Description
A hearty and comforting Beef and Noodle Casserole combining savory ground beef, tender egg noodles, creamy mushroom soup, and melted cheddar cheese, baked to bubbly perfection. This easy-to-make dish is perfect for a family dinner and comes together quickly with simple ingredients.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- salt and pepper to taste
- 1 teaspoon dried parsley (optional)
Noodles
- 8 ounces egg noodles
Topping
- 1 cup shredded cheddar cheese
Other
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook the noodles: Boil the egg noodles according to package instructions until tender, then drain and set aside.
- Sauté onions and garlic: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic and cook until the onion becomes translucent, about 3-4 minutes.
- Brown the beef: Add the ground beef to the skillet with the onions and garlic and cook until browned and fully cooked, breaking it up as it cooks. Drain any excess fat from the pan.
- Make the creamy mixture: Stir in the cream of mushroom soup and sour cream into the beef mixture, mixing well to combine. Season with salt and pepper to your taste.
- Combine noodles and beef mixture: Add the cooked egg noodles to the beef and sauce mixture and gently stir to combine all ingredients evenly.
- Prepare to bake: Transfer the entire mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Add cheese topping: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake the casserole: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese has melted and is bubbly.
- Serve: Remove from oven and let the casserole cool slightly before serving. Optionally, garnish with dried parsley for a touch of color and flavor.
Notes
- You can substitute cream of mushroom soup with cream of chicken or celery soup for a different flavor.
- Feel free to add vegetables like peas or mushrooms to the beef mixture for extra nutrition.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- To reheat, bake covered at 350°F for 20 minutes or until heated through.
- Use low-fat sour cream and reduced-fat cheese to lower the fat content.
