  • 3 c. light sour cream, divided – room temp (leave on the counter about 30-45 minutes)
  • 8 slices of provolone cheese
  • 8 slices part skim Mozzarella cheese

In a large skillet, cook the beef, onion and garlic over medium heat until it isn’t pink anymore; drain. Stir in the spaghetti sauce and stewed tomatoes. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes.

In a large pot, cook the pasta according to package directions. Drain and then rinse them with cold water. Grab two 9″x13″ casserole dishes and set them side by side. I do both casseroles at the same time, but it’s up to you if you want to fill one, and then fill the other.

This is for 1 casserole: Spoon ¼ of the shells into your casserole dish, spread them out. Next, top the shells with ¼ of the meat sauce. Next spread a layer of the sour cream over the meat sauce. Don’t use too much because there is not only another layer, there is another casserole (it will also do some melting and blending on it’s own as it cooks). On top of the sour cream, place 4 slices of provolone cheese spread out. Now layer another ¼ of the pasta, another ¼ of the meat mixture, another layer of sour cream and top with 4 slices of Mozzarella cheese.

Cover the dish with a piece of tin foil and bake at 350 degrees for about 30-40 minutes.

While that’s cooking, finish preparing the 2nd casserole, cover and pop in the freezer for a later meal. To serve the 2nd casserole, thaw the dish in the refrigerator overnight, remove from fridge and uncover about 45 minutes before cooking. Cook at 350 for 30-40 minutes.

We paired this with a fresh salad, roasted asparagus and garlic bread. It was SO good – thanks Brie! You’re an awesome mini-chef.

More pictures:

Participate in upcoming linky parties:
  • 1/16/2012 Week # 64 CHEESE LOVER DAY… YUMMY Cheese recipes
  • 1/23/2012 Week # 65 Homemade Pies
  • 1/30/2012 Week # 66 Recipe from Your Favorite COOKBOOK
  • 2/6/2012 Week # 67 Nutella DAY (Peanut Butter, Almond Butter & More)
  • 2/13/2012 Week # 68 Valentine’s Day Treats or Romantic Dinners
  • 2/20/2012 Week # 69 Avocado Recipes & Homemade Salsa
  • 2/27/2012 Week # 70 Smoothies & Shakes
  • 3/5/2012 Week # 71 5-Ingredient Meal

This is a BLOG Party hosted by MOMS CRAZY COOKING and co-hosted by the blogs listed in the top paragraph.

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party!

If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.

This week’s theme is: Comfort Food: Casseroles & Soups.

Please only link recipes with our theme!


 


Share this Recipe!

Tell Us What You Think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Nicole Humphrey Cook

Saturday 14th of January 2012

Well, perhaps it could be looked at kinda like a Lasagna, but really it's not. It has no ricotta cheese or cottage cheese which is almost essential for a true Lasagna. It is however layered somewhat like a Lasagna, but without the big Lasagna noodles and I usually use shredded cheese on a Lasagna, not slices of cheese. I would have named it Lasagna, but I already have a Lasagna recipe on here. :)

Kara

Tuesday 10th of January 2012

This looks delicious, but I would consider it more of a Lasagna. I am going to try your recipe. The only thing is I will use grass fed beef because that’s the only kind of red meat I will eat.

Kristen

Tuesday 10th of January 2012

It's wonderful that your kids are at the age where they can help out so much while you are laid up. It does sound like an amazing casserole.

Nicole Humphrey Cook

Tuesday 10th of January 2012

I truly am blessed Kristen. It was a delicious casserole and great for a quick weeknight dinner!

This site uses Akismet to reduce spam. Learn how your comment data is processed.