Make this hearty, comforting beef noodle casserole in minutes with ready-made ingredients. Ground beef and egg noodles are added to a creamy, cheesy mushroom tomato sauce and baked under a sprinkle of cheddar cheese.
Holly’s Recipe Highlights
- Flavor: Savory beef, tender noodles, and a tangy tomato mushroom sauce come together in this cozy casserole with melty cheddar on top.
- Difficulty: Canned soup and pantry basics are what make this dish deliciously easy.
- Swaps: Use canned and drained baked beans instead of ground beef for a meatless meal, or substitute shredded cabbage for the egg noodles.
- Time-Saving Tip: Assemble, chill, and bake when ready.
Savory Ingredients
- Ground Beef: Fresh or leftover ground beef, chicken, turkey, ham, or Italian sausage all work in this recipe.
- Noodles: Egg noodles hold up well and give it that classic casserole look. Other sturdy pastas to try are ziti, penne, bowtie, or larger elbow macaroni.
- Sauce: Two cans of soup, sour cream, milk, and cheddar cheese blend into a creamy sauce; no need to use the name brand! Try other creamy soup flavors and different cheeses like Monterey Jack or a shredded Mexican blend.
- Twists on Tradition: Add some shredded zucchini, peas, sliced mushrooms, or corn for a bump in nutrition. Sprinkle crushed Ritz crackers or seasoned breadcrumbs over the top for a crunchy bite.
Scoop, Serve, and Save
- Store leftover beef noodle casserole in the fridge for up to 4 days
- Reheat in the oven, on the stovetop, or in the microwave. Add a splash of milk while reheating if you’d like it to be creamier.
- Reheat in freezer-safe containers for up to 2 months and thaw in the refrigerator. Add fresh egg noodles before reheating.
More Cozy Casseroles
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Beef Noodle Casserole
This creamy beef and noodle casserole mixes tender egg noodles, savory ground beef, and a rich, cheesy sauce for a cozy, family-friendly dinner.
Ingredients
- 1 pound lean ground beef
- 8 ounces egg noodles
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed tomato soup
- ⅔ cup sour cream
- ¾ cup milk
- 2 cups shredded cheddar cheese divided
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons Italian seasoning
- ¼ teaspoon pepper or to taste
Instructions
- Preheat oven to 375℉. Grease a 9×13-inch baking dish. Bring a large pot of salted water to boil.
- Boil egg noodles according to package direction just until al dente. Drain well.
- Meanwhile, in a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- In a large bowl combine the cooked beef, cream of mushroom soup, tomato soup, sour cream, milk, 1 cup of cheddar cheese, Worcestershire, Italian seasoning, and pepper. Stir in the cooked noodles.
- Pour the mixture into the prepared baking dish. Sprinkle with remaining cheese.
- Bake uncovered for 20-25 minutes, or until bubbly and golden on top.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Nutrition Information
Calories: 404kcal | Carbohydrates: 31g | Protein: 26g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 675mg | Potassium: 624mg | Fiber: 2g | Sugar: 6g | Vitamin A: 611IU | Vitamin C: 5mg | Calcium: 277mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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