A comforting and hearty beef and noodle casserole combining ground beef, creamy mushroom soup, and cheddar cheese baked to perfection. This easy-to-make dish is perfect for a satisfying family dinner.
Total Time:45 minutes
Yield:6 servings
Ingredients
Main Ingredients
1 pound ground beef
1 medium onion, chopped
2 cups cooked egg noodles
1 can (10.5 ounces) cream of mushroom soup
1 cup sour cream
1 teaspoon garlic powder
Salt to taste
Black pepper to taste
Toppings
1 cup shredded cheddar cheese
1/2 cup breadcrumbs (optional)
Instructions
Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
Cook beef and onions: In a skillet over medium heat, brown the ground beef and chopped onions until the beef is fully cooked and onions are tender. Drain any excess fat to keep the casserole from being greasy.
Mix ingredients: In a large bowl, combine the cooked beef and onion mixture with cooked egg noodles, cream of mushroom soup, sour cream, garlic powder, salt, and black pepper. Stir everything together until well blended.
Assemble casserole: Transfer the mixture into a greased baking dish. Evenly sprinkle shredded cheddar cheese on top. If using, sprinkle breadcrumbs over the cheese for added texture.
Bake the casserole: Place the casserole in the preheated oven and bake for 30 minutes until the casserole is heated through, bubbly, and the cheese is melted and golden.
Cool and serve: Allow the casserole to cool for a few minutes before serving to let it set and make it easier to dish out.
Notes
For a healthier twist, substitute ground turkey or chicken for beef.
You can use gluten-free noodles and gluten-free soup to make this casserole gluten-free.
Adding a handful of chopped mushrooms or bell peppers can boost the vegetable content.
If you prefer a crispier topping, broil the casserole for 2-3 minutes at the end of baking.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
