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Crazy Good Casserole Recipe
Emily

Crazy Good Casserole

A creamy, cheesy, and flavor-packed casserole loaded with ground beef, noodles, peppers, and two kinds of soup for the ultimate family-friendly comfort food.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 can (10 oz) diced tomatoes with green chilies (Rotel)
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • salt and black pepper, to taste
  • 8 oz egg noodles, cooked and drained
  • 2 tbsp olive oil
  • fresh parsley, chopped (for garnish)

Equipment

  • Large skillet
  • Mixing bowl
  • Wooden spoon or spatula
  • 9x13-inch baking dish
  • Oven
  • knife and cutting board

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
  2. In a large skillet, heat olive oil over medium heat. Add ground beef, onion, and green bell pepper. Cook until beef is browned and vegetables softened, 7–10 minutes. Add garlic and cook 1 more minute. Drain fat.
  3. In a large bowl, combine beef mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, sour cream, chili powder, cumin, salt, and pepper. Mix well.
  4. Add cooked noodles and stir until evenly coated with sauce.
  5. Pour mixture into prepared baking dish. Sprinkle cheddar and mozzarella evenly on top.
  6. Bake uncovered for 25–30 minutes, until bubbly and cheese is melted and golden.
  7. Remove from oven, garnish with parsley, and serve hot.

Notes

Make ahead by assembling the casserole up to the baking step and refrigerating for up to 24 hours. You can also freeze before baking for up to 2 months. Add extra chili powder or jalapeños for more spice!