Grandma's Ground Beef Casserole

Grandma's Ground Beef Casserole

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MrsWolfie 16

"As the title suggests, this was my Grandmother's recipe. I've tweaked the amount of cheese and sour cream depending on what I've got in the fridge and it always turns out great! My mother has suggested this was made up as a way to use up ingredients in the fridge."
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1 h 15 m servings 519 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1597 mg
  • 64%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  4. Mix sour cream, cream cheese, and onion in a bowl.
  5. Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
  6. Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 54 Ratings

Most helpful positive review

Update!!! This time I made it with Italian sausage and used just one can of the tomato sauce . Since I was using sausage, I cut the salt in half. I sauteed the onion before mixing it in with the...

Most helpful critical review

Disappointed. Followed the recipe to the mark.

Update!!! This time I made it with Italian sausage and used just one can of the tomato sauce . Since I was using sausage, I cut the salt in half. I sauteed the onion before mixing it in with the...

Disappointed. Followed the recipe to the mark.

This is from the original poster, Mrs.Wolfie. This was my grandmothers recipe dated back to the mid-1940's. I posted as she wrote it on a recipe card. Some of the ingredients and steps may seem ...

I made this casserole last night with a couple of very small moderations. Instead of chopping or dicing the onion, ( an entire sweet yellow onion ) I put it in my mini chopper and pureed it. I...

Found this as I had ground beef already cooking on the stove with a vague idea that I was going to cook SOME kind of casserole. I am always looking for new additions to our weekly routine and th...

This was a great find. The layers of sour cream, cream cheese, and onion really set off the flavor of this simple dish. The family really enjoyed it and leftovers weren't left over for very lo...

I am trying to lose weight and am careful with my calories so I played with this. I used lean ground beef, switched the sour cream for fat free yogurt, used low fat cream cheese diced tomatoes i...

Great recipe, just make sure to undercook the pasta, otherwise it ends up a bit mushy.

Very tasty dish although I noticed there were very few herbs or spices involved. I made some additions: 2 tsp. dried basil and fresh black pepper to taste. The sour cream mixture makes the dish ...

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