Beef is one of the main staples of just about every meal across many parts of the world. Noodles are also a big staple, and you see them quite frequently together. Spaghetti and meatballs tend to come to mind in that regard, but that’s more of an Italian dish. If you want a hearty meal that reminds you more of Middle America, you might gravitate more toward the classic beef and noodle casserole.
Growing up in Indiana, this was a recipe that our family would eat pretty frequently. For this dish, we use Farfalle pasta, and the way it mixes with the ground beef is a fantastic taste that might not appear that way upon first glance. A lot of people have had beef and noodles together, but not many have made a casserole out of it. When we want to get away from the standard a little bit, we make a beef and noodle casserole that adds a bit more flavor and a lot more cheese. It’s a hearty family meal that brings everyone together and completely full, so there’s usually plenty of leftovers!
This is one of those dishes that I love to bring to a potluck or any other large gathering, though I usually leave out the cheese just in case someone can’t eat it. It’s easy to melt your own cheese and add it on afterward, as well! It’s a lot easier to make than lasagna, too, though the idea is the same and the amount of time that it takes is cut down to under 45 minutes.
As long as you have cheese, pasta, beef and tomato sauce, you’re likely to have all that you need to make this beef and noodle casserole in your house. Garlic, oregano, salt, onions and water are all part of just about every household. Overall, this is a low-cost meal that’s perfect for having on a weeknight or even a large weekend gathering.
If you prefer to make a more extravagant meal, you can use chuck roast instead of ground beef and use the Crockpot to make the beef nice and tender. It’s something I like to do when I have some more time on my hands and am only cooking for special guests (or even just the immediate family). It’s also great with homemade bread on the side, as well as some carrots and peas (or even some mashed potatoes) to round out a hearty midwestern-friendly meal.
You can make this beef and noodle casserole no matter how much time you have, which is what has made it a go-to meal for a lot of households in the United States. All you need is one pot to make the noodles, a skillet to make most of your ingredients and a casserole dish. That makes clean-up pretty easy for the most part, meaning you won’t be spending a lot of time after dinner worrying about the kitchen becoming a mess.
So let’s take a look on how to get started on making this delicious beef and noodle casserole in your own home. You don’t need much help to get you through the process, which I find to be nice as the fewer people in my kitchen, the better! After just 45 minutes, you should have all you need to feed an entire family of four. If you happen to have more people in your family, don’t worry! The portions are already pretty large, and they are very filling! Either way, don’t expect too many leftovers, but if there are any, it’s a quick trip to the microwave for the next day’s lunch!
Preparation Time: 40-45 Minutes
Serves: Four People
Nutrition (Per Serving):
Fat: 35 g
Protein: 42 g
Carbohydrates: 40 g
Sodium: 1300 mg
Cholesterol: 135 mg
What You’ll Need:
- 1 Pound of Ground Beef
- 8 Ounces of Uncooked Farfalle Pasta
- 1 Clove of Garlic, Minced
- ½ Teaspoon of Oregano
- ½ Teaspoon of Salt
- 1 Can (15 Ounces) of Tomato Sauce
- 1 Small Onion, Chopped
- 1 Cup of Shredded Cheddar Cheese
- ⅓ Cup of Water
- Set your stovetop to medium-high heat, placing a pot on top and adding four to six quarts of water. Bring the water to a boil and add a pinch of salt for taste, then add your eight ounces of Farfalle pasta, stirring gently.
- Return the water to a boil, making sure that it’s uncovered and stir occasionally for 10 or 11 minutes. Take the pot off of the heat and drain the water. While that’s happening, preheat your oven to 375 degrees (190 celsius).
- Set the pot aside and bring the stovetop down to medium heat. Using a large skillet, take your pound of ground beef and cook until it’s brown all the way through, leaving no pink. When it’s finished, drain the fat from the skillet and bring the beef back to the stovetop.
- Add in your garlic, onion, oregano and salt to the skillet, stirring them together. Then, pour in a ⅓ cup of water, as well as your noodles and can of tomato sauce. Stir them together until you have a nice even mixture.
- Once you have the mixture that you want, pour the entire contents into a casserole dish and add a cup of shredded cheddar cheese to the top of the mixture. Place the dish into the oven for about 20 minutes. You’ll know if it’s finished if the casserole starts to bubble.
- After the casserole is finished cooking, place the dish on top of the oven to cool down for about five to 10 minutes, allowing it to settle. Then, you’re ready to serve your dish for around four people! Anything that’s left over can easily be put into the refrigerator for later or the next day!