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Creamy Beef Noodle Casserole
Emily

Creamy Beef Noodle Casserole

A comforting family-style casserole made with tender egg noodles, seasoned ground beef, creamy mushroom sauce, and melted cheese — perfect for cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef (use lean for a healthier option)
  • 8 ounces egg noodles (cooked until al dente)
  • 1 cup sour cream (or Greek yogurt substitute)
  • 1 can cream of mushroom soup (or cream of chicken soup alternative)
  • 1 cup shredded cheese (cheddar or your favorite variety)
  • 1 medium onion, diced
  • 1 tsp garlic powder
  • salt and pepper to taste
  • chopped parsley (optional garnish)

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Mixing bowl
  • Baking dish (9×13-inch)
  • Oven
  • Spatula or spoon

Method
 

  1. Boil a large pot of salted water. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, brown the ground beef over medium heat. Add the diced onion and cook until softened, about 5 minutes. Drain excess fat if necessary.
  3. In a large bowl, mix the cooked beef and onions with the sour cream, cream of mushroom soup, garlic powder, salt, and pepper until well combined.
  4. Gently fold the cooked noodles into the beef mixture until everything is thoroughly mixed.
  5. Preheat your oven to 350°F (175°C). Transfer the mixture into a baking dish and spread it evenly. Top with shredded cheese.
  6. Bake for about 30 minutes, or until the cheese is melted and bubbly. If desired, garnish with chopped parsley before serving.

Notes

Substitute sour cream with Greek yogurt for a lighter twist, or try cream of chicken soup for a different flavor. Leftovers reheat beautifully the next day and can be frozen for up to 2 months.