Description
This Beef Noodle Casserole is the ultimate comfort food, combining tender ground beef, creamy mushroom soup, and cheesy egg noodles baked to bubbly perfection. A hearty and satisfying meal that’s perfect for weeknight dinners or family gatherings.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Noodles and Sauce
- 8 ounces egg noodles
- 1 can cream of mushroom soup
- 1 cup sour cream
Topping
- 1 cup shredded cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Noodles: Boil the egg noodles according to package instructions until al dente, then drain and set aside.
- Brown Beef: In a skillet over medium heat, cook the ground beef along with chopped onion and minced garlic until the beef is fully browned and the onion is translucent.
- Drain Fat: Carefully drain off any excess fat from the cooked beef mixture to avoid greasiness.
- Mix in Sauces: Stir in the cream of mushroom soup and sour cream into the beef mixture until well combined and creamy.
- Add Noodles: Fold the cooked egg noodles into the beef and sauce mixture, mixing gently to evenly coat.
- Assemble Casserole: Transfer the combined mixture into a baking dish, spreading it out evenly. Sprinkle the shredded cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the cheese is melted, bubbly, and slightly golden.
Notes
- For extra flavor, consider adding herbs like thyme or parsley to the beef mixture.
- You can substitute cream of mushroom soup with cream of chicken or celery soup if preferred.
- Cheddar cheese works best for topping, but feel free to use a cheese blend for a richer flavor.
- Make sure to drain the fat from the beef to keep the casserole from being greasy.
- This dish can be prepared ahead and refrigerated before baking; just add a few extra minutes to baking time if baking cold.
