Pauper's Casserole

Don’t let the name fool you! Poor Man’s Casserole is loaded with creamy noodles, seasoned ground beef, and layers of gooey, melted cheese. It’s hearty, comforting, and tastes like a cross between lasagna and your favorite cheesy pasta bake!

Ingredients for Poor Man’s Casserole

• Switch Up the Meat: I used ground beef, but ground turkey or Italian sausage work! You can also use half beef and half sausage for extra flavor.
• Try Marinara Sauce: Swap the 14.5-ounce can of tomato sauce for 2 cups of your favorite marinara sauce. It’s an easy way to add even more flavor!
• Soften the Cream Cheese: Let it sit at room temperature for 1–2 hours so it blends smoothly with the sour cream. Short on time? Microwave it for 15–30 seconds, just until softened.
• Shred Your Own Cheese: Freshly shredded cheese melts more smoothly. Pre-shredded works if you’re short on time.
• Use Your Favorite Pasta: No egg noodles? Penne, rigatoni, farfalle, or even pappardelle work great! Just cook the pasta 1–2 minutes less than al dente since it will finish cooking in the oven.

How to Make Poor Man’s Casserole

If you love my Million Dollar Spaghetti or Classic Baked Spaghetti, you’re going to love Poor Man’s Casserole! It’s just as comforting, with creamy noodles, savory meat sauce, and plenty of melted cheese. Plus, it’s easy to layer everything together and pop it in the oven!

1. Brown the Beef: Preheat the oven to 350°F and bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6–7 minutes, breaking it apart, until no longer pink. Drain excess grease.
2. Add the Seasonings: Reduce the heat to medium. Add the Italian seasoning, salt, black pepper, garlic powder, onion powder, onion, and garlic. Cook for 3–4 minutes, until the onion softens.
3. Simmer the Sauce: Stir in the tomato sauce and simmer over medium-low heat for 10 minutes. Remove from the heat. Meanwhile, cook the egg noodles in boiling water for 2 minutes less than the package directions for al dente.
4. Coat the Noodles: Beat the softened cream cheese and sour cream in a large bowl until smooth. Drain the noodles, add them to the bowl, and gently stir until coated.
5. Assemble the Casserole: Grease a 9×13-inch baking dish and spread a thin layer of meat sauce on the bottom. Add half the creamy noodles, followed by half the remaining meat sauce, mozzarella, and Monterey Jack cheese.
6. Bake and Serve: Repeat with the remaining noodles, meat sauce, and cheeses. Bake uncovered for 25–30 minutes, until the cheese is melted, bubbly, and lightly browned. Let rest for 5–10 minutes, garnish poor man’s pasta with fresh parsley, and serve.

Print

Poor Man’s Casserole

Creamy egg noodles, seasoned ground beef, and layers of melted cheese make this old-fashioned casserole a family favorite!

Course Dinner, entree, main, Main Course, main dish

Cuisine American, Italian American

Keyword baked pasta, baked pasta casserole, creamy tomato pasta casserole, easy baked pasta, poor man’s casserole, poor man’s husband casserole, poor man’s lasagna, poor man’s pasta, poor man’s pasta casserole, poor man’s pasta recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 661kcal

Author Alyssa Rivers

Equipment

• 1 Large pot
• 1 Strainer for noodles
• 1 12-14 inch skillet
• 1 9 x 13-inch baking dish

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds ground beef
• 1 teaspoon Italian seasoning
• 1 teaspoon salt, more or less to taste
• ½ teaspoon ground black pepper, more or less to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 cup diced onion about 1 medium onion
• 2 teaspoons minced garlic about 2 cloves
• 1 (14.5-ounce) can tomato sauce
• 1 (12-ounce) package egg noodles
• 8 ounce softened cream cheese
• 8 ounces sour cream
• 8 ounces shredded mozzarella
• 4 ounces shredded monterey jack
• chopped fresh parsley for garnish

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Heat a large pot of salted water over high heat.
• Heat a large skillet over medium-high heat, then add 2 tablespoons olive oil. Add 1 ½ pounds ground beef and cook for 6-7 minutes, until no pink remains, breaking it up as it cooks. Drain off any grease.
• Reduce the heat to medium and add 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 cup diced onion, and 2 teaspoons minced garlic to the pan with the meat and cook for 3-4 minutes, until the onion is translucent.
• Stir in 1 (14.5-ounce) can tomato sauce, reduce to medium-low and simmer for about 10 minutes, then turn off the heat.
• While the sauce simmers, add 1 (12-ounce) package egg noodles to the pot of boiling water and cook for about 2 minutes LESS than the directions on the package say to cook for al dente.
• Meanwhile, add 8 ounce softened cream cheese and 8 ounces sour cream to a large bowl and beat with a hand mixer until smooth.
• Drain the noodles, add them to the bowl with the cream cheese mixture, and stir until the noodles are fully coated.
• Lightly grease a 9 x 13-inch baking dish, and add about ½ cup of sauce to the bottom.
• Add half the noodles to the baking dish and cover with half of the remaining sauce. Layer on half of the 8 ounces shredded mozzarella and half of the 4 ounces shredded monterey jack
• Repeat the layers with the remaining noodles, sauce, and cheese.
• Bake uncovered for 25-30 minutes, until the cheese is browned and bubbling. Let the pasta rest for 5-10 minutes, then garnish with chopped fresh parsley and serve.

Notes

Leftover and Make Ahead Instructions

• Fridge: Store leftovers in an airtight container for 3–4 days.
• Reheat: Reheat in the microwave or cover with foil and bake at 350°F for 20–25 minutes, until heated to 165°F.
• Freezer: Assemble the casserole in a greased baking dish. Wrap tightly in plastic wrap and foil, then freeze. Thaw overnight in the fridge and bake as directed, adding time as needed until the center reaches 165°F.
• Make Ahead: Assemble, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 15–30 minutes if needed, until the center reaches 165°F.

Nutrition

Calories: 661kcal | Carbohydrates: 39g | Protein: 36g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 961mg | Potassium: 676mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1112IU | Vitamin C: 6mg | Calcium: 349mg | Iron: 4mg

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