Beef Noodle Casserole: 12 Old-Fashioned Bakes Grandma Made on Cold Nights, From Beef Lombardi to Johnny Marzetti

A beef noodle casserole is the kind of supper that fogs up the kitchen windows on a cold night, and this fall home cooks are rediscovering the old recipes in a big way. On Google Trends, searches for beef Lombardi casserole jumped more than tenfold this week, and sour cream beef noodle casserole is climbing fast too. These bakes are cheap, filling and made from pantry staples: a pound of ground beef, a bag of egg noodles, a can of tomatoes and plenty of cheese. Most can be assembled ahead and frozen, which is exactly why church cookbooks are full of them. Below are 12 old-fashioned favorites, from Southern beef Lombardi and Ohio’s Johnny Marzetti to cheeseburger, taco and Greek versions, plus tips for feeding a crowd..

Beef Lombardi, the Southern Beef Noodle Casserole Everyone Is Searching For

Beef Lombardi is a Southern potluck legend: seasoned ground beef simmered with tomatoes, layered with egg noodles tossed in sour cream, cream cheese and green onions, then topped with sharp cheddar and baked until bubbly. It tastes like a cross between lasagna and stroganoff, and it is famous for freezing beautifully. The version from Southern Living has fed families for decades, and searches for it are soaring right now. Make two pans, bake one tonight and freeze the other for a busy week..

You will need: 1 lb ground beef, 1 can diced tomatoes (14.5 oz), 1 can tomato sauce (8 oz), 2 tsp sugar, 1 tsp salt, 1 clove garlic, 6 oz medium egg noodles, 1 cup sour cream, 4 oz cream cheese, 6 green onions (sliced), 2 cups shredded sharp cheddar.

How to make it: 1. Heat the oven to 350F. Brown the beef and drain, then add tomatoes, tomato sauce, sugar, salt and garlic and simmer 20 minutes. 2. Cook the noodles, drain, and stir in sour cream, cream cheese and green onions. 3. Layer noodles and beef sauce in a greased 9×13 dish and cover with cheddar. 4. Bake 30 to 35 minutes until bubbly, then rest 10 minutes before serving.

Sour Cream Beef Noodle Bake

This is the creamy cousin of beef Lombardi, and it is the version many Midwestern grandmothers wrote on index cards. Instead of keeping the layers separate, everything gets folded together: tender noodles, a rich tomato beef sauce, tangy sour cream and a little cream cheese. It bakes into a soft, comforting casserole with crispy cheese edges that everyone fights over. Searches for sour cream beef noodle casserole have climbed quickly this month, and one bite explains why. Serve this beef noodle casserole with green beans or a simple salad.

You will need: 1 lb ground beef, 1 small onion, 1 can tomato sauce (15 oz), 1 tsp garlic powder, salt and pepper, 8 oz wide egg noodles, 1 cup sour cream, 4 oz cream cheese (softened), 1 1/2 cups shredded cheddar, green onions.

How to make it: 1. Heat the oven to 350F. Brown the beef with the onion, drain, then add tomato sauce and seasonings and simmer 10 minutes. 2. Cook the noodles until just tender and drain. 3. Mix sour cream and cream cheese, then fold in the noodles and beef sauce. 4. Spread in a greased dish, top with cheddar and bake 25 minutes, then add green onions.

Johnny Marzetti, Ohio’s Classic Beef Noodle Casserole

Johnny Marzetti was born in Columbus, Ohio, at an Italian restaurant in the early 1900s, and it went on to fill school cafeterias and church basements across the Midwest. It is a hearty baked mix of ground beef, tomato sauce, mushrooms, green pepper and pasta with a thick layer of cheddar on top. Some families use elbow macaroni and some use wide egg noodles, and both camps are sure they are right. Every Ohioan seems to have a version, and it is one of the easiest ways to stretch a pound of beef into eight servings.

You will need: 1 lb ground beef, 1 onion, 1 green bell pepper, 8 oz mushrooms (sliced), 2 cans tomato sauce (15 oz each), 1 tsp Italian seasoning, 12 oz egg noodles or elbow macaroni, 2 cups shredded cheddar, salt and pepper.

How to make it: 1. Heat the oven to 350F. Cook the beef, onion, pepper and mushrooms until browned and drain. 2. Stir in tomato sauce and seasoning and simmer 10 minutes. 3. Cook the pasta, drain and mix with the sauce, then spread in a 9×13 dish. 4. Top with cheddar and bake 30 minutes until the cheese is golden.

Cheeseburger Noodle Bake Kids Love

If your kids would eat cheeseburgers every night, this is the casserole for you. Ground beef and onion are cooked with a little ketchup, mustard and Worcestershire, then stirred into egg noodles with a creamy cheese sauce. The top gets a blanket of melted cheese, sliced dill pickles and a zigzag of ketchup and mustard, so it looks just like the burger. It is the homemade answer to the boxed skillet dinners many of us grew up on, with real cheese and no mystery packets. Add diced tomatoes on top right before serving.

You will need: 1 lb ground beef, 1 small onion, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tsp Worcestershire sauce, 8 oz egg noodles, 2 tbsp butter, 2 tbsp flour, 1 1/2 cups milk, 2 cups shredded cheddar, dill pickle slices.

How to make it: 1. Heat the oven to 375F. Brown the beef and onion, drain, and stir in ketchup, mustard and Worcestershire. 2. Cook the noodles. Melt butter, whisk in flour, then milk, and cook until thick; stir in 1 1/2 cups cheese. 3. Combine noodles, beef and cheese sauce in a baking dish and top with the remaining cheese. 4. Bake 20 minutes, then add pickles and a drizzle of ketchup and mustard.

Taco Night Noodle Bake

Taco Tuesday meets grandma’s casserole dish in this colorful bake. Egg noodles are tossed with taco-seasoned beef, black beans, corn and salsa, then covered with cheddar and pepper jack and baked until melty. Pile on your favorite taco toppings at the table: sour cream, diced tomatoes, jalapenos, cilantro and crushed tortilla chips for crunch. It makes a great make-ahead meal for teens with big appetites, and leftovers taste even better the next day. Use mild salsa for little ones and save the jalapenos for the grown-ups, and nobody will guess it started as a plain beef noodle casserole.

You will need: 1 lb ground beef, 2 tbsp taco seasoning, 1 cup salsa, 1 can black beans (drained), 1 cup corn, 8 oz egg noodles, 1 cup shredded cheddar, 1 cup shredded pepper jack, toppings: sour cream, tomatoes, jalapenos, cilantro, tortilla chips.

How to make it: 1. Heat the oven to 375F. Brown the beef, drain, and stir in taco seasoning, salsa, beans and corn. 2. Cook the noodles, drain and mix with the beef. 3. Spread in an oven-safe skillet or baking dish and top with both cheeses. 4. Bake 20 minutes until bubbling, then add toppings and serve.

Navy-Style Beef and Noodles From Russia

Makarony po-flotski, or navy-style pasta, is the Russian and Ukrainian answer to a weeknight beef and noodles. The name comes from Soviet navy galleys, where cooks fried minced beef with onions and tossed it with whatever pasta was on board. It is simple and thrifty, and families still make it when the budget is tight. To turn it into a casserole, spread the beef and noodles in a buttered dish, pour over a little beef broth and sour cream, sprinkle with cheese and bake until golden. Serve this humble beef noodle casserole with pickles or a cucumber salad.

You will need: 1 lb ground beef, 2 onions (chopped), 2 tbsp butter, 12 oz bow tie or egg noodles, 1/2 cup beef broth, 1/2 cup sour cream (optional), 1 cup shredded mild cheese (optional), salt, pepper, dill.

How to make it: 1. Cook the onions in butter until golden, add the beef and fry until browned and crumbly. 2. Cook the pasta, drain and toss with the beef and onions; season well. 3. For a casserole, spread in a buttered dish, add broth and dollops of sour cream and top with cheese. 4. Bake at 375F for 20 minutes and finish with dill.

Greek Pastitsio, a Beef Noodle Casserole With Creamy Bechamel

Greece has its own grand beef noodle casserole, and it is a showstopper. Pastitsio layers long tubular pasta with a beef sauce warmed with cinnamon and a hint of clove, then finishes it with a thick, creamy bechamel that bakes into a golden custardy top. Cut into tall squares, every slice shows neat stripes of pasta, meat and sauce. It takes a little more time than an American casserole, but it serves a crowd and is traditional at Sunday dinners and celebrations. For more noodle suppers, see our cozy egg noodle dinners grandma made.

You will need: 1 lb bucatini or ziti, 1 lb ground beef, 1 onion, 2 cloves garlic, 1 can crushed tomatoes (15 oz), 1 tsp cinnamon, pinch of clove, 1 cup grated hard cheese, bechamel: 6 tbsp butter, 6 tbsp flour, 4 cups milk, 2 eggs, nutmeg.

How to make it: 1. Simmer beef, onion, garlic, tomatoes and spices for 25 minutes. 2. Cook the pasta, drain and toss with half the cheese, then spread in a buttered 9×13 dish. 3. Spoon over the meat sauce. Make the bechamel, cool slightly, whisk in eggs and nutmeg and pour over the top. 4. Sprinkle with remaining cheese and bake at 350F for 45 to 50 minutes; rest 20 minutes before cutting.

Italian Noodle Bake With Ricotta Pockets

In Naples, Carnival lasagna is packed with ricotta, mozzarella, little meatballs and a slow-cooked beef ragu. This easier weeknight version takes the same flavors and swaps flat sheets for curly egg noodles, so there is no layering stress. Stir the noodles into a quick beef marinara, spoon dollops of seasoned ricotta throughout and finish with mozzarella and parmesan. The ricotta pockets melt into creamy bites that taste like a lasagna, with half the work. It freezes well too, so it is a smart pick for new parents or a neighbor who needs a meal.

You will need: 1 lb ground beef or half Italian sausage, 1 jar marinara (24 oz), 12 oz egg noodles, 15 oz ricotta, 1 egg, 1/4 cup chopped parsley, 2 cups shredded mozzarella, 1/2 cup grated parmesan, salt and pepper.

How to make it: 1. Heat the oven to 375F. Brown the beef, drain, and stir in the marinara. 2. Cook the noodles and toss with the sauce. 3. Mix ricotta, egg, parsley and half the parmesan and dot it through the noodles in a 9×13 dish. 4. Top with mozzarella and remaining parmesan and bake 25 to 30 minutes until golden.

Pappardelle Beef Ragu Noodle Bake

When you want something a little fancier, slow-simmer a beef ragu on Sunday and toss it with wide pappardelle or egg noodles. Eat half straight from the pot, then spread the rest in a casserole dish, top with mozzarella and bake it on Monday for a second, even better dinner. Chuck roast or short ribs shred into tender strands after a few hours in tomato sauce with red wine or broth. Ground beef works for a faster version. Finish with shaved parmesan and fresh basil for a restaurant-style plate at home.

You will need: 2 lb boneless chuck roast (cubed) or 1 1/2 lb ground beef, 1 onion, 2 carrots, 2 celery ribs, 3 cloves garlic, 2 tbsp tomato paste, 1 can crushed tomatoes (28 oz), 1 cup beef broth, 1 lb pappardelle or wide egg noodles, mozzarella, parmesan, basil.

How to make it: 1. Brown the beef in a Dutch oven, remove, then cook onion, carrot, celery and garlic until soft. 2. Add tomato paste, tomatoes and broth, return the beef, cover and simmer 2 1/2 hours until it shreds. 3. Toss with cooked noodles and serve, or spread in a baking dish and top with mozzarella. 4. Bake at 375F for 20 minutes and finish with parmesan and basil.

One-Pot Beef Noodle Casserole Skillet

Short on time? Skip the oven and make the whole thing in one deep skillet. Brown the beef, add tomato sauce and broth, then stir in dry egg noodles and let them simmer right in the sauce, where they soak up all that flavor. A handful of cheese stirred in at the end makes it creamy. This stovetop beef noodle casserole is on the table in about 25 minutes with only one pan to wash, and it is a great way to use up half a bag of noodles. Serve with warm rolls and a green salad.

You will need: 1 lb ground beef, 1 small onion, 2 cloves garlic, 1 can tomato sauce (15 oz), 2 cups beef broth, 1 tsp Italian seasoning, 8 oz wide egg noodles (uncooked), 1 cup shredded mozzarella or cheddar, parsley.

How to make it: 1. Brown the beef with onion and garlic in a deep skillet and drain. 2. Add tomato sauce, broth and seasoning and bring to a simmer. 3. Stir in the dry noodles, cover and simmer 10 to 12 minutes, stirring often, until tender. 4. Stir in the cheese, cover 2 minutes to melt and sprinkle with parsley.

Make-Ahead Freezer Beef Noodle Casserole

Casseroles were made for the freezer, and egg noodles hold up better than most pasta. Assemble any recipe on this list in a foil pan or freezer-safe glass dish, but undercook the noodles by two minutes so they stay firm after reheating. Cool completely, wrap tightly and label with the date and baking directions. It will keep about three months. Thaw overnight in the fridge and bake covered at 350F until hot in the center, then uncover to brown the cheese. Having two of these in the freezer makes busy winter weeks much easier.

You will need: Any beef and noodle casserole mixture from this list, freezer-safe baking dishes or foil pans with lids, plastic wrap, heavy foil, a marker for labels.

How to make it: 1. Cook the noodles 2 minutes less than the package says and cool the meat sauce before assembling. 2. Assemble the casserole in a freezer-safe dish, but hold back the top layer of cheese in a separate bag. 3. Wrap tightly in plastic and foil, label and freeze up to 3 months. 4. Thaw overnight, add the cheese and bake covered at 350F for 45 minutes, then uncover for 15 minutes.

Church Supper Beef Noodle Casserole for a Crowd

No church supper, funeral lunch or family reunion is complete without a big beef and noodle bake. This crowd-sized recipe doubles the classic Lombardi formula and bakes it in a large roasting pan or two 9×13 dishes, enough to feed about 16 people. A creamy layer of cream cheese, sour cream and green onions keeps the noodles moist even after sitting on a buffet table. Bring it covered in foil and wrapped in towels and it will stay warm for an hour. Tape the recipe to the lid, because someone will ask.

You will need: 2 lb ground beef, 2 cans diced tomatoes (14.5 oz each), 2 cans tomato sauce (8 oz each), 1 tbsp sugar, 2 tsp salt, 2 cloves garlic, 1 lb egg noodles, 2 cups sour cream, 8 oz cream cheese, 1 bunch green onions, 4 cups shredded cheddar.

How to make it: 1. Heat the oven to 350F. Brown the beef, drain, add tomatoes, sauce, sugar, salt and garlic and simmer 20 minutes. 2. Cook the noodles; mix with sour cream, cream cheese and green onions. 3. Layer half the noodles, half the beef and half the cheese in two 9×13 dishes; repeat. 4. Bake covered 25 minutes, uncover and bake 10 minutes more until bubbling.