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Beef Noodle Casserole

Beef noodle casserole with tender egg noodles, browned ground beef, and a creamy mushroom sauce baked until bubbly and golden. Topped with melted cheddar for that classic hamburger noodle bake comfort-food finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef casserole base
  • 1.5 lb ground beef
  • 1 onion Medium, diced
  • 3 garlic Cloves, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup milk
  • 1 tbsp Worcestershire sauce
  • 0.01 salt and pepper To taste
  • 12 oz egg noodles Cooked and drained
  • 2 cup cheddar cheese Shredded
  • 1 fresh parsley For garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and bake setup
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the casserole releases easily after baking.
Brown the beef
  1. In a skillet over medium-high heat, brown the ground beef with the diced onion, then drain excess fat.
  2. Stir in the minced garlic and Worcestershire sauce, and season with salt and pepper until fragrant, about 30–60 seconds.
Make the creamy sauce
  1. Whisk the cream of mushroom soup, cream of chicken soup, sour cream, and milk until smooth and fully combined.
Assemble and bake
  1. In a large bowl, combine the cooked egg noodles, browned beef mixture, and the soup mixture, then toss until the noodles are evenly coated.
  2. Transfer to the greased baking dish, spread into an even layer, and top with shredded cheddar.
  3. Bake uncovered at 350°F for 30–35 minutes, until bubbly at the edges and golden on top with melted cheese stretching.
Finish and serve
  1. Let the casserole rest briefly, garnish with fresh parsley, and serve hot.

Notes

For the creamiest texture, drain the beef thoroughly so the sauce doesn’t turn watery. Store covered in the refrigerator up to 3–4 days; reheat in the oven or microwave until hot throughout. Freezing is yes—freeze tightly covered up to 2 months, then thaw in the fridge and reheat until bubbly. For a lighter option, substitute reduced-fat cheddar and light sour cream.