Oh, now we’re talking comfort food vibes! 🥘 Here’s a hearty Beef Noodle Casserole that’s cheesy, meaty, and perfect for cozy nights.
Beef Noodle Casserole
Ingredients (serves 6)
- 12 oz egg noodles
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup (or more mushroom if you prefer)
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ cup milk
- 1 tsp Worcestershire sauce
- Salt & pepper, to taste
- Optional: ½ cup frozen peas or mixed veggies
Instructions
- Cook noodles:
Boil egg noodles according to package directions. Drain and set aside. - Cook beef:
In a large skillet over medium heat, cook ground beef with onion and garlic until browned. Drain excess fat. Season with salt, pepper, and Worcestershire sauce. - Mix the sauce:
In a bowl, combine cream of mushroom soup, cream of celery soup, sour cream, milk, and 1 cup shredded cheddar. Mix until smooth. - Combine:
In a large mixing bowl, combine noodles, beef mixture, optional veggies, and the creamy sauce. Stir until evenly coated. - Bake:
Preheat oven to 350°F (175°C). Transfer mixture to a greased 9×13-inch baking dish. Sprinkle extra cheddar on top. Bake 25–30 minutes until bubbly and cheese is melted. - Serve:
Let cool 5 minutes before serving. Optional garnish: chopped parsley or green onions.
If you want, I can also give you a “one-pot shortcut version” where you skip boiling the noodles separately and everything cooks together—saves a lot of cleanup.
Do you want me to do that version too?
