Cheesy Noodle Bake Casserole
This Cheesy Noodle Bake Casserole layers wide egg noodles with a creamy cheese mixture and seasoned ground beef marinara sauce, then bakes until the mozzarella and cheddar topping melts into a golden crust.
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This Cheesy Noodle Bake Casserole layers wide egg noodles with a creamy cheese mixture and seasoned ground beef marinara sauce, then bakes until the mozzarella and cheddar topping melts into a golden crust.
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In a large skillet over medium-high heat, brown the ground chuck, breaking it up with a spoon or meat chopper.
Add the garlic powder, onion powder, dried thyme, and minced garlic with red chili pepper to the meat. Stir to combine and cook for another minute.
Once the meat is fully cooked, carefully drain off any excess grease.
Pour the marinara sauce into the skillet with the meat. Stir to combine, bring to a simmer, and let it cook while you prepare the other components.
Cook the wide egg noodles according to package directions. Drain well and set aside.
In a large mixing bowl, combine the softened cream cheese, ricotta cheese, egg, Creole seasoning, 2 tablespoons of chopped fresh parsley, 1 cup of shredded mozzarella, and 1 cup of shredded cheddar.
Mix the cheese mixture until everything is well incorporated.
Add the cooked and drained egg noodles to the cheese mixture and gently stir until the noodles are fully coated.
Preheat your oven to 375°F (190°C).
To assemble the casserole, spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
Layer half of the cheesy noodle mixture over the sauce.
Top with another layer of meat sauce, followed by the remaining cheesy noodle mixture.
Pour the rest of the meat sauce over the top, spreading it evenly.
Sprinkle the remaining 1 cup of mozzarella and 1 cup of cheddar cheese over the sauce.
Garnish with the remaining 1 tablespoon of fresh parsley.
Bake for 25-30 minutes, or until the casserole is hot, bubbly, and the cheese is melted and golden.
Let it rest for 5-10 minutes before serving.
Cool, cover, and refrigerate up to 4 days. Reheat covered at 325°F for 20–25 minutes, or thaw frozen casserole overnight and bake covered for 30 minutes until warmed through.
9x13-inch baking dish · large skillet or Dutch oven for browning meat
Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 10–15 minutes to bake time if baking from cold.
Ground chuck (80/20 lean-to-fat ratio) is ideal for flavor and texture, but ground beef or a blend with Italian sausage also works well.
Wide egg noodles are recommended for texture and sauce absorption, but penne or rigatoni can substitute—reduce bake time by 5 minutes as they cook faster.
Bake until the cheese on top is melted and lightly golden, and the casserole is bubbling at the edges—typically 30–40 minutes at 350°F.
Yes. Cool completely, transfer to an airtight container, and freeze up to 3 months. Thaw overnight and reheat covered at 325°F for 25–30 minutes.
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