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You know, some dishes just stick with you. This Beef and Noodle Casserole — well, it’s been holding our family together on cold nights and busy Tuesdays since way back when my kids were little enough to need help tying their sneakers.
I swear, whenever life gets too loud — bills piling up, laundry mountain mocking me from the corner, a snowstorm rolling in — this casserole comes to the rescue like an old friend knocking at the door with a warm blanket and a big grin.
It’s simple food. The kind that hushes hungry kids, makes grown-ups linger at the table, and tastes even better scooped out of the pan with a big spoon the next day (I won’t judge).
Why You’ll Love This
If you ask me — there’s a whole mess of reasons this casserole deserves a spot on your dinner table:
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Easy as can be — You’re mostly stirring, sprinkling, and baking. No fancy fuss.
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Crowd-pleaser — Everyone from toddlers to grandpas cleans their plates.
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Stretch your budget — A pound of beef, a handful of noodles — done.
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Perfect for leftovers — Some might say it’s even better the next day.
What You’ll Need
Nothing wild here. Just honest ingredients you probably have kicking around already:
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1 pound ground beef — not too lean, not too fatty.
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1 medium onion, chopped — I never measure onions; just trust your gut.
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2 cloves garlic, minced — jarred stuff in a pinch, but fresh is best.
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1 can (10.5 ounces) cream of mushroom soup — the old reliable.
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1 cup sour cream — don’t skimp, the tang makes it sing.
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1 cup shredded cheddar — I like it sharp, but you do you.
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8 ounces egg noodles — wide, curly, floppy, perfect.
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Salt & pepper — don’t be shy.
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1 tablespoon olive oil — or butter if you’re feeling extra.
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1 teaspoon dried parsley — optional, but it dresses it up a bit.
Quick note: If your pantry’s looking sad, swap the soup for cream of chicken or celery. It’ll still taste like a hug.
How to Make It
Here’s how it goes — nothing complicated, promise:
Fire up your oven to 350°F (175°C).
Get those noodles going. Cook ’em by the box directions but stop just shy of mushy — they’ll soften up in the oven later. Drain, set aside.
Grab a big skillet, heat up your oil over medium. In goes the chopped onion and garlic. Give it a few minutes — you’ll smell when it’s ready (and probably smile a little).
Crumble in the beef. Brown it up good. Break it apart so you don’t end up with big ol’ lumps. Drain the extra grease — your future self will thank you.
Now, stir in the mushroom soup and sour cream. Looks kinda gloopy? Perfect. Season with salt and pepper till it tastes just right.
Bring the noodles back in. Fold them in gentle — you don’t wanna shred ’em to bits.
Pour the whole happy mess into a greased 9×13 dish. Smooth it out, sprinkle that cheddar all over like you mean it.
Bake uncovered for about 25–30 minutes. Peek in around 20 — you’re looking for melty cheese with golden edges and maybe a little bubbling here and there.
Let it rest a few minutes before you scoop. This is the hardest part, but worth it — keeps it from slopping all over the plate.
Serving Suggestions
I almost always toss together a quick salad — crisp lettuce, some cherry tomatoes if I’ve got ’em, maybe a splash of ranch or vinaigrette. Or just steam up a bag of green beans.
Got kids? Pop open a jar of applesauce — it’s the Midwest way. And if you’re really going for gold, warm up a crusty loaf of bread. Trust me — you’ll want something to mop up that creamy sauce at the bottom of your plate.
How to Keep & Reheat
If you’re lucky enough to have leftovers, they keep beautifully. Just cover the dish with foil or scoop what’s left into a lidded container. It’ll stay good in the fridge for about 3 days.
Reheat in the microwave if you’re in a hurry. Or pop it back in the oven at 325°F, covered, till it’s warmed through. If it seems a bit dry, stir in a splash of milk — works like a charm.
Tasty Twists
I’m a big fan of a recipe that forgives and forgets. So here’s how you can mix it up:
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Swap the beef for ground turkey or chicken — lighter, still tasty.
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Stir in a handful of frozen peas or corn when you add the noodles — hidden veggies for the win.
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Want heat? A sprinkle of red pepper flakes or a swirl of hot sauce’ll do the trick.
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No cheddar? Mozzarella melts nice and gooey too. Use what you have.
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Feeling wild? Add a spoonful of Dijon mustard to the sauce — trust me, it wakes it right up.
That’s All, Friend
So there you have it — an old-school Beef and Noodle Casserole that asks so little and gives back so much.
If you try it, promise me you’ll tell me how it went. Did the kids ask for seconds? Did you sneak a bite straight from the fridge at midnight? (Been there, done that, won’t stop now.)
Drop me a note in the comments — I love hearing from you. Really. Now go on — pour yourself something warm, scoop up a plate, and stay cozy tonight.
Beef and Noodle Casserole
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 10.5 oz cream of mushroom soup 1 can
- 1 cup sour cream
- 1 cup cheddar cheese shredded
- 8 oz egg noodles
- salt and pepper to taste
- 1 tbsp olive oil
- 1 tsp dried parsley optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the ground beef to the skillet, cooking until browned and fully cooked. Drain any excess fat.
- Stir in the cream of mushroom soup and sour cream, mixing until well combined. Season with salt and pepper to taste.
- Add the cooked noodles to the beef mixture, stirring gently to combine.
- Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before serving. Garnish with dried parsley if desired.
Notes
Nutrition
