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Tender egg noodles, melty cheese, and a creamy tomato ground beef mixture make for one amazing, and family-friendly dinner! The entire family will love this simple and easy creamy beef noodle bake.

Creamy Beef Noodle Bake

Creamy Beef Noodle Bake is a layered casserole with tomato sauce seasoned ground beef, creamy egg noodles, and shredded cheese. Simple ingredients and It's something the entire family loves!
Course Main Course
Cuisine American
Keyword creamy beef noodle bake, easy casserole recipes, family favorite dinner recipes, ground beef casserole recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 430kcal
Author Jessica


  • 1 lb ground beef
  • 1 can (15 oz) tomato sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1 package (12 oz) egg noodles
  • 3/4 cup sour cream
  • 2 cups cottage cheese 16 oz container
  • 2 cups shredded cheese I use Colby Jack


  • Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray.
  • Cook the ground beef in a skillet until no longer pink. Drain any excess fat.
  • Add in the tomato sauce, salt, pepper, and onion powder into the meat and let simmer on low while you prepare the rest.
  • Cook the egg noodles according to package directions [don't forget to salt the water!]
  • In large bowl, mix together the sour cream and the cottage cheese.
  • Drain the noodles and pour them into the mixing bowl with the sour cream and cottage cheese. Stir to coat all the noodles.
  • Pour half the egg noodle mixture into your prepared pan, top with half the ground beef mixture, and then half the shredded cheese. Repeat.
  • Bake for 20 minutes.



I always cook the egg noodles for 1 minute less than what the package calls for. They will cook slightly more when they bake in the oven. For best results, don't use low-fat or fat-free cottage cheese or sour cream. Obviously you could to save calories, but taste wise and texture, the dish will suffer. Sometimes when I make this I will divide it into two 8x8 pans (instead of one big 9x13), cook one right away for dinner and then I will cover the other with aluminum foil and put in the fridge for another night. It will keep in the fridge for 2-3 days. Just bake as directed.
The nutrition information is based off of 6 servings. If you have kids then there are probably closer to 8 servings. This recipe is plenty for my family of 4 kids and 2 adults.


Serving: 6g | Calories: 430kcal | Carbohydrates: 4g | Protein: 30g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 757mg | Potassium: 346mg | Sugar: 3g | Vitamin A: 529IU | Vitamin C: 1mg | Calcium: 292mg | Iron: 2mg