Easy Cheesy Beef and Noodle Casserole

This easy beef and noodle casserole is cheesy, beefy and makes a lot, allowing you to feed a crowd, or save a casserole for another night!

Course Main Dish

Cuisine American

Keyword easy casserole recipes, easy pasta recipes

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 275kcal

Author Nicole Cook

Ingredients

2 pounds ground beef
1 medium onion
1 clove garlic
28 ounces spaghetti sauce (two jars)
29 ounces stewed tomatoes
16 ounces pasta shells
3 cups light sour cream
8 slices provolone cheese
8 slices mozarella cheese

Instructions

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.
FOR ONE CASSEROLE: Spoon 1/4 of the shells into your casserole dish, spread them out. Next, top the shells with 1/4 of the meat sauce. Next spread a layer of the sour cream over the meat sauce. On top of the sour cream, place 4 slices of provolone cheese spread out. Now layer another 1/4 of the pasta, another 1/4 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.
At 30-40 minutes remove tin foil and allow to continue cooking for about 5-10 minutes longer or until cheese is completely melted, turning golden and bubbly. Allow to sit on counter for about 5-10 minutes. Serve hot.

Notes

While your first casserole is baking, finish preparing the 2nd casserole exactly as you did the first. 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.

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