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.
Servings: 8 servings
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 black pepper or to taste
Instructions
- Preheat oven to 375℉. Grease a 9x13-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
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