Beef Noodle Casserole

Course Main Course

Cuisine American

Keyword beef-and-noodle-casserole, beef-and-noodles, ground-beef-recipes

Prep Time 20

Cook Time 35

Stand time 10

Total Time 1 5

Servings servings

Calories 631kcal

1 12 oz package medium egg noodles cooked to al dente
1 1/2 lbs lean ground beef
1 medium sweet onion diced
olive oil
1 14.5 oz can petite diced tomatoes with basil, garlic and oregano
3 8 oz can tomato sauce with basil, garlic and oregano (OR one 28 oz Italian seasoned Crushed tomatoes)
1 6 oz can tomato paste
1 Tbsp dry Italian seasoning
1 tsp garlic or plain table salt more or less to taste
1 tsp crushed red pepper flakes more or less to taste
30 pepperoni slices quartered
1 8 oz onion and chive cream cheese softened
1 cup half and half
1/4 cup grated Parmesan cheese
3 cups shredded Mozzarella or Italian cheese blend divided
1 Tbsp chopped Italian parsley for garnishing

Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
In a large skillet cook ground beef and onion in a few drizzles of olive oil over medium-high heat. Cook until beef is browned and no pink remains. Drain excess fat from pan.
To the beef add tomatoes, tomato sauce, tomato paste, Italian seasoning, salt and pepper flakes. Simmer on medium-low, uncovered for 10 minutes then remove from heat and stir in pepperoni.
Meanwhile, cook noodles in salted water per package directions. Drain well.
Return noodles to pot and onto burner with heat off. To the noodles add cream cheese and half and half. Mix until cream cheese has melted. Add Parmesan, mix well.
To assemble: Layer 1/2 noodles on bottom of baking dish. Top with 1/2 sauce and 1/2 cheese. Repeat ending with cheese.
Bake for 35-45 minutes or until bubbly and cheese is lightly browned.
Let stand for 10 minutes. Garnish with chopped parsley just before serving.