Description
A comforting and creamy beef and noodle casserole featuring tender ground beef, savory mushroom soup, and cheddar cheese baked to bubbly perfection. This hearty dish combines egg noodles with a rich sour cream sauce for a satisfying family meal.
Ingredients
Scale
Meat and Dairy
- 1 pound ground beef
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
Pantry Items
- 1 can (10.5 ounces) cream of mushroom soup
- 8 ounces egg noodles
- 1 tablespoon olive oil
- 1 teaspoon dried parsley (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Cook noodles: Boil the egg noodles according to the package instructions until al dente, then drain and set aside.
- Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent and fragrant.
- Cook beef: Add the ground beef to the skillet and brown it thoroughly, breaking it up as it cooks. Drain any excess fat from the pan once fully cooked.
- Combine sauce ingredients: Stir the cream of mushroom soup and sour cream into the cooked beef mixture until fully blended. Season with salt and pepper to your preference.
- Mix noodles with beef mixture: Add the drained egg noodles to the skillet and gently stir to combine all the ingredients evenly.
- Assemble casserole: Transfer this mixture to a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese on top.
- Bake: Bake the casserole in the preheated oven for 25 to 30 minutes, or until the cheese is melted, golden, and bubbly.
- Finish and serve: Remove the casserole from the oven and allow it to cool slightly. Garnish with dried parsley if desired before serving.
Notes
- You can substitute cream of mushroom soup with cream of celery or cream of chicken for a different flavor.
- For extra veggies, add chopped mushrooms or bell peppers while sautéing the onions and garlic.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To reduce fat, use lean ground beef or ground turkey and low-fat sour cream and cheese.
