What Makes Angel Beef Casserole So Special
With just a handful of simple ingredients, angel beef casserole delivers layers of comfort in every bite—tender egg noodles, savory ground beef, and a creamy, cheesy sauce that bakes to golden perfection. The crispy panko topping adds just the right crunch, making this beef pasta bake a weeknight hero that feels like a hug on a plate. It’s the kind of dish that brings everyone to the table, whether you’re feeding a crowd or craving leftovers for lunch.
I’ll never forget the first time I tested this recipe—I nearly forgot the breadcrumbs! But trust me, that buttery crunch is what takes this ground beef bake from good to unforgettable. A little tip? Let it rest for those precious 5 minutes after baking; it gives the flavors time to settle into cozy harmony. You’re going to love how effortlessly it comes together!
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What You’ll Find in This Article
Ingredients for Angel Beef Casserole
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1 (15-ounce) can tomato sauce
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 8 ounces wide egg noodles, cooked al dente
- ½ cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Cook Time for Beef Pasta Bake
This angel beef casserole is one of those easy casserole recipes that’s ready in under an hour—perfect for busy evenings! Prep takes about 15 minutes (chopping, browning the beef), while baking needs 25–30 minutes. I love recipes like this that give me time to tidy up or toss together a simple salad. If you’re craving more quick dinner ideas, check out my healthy fall dinner roundup for seasonal inspiration.
How to Make Beef Casserole
Step 1: Brown the Beef
Preheat oven to 375°F. In a large skillet over medium heat, brown the ground beef with the onion and garlic, breaking it into crumbles, until no pink remains (about 7 minutes). Drain excess fat.
Step 2: Simmer the Sauce
Stir in salt, pepper, Italian seasoning, and tomato sauce. Simmer for 5 minutes, then remove from heat.
Step 3: Mix the Creamy Layer
In a mixing bowl, combine softened cream cheese, sour cream, and 1 cup of cheddar cheese until smooth.
Step 4: Layer the Noodles
Layer half the cooked noodles in a greased 9×13-inch baking dish. Spread the cream cheese mixture evenly over the noodles, then top with the remaining noodles.
Step 5: Add the Beef & Cheese
Pour the beef and tomato sauce mixture over the top layer of noodles, spreading it evenly. Sprinkle with remaining cheddar cheese.
Step 6: Top with Breadcrumbs
Toss panko breadcrumbs with melted butter and sprinkle over the casserole.
Step 7: Bake to Perfection
Bake uncovered for 25–30 minutes, until bubbly and golden brown. Let rest 5 minutes before serving.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks to make this angel beef casserole even more foolproof. Here’s how I customize it for different tastes and occasions:
- Flavor swap: Try swapping Italian seasoning for taco seasoning and adding a can of green chilies for a Tex-Mex twist—it’s delicious with a dollop of guacamole!
- Diet tweak: For a lighter version, use reduced-fat cream cheese and Greek yogurt instead of sour cream. It still tastes indulgent! (Find more healthy swaps here.)
- Texture fix: If your noodles seem dry, stir an extra ¼ cup of tomato sauce into the beef mixture before layering.
- Storage tip: This casserole freezes beautifully! Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight before reheating covered with foil at 350°F until warmed through.
Angel Beef Casserole
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp dried Italian seasoning
- 1 can tomato sauce (15-ounce)
- 1 package cream cheese, softened (8-ounce)
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 8 ounces wide egg noodles, cooked al dente
- 0.5 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
Equipment
- Large skillet
- 9x13-inch baking dish
Method
- Preheat oven to 375°F. In a large skillet over medium heat, brown the ground beef with the onion and garlic, breaking it into crumbles, until no pink remains (about 7 minutes). Drain excess fat.
- Stir in salt, pepper, Italian seasoning, and tomato sauce. Simmer for 5 minutes, then remove from heat.
- In a mixing bowl, combine softened cream cheese, sour cream, and 1 cup of cheddar cheese until smooth.
- Layer half the cooked noodles in a greased 9x13-inch baking dish. Spread the cream cheese mixture evenly over the noodles, then top with the remaining noodles.
- Pour the beef and tomato sauce mixture over the top layer of noodles, spreading it evenly. Sprinkle with remaining cheddar cheese.
- Toss panko breadcrumbs with melted butter and sprinkle over the casserole.
- Bake uncovered for 25–30 minutes, until bubbly and golden brown. Let rest 5 minutes before serving.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this beef pasta bake is definitely comfort food, it also packs protein and nutrients from the lean beef and dairy. One serving provides about 22g of protein—great for keeping you full! I like pairing it with a crisp green salad or roasted veggies for balance. If you’re watching sodium, opt for low-sodium tomato sauce and cheese. For more protein-packed meals, browse my high-protein lunch roundup or this beef enchilada recipe from a fellow food blogger.
A Lighter Version of Easy Casserole Recipes
Craving comfort without the guilt? Here’s how I lighten up this angel beef casserole without sacrificing flavor: swap ground turkey for beef, use whole wheat noodles, and load up the sauce with grated zucchini or mushrooms for extra veggies. For more inspiration, my soup collection has cozy alternatives, or try these protein-packed casserole ideas from The Stay at Home Chef. Little tweaks make all the difference!
Thoughtful Tips for Special Diets
When my cousin Marie was diagnosed as diabetic, I started reimagining all my favorite comfort foods to suit her needs—including this angel beef casserole. The good news? With a few simple tweaks, this ground beef bake can be just as delicious while being more blood sugar friendly. Here’s how I adapt it for special diets without losing that cozy, nostalgic flavor we all crave.
- Low-glycemic swap: Replace egg noodles with whole wheat or chickpea pasta (they hold up beautifully in beef pasta bake). For extra veggies, layer in thinly sliced zucchini or mushrooms—they add moisture and nutrients!
- Creamy layer lightened: Use reduced-fat cream cheese and plain Greek yogurt instead of sour cream. I promise, it still tastes indulgent! (More diabetic-friendly ideas in my healthy baking guide.)
- Portion control: Serve smaller portions alongside a crisp salad or roasted veggies to balance the meal. My lemony kale pasta salad pairs perfectly.
How to Serve Angel Beef Casserole
I’ll never forget the blustery autumn evening when this angel beef casserole became our family’s unofficial “stormy night supper.” My neighbor, Mrs. Wilkins, brought over a steaming dish after our power went out—one bite of that cheesy, beefy goodness, and we were hooked. Now, I love serving it with buttery garlic bread to soak up every last bit of sauce, just like she did.
For a cozy dinner, pair it with a simple arugula salad dressed in lemon vinaigrette or roasted Brussels sprouts. If you’re hosting, try these Caprese skewers for a fresh contrast. And for drinks? A chilled sparkling lemonade or this herbal iced tea from Bless This Mess balances the richness beautifully.
Mistakes to Avoid
Oh, the kitchen mishaps I’ve had with easy casserole recipes over the years! One Thanksgiving, I was so distracted by pie crusts that I forgot to drain the beef—let’s just say our casserole was… extra greasy. Learn from my blunders with these tips:
- Overcooked noodles: Cook pasta just until al dente (it keeps cooking in the oven). Mushy noodles turn your beef pasta bake into a sad, soggy mess.
- Skimping on sauce: If your beef mixture seems dry after simmering, stir in an extra ¼ cup of tomato sauce or broth. Dry casseroles break my heart!
- Rushing the rest time: Letting it sit for 5 minutes after baking allows the layers to set. Cut too soon, and you’ll lose those beautiful layers. (More timing tips in my garlic penne tutorial.)
Trust me, friends—after burning more casserole tops than I’d care to admit, I’ve learned that patience and prep make all the difference. Now, let’s talk storage so you can enjoy every last bite!
How to Store Angel Beef Casserole
When my son left for college, I stocked his freezer with individual portions of this angel beef casserole—he still texts me photos when he reheats a batch! Here’s how to keep it tasting fresh:
- Fridge: Cool completely, then cover tightly with foil or transfer to airtight containers. It keeps for 3–4 days. Reheat portions in the microwave at 50% power to prevent drying.
- Freezer: Wrap cooled casserole (or portions) in foil, then place in freezer bags. Label with dates—it stays delicious for up to 3 months! Thaw overnight before reheating covered at 350°F until warmed through (about 30 minutes).
- Make-ahead tip: Assemble the casserole up to a day ahead, cover, and refrigerate. Add 5–10 minutes to baking time if going straight from fridge to oven. (More freezer-friendly ideas in my fall dinner roundup or this beef stew guide from The Dizzy Cook.)
Try This Angel Beef Casserole Yourself
There’s a reason this angel beef casserole has been my go-to potluck dish for decades—it’s the recipe that turns neighbors into friends and weeknights into something special. Whether you’re cooking for a crowd or just craving comfort, I hope it becomes a staple in your kitchen too. Don’t be surprised if it sparks new traditions—my book club now insists I bring it every month!
For more hearty inspiration, try my seasoned ground beef tacos, this sweet potato chicken soup, or these garlicky penne noodles. Now, who’s ready to preheat their oven?
Frequently Asked Questions
What are the 4 parts of a casserole?
Most casseroles, like this angel beef casserole, have four key layers: a protein (our ground beef), starch (egg noodles), creamy binder (cheese sauce), and crispy topping (buttery panko). Think of them as the “building blocks” of comfort! For more layered dishes, try my Mexican-inspired chicken soup.
What’s the difference between beef casserole and beef stew?
While both are hearty, a beef casserole bakes with layered ingredients (like our pasta and cheese), while stews simmer in liquid. Casseroles often have a crispy top, while stews are spoonable. Both are perfect for chilly nights!
Should I fry beef before putting in casserole?
Absolutely! Browning the beef first (like we do in this recipe) develops deeper flavor and ensures even cooking. Just remember to drain excess fat—I learned that lesson the hard way!
How to make a casserole moist?
Three secrets: don’t overcook noodles, use enough sauce (add broth if needed), and let it rest before serving. My chicken soup tutorial has more moisture-saving tricks.
