Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350°F and grease a 9x13 baking dish so the casserole releases easily after baking.
Brown the beef
- In a large skillet over medium-high heat, brown the ground beef with the diced onion until the beef is no longer pink and the onion softens, then drain excess fat.
- Add the minced garlic, garlic powder, Worcestershire sauce, salt, and pepper, and cook 1–2 minutes until fragrant and well combined, with visible specks of seasoning throughout the beef.
Make the creamy mixture
- In a bowl, whisk the cream of mushroom soup, cream of chicken soup, sour cream, and milk until smooth and lump-free, looking glossy and pourable.
Assemble the casserole
- In a large bowl, combine the cooked and drained egg noodles with the beef and soup mixture until evenly coated and creamy from end to end.
- Transfer the mixture to the greased 9x13 baking dish and top generously with shredded cheddar cheese so the surface is fully covered.
Bake and rest
- Bake uncovered at 350°F for 35–40 minutes until the casserole is bubbly around the edges and the cheese is golden.
- Let the casserole rest for 5 minutes before serving so the layers set and the cheddar crust firms up slightly.
Notes
Pro tip: drain the beef well before mixing to keep the casserole from tasting greasy. Store covered in the fridge for up to 3–4 days; reheat individual portions at 350°F until warmed through. Freeze assembled and baked leftovers up to 2 months (cool completely first). For a lighter option, use low-fat sour cream and reduced-fat cheddar while keeping the same baking time.