Save This Recipe
We'll email this post to you, so you can come back to it later!
Let me tell you — if there’s one thing that’s never let me down, it’s this beef and noodle casserole.
It’s been on my table more times than I can count, especially during the colder months when the days feel short and the “what’s-for-dinner” blues hit around 4:37 PM. You know what I mean — that moment when you’re staring into the fridge hoping something will magically assemble itself.
That’s when I reach for this dish. Simple, hearty, and made with pantry staples, it’s the kind of meal that fills the kitchen with the smell of dinner before you even take a bite. And when it comes out of the oven all golden and bubbly? Oh honey, it’s game over.
Why You’ll Fall in Love with This Casserole
-
One dish, easy cleanup – bless it
-
Comforting and filling – sticks to your ribs, in the best way
-
Great for leftovers – reheats like a dream
-
Crowd-pleaser – even the picky eaters clean their plates
-
Midwestern magic – cheesy, creamy, meaty… what’s not to love?
The Good Stuff You’ll Need
Here’s what goes into this simple beauty. Nothing fancy, just good ol’ ingredients doing their thing:
-
1 lb ground beef – I usually go lean, but use what you’ve got
-
1 medium onion, chopped
-
2 cloves garlic, minced – fresh or jarred, no judgment
-
1 can (10.5 oz) cream of mushroom soup – or swap with cream of chicken/celery
-
1 cup sour cream – makes it creamy and tangy
-
1 cup shredded cheddar cheese – sharp cheddar is my go-to
-
8 oz egg noodles – wide or medium
-
1 tbsp olive oil – just for sautéing
-
Salt and pepper – to taste
-
1 tsp dried parsley – optional, but pretty
Let’s Make This Happen
This recipe moves fast once you get going, so I like to get all my ingredients ready ahead of time. Nothing too precious — just cozy, old-fashioned cooking.
1. Preheat the oven to 350°F.
Let it warm up while you get everything else going.
2. Cook your noodles.
Boil the egg noodles just until they’re al dente. Drain and set aside — they’ll cook a little more in the oven.
3. Start the base.
In a large skillet, heat the olive oil and sauté the chopped onion until soft and golden. Add garlic and stir for another minute until fragrant.
4. Add the beef.
Brown the ground beef in the skillet, breaking it up as it cooks. Drain off any excess fat (if there’s a lot), then stir in your soup and sour cream. Season with salt and pepper — taste it if you’re unsure.
5. Bring it all together.
Gently fold in your cooked noodles until everything’s nicely coated and cozy.
6. Assemble and bake.
Transfer the whole mixture to a greased 9×13” baking dish. Sprinkle that shredded cheese generously on top. Bake uncovered for 25–30 minutes — you’re looking for melted, bubbly, golden cheese and just a touch of browning around the edges.
7. Cool and serve.
Let it sit for 5–10 minutes before serving (if you can wait!). Sprinkle with parsley if you want to feel fancy.
Easy Twists & Tips
Because let’s be honest — casseroles are meant to be played with:
-
Swap the protein: Ground turkey, chicken, or even plant-based crumbles all work
-
Add hidden veggies: Try finely chopped spinach, zucchini, or carrots — nobody will notice
-
Turn up the heat: A little dash of hot sauce or red pepper flakes goes a long way
-
Make it mushroomy: Add a handful of sautéed mushrooms to boost that umami flavor
-
Use what you’ve got: Penne, rotini, even elbow macaroni works in a pinch
What to Serve With It
This dish is hearty on its own, but if you want to round it out, here are some ideas:
-
A green salad with a zippy vinaigrette – to cut through the richness
-
Steamed broccoli or green beans – easy, colorful, and kid-friendly
-
Crusty bread or dinner rolls – for soaking up all that creamy sauce
-
Applesauce or a fruit salad – the sweet-savory combo just works
A Final Word From My Kitchen to Yours
This casserole isn’t fancy. It’s not trendy. But it’s real. It’s the kind of dish you can count on when the day gets away from you and you still want to put something warm and homemade on the table.
Whether you’re feeding your family, prepping meals for the week, or just need a big dose of comfort — this one’s here for you.
If you try it (or put your own spin on it), I’d love to hear about it. I’m always curious how these humble little dishes find their way into other kitchens and hearts.
Beef and Noodle Casserole
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 8 ounces egg noodles
- 1 tablespoon olive oil
- 1 teaspoon dried parsley optional
- salt and pepper to taste
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