You’ve just found your new favorite ground beef casserole recipe.
This ground beef casserole is a great make-ahead dinner option for families on the go.
Just be sure to follow our Test Kitchen’s make-ahead tip found at the bottom of the instructions.
Credit: Will Dickey
double-check to divide the casserole into single portion sizes and wrap it in aluminum foil before freezing.
Can I Freeze This Casserole for Later?
Casseroles are freezer-friendly dishes, which allows you to make them ahead of time if required.
Credit: Will Dickey
Then, when you’re ready to bake it, thaw it in your fridge overnight.
Let the casserole warm up for about 30 minutes before baking it as the recipe originally instructs.
Tips From TheSouthern LivingCommunity
“I used ‘dumpling noodles’ by Skinner.
Credit: Will Dickey
They are small squares with rippled edges and hold the cheese and sauce perfectly.
The smaller noodles make it so easy to eat,” says reviewer cookgirl.
“The group I made this for raved about it!
Credit: Will Dickey
I had plain tomatoes, so added Italian seasoning, onions & garlic.
This was easy to make.
This is a definite make again.
Credit: Will Dickey
Everyone raved about the cheese & flavor,” says one Southern Living Member.
Ingredients
1lb.ground round
1(14 1/2-oz.)
can diced tomatoes with basil, garlic, and oregano, undrained
1(10-oz.)
can diced tomatoes and green chiles, undrained
1(6-oz.)
container sour cream
3oz.
Stir in both cans diced tomatoes and next 4 ingredients.
Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
Remove from heat; set aside.
Cook egg noodles:
Preheat oven to 350F.
Prepare egg noodles according to package directions.
Stir together hot cooked noodles, chopped green onions, sour cream, and cream cheese until blended.
Top with beef mixture; sprinkle with cheeses in order listed.
Bake casserole:
Bake, covered, at 350F for 35 minutes.
Uncover and bake 5 more minutes.
Let stand 10 to 15 minutes before serving.
Make-Ahead Tip
Label and freeze assembled, unbaked casserole up to 1 month.
Thaw in fridge overnight.
Let stand 30 minutes; bake as directed.
