Description
This comforting Beef and Noodle Casserole combines tender ground beef, sautéed onions, and creamy mushroom soup with egg noodles, all topped with melted cheddar cheese. Baked to golden perfection, it’s an easy, hearty meal perfect for family dinners.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
Dairy and Sauces
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Pasta
- 8 ounces egg noodles
Other
- 1 tablespoon olive oil
- 1 teaspoon dried parsley (optional)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the casserole evenly.
- Cook Noodles: Boil the egg noodles according to the package instructions until tender, then drain and set aside to cool slightly.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
- Brown Beef: Add the ground beef to the skillet with the onions and garlic. Cook until the beef is browned and fully cooked, breaking it apart as it cooks. Drain any excess fat from the skillet.
- Mix Creamy Base: Stir in the cream of mushroom soup and sour cream into the cooked beef mixture. Mix thoroughly until smooth and well combined. Season with salt and pepper to your taste.
- Combine with Noodles: Gently fold the cooked egg noodles into the beef and cream mixture, ensuring the noodles are evenly coated without breaking them up.
- Prepare for Baking: Transfer the entire mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese has melted and is bubbly and slightly golden.
- Serve: Remove the casserole from the oven and allow it to cool slightly before serving. Garnish with dried parsley if desired for a touch of color and flavor.
Notes
- For a lower-fat version, use lean ground beef and reduced-fat sour cream and cheese.
- You can substitute cream of mushroom soup with cream of celery or chicken soup for a different flavor profile.
- If you prefer a cheesier casserole, add extra shredded cheddar or mix in mozzarella.
- The casserole can be assembled ahead of time and refrigerated before baking, just add a few extra minutes to the baking time when cooking from cold.
- Leftovers store well in the fridge for 2-3 days and reheat quickly in the microwave or oven.
