Here’s a classic Ground Beef & Noodle Casserole—comfort food at its best: creamy, cheesy, and filling. Perfect for weeknights or potlucks.
Ground Beef & Noodle Casserole
Ingredients (serves 6–8)
- 1 lb (450 g) ground beef
- 8 oz egg noodles
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom (or cream of chicken) soup
- 1 cup sour cream
- 1 cup shredded cheddar or Colby-Jack cheese
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning (optional)
- 2 tbsp butter (for greasing & topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook noodles in salted water until just al dente. Drain.
- Brown ground beef in a skillet over medium heat. Add onion and cook until soft; add garlic last 30 seconds. Drain excess fat.
- Mix sauce: In a bowl, combine soup, sour cream, milk, salt, pepper, paprika, and seasoning.
- Combine noodles, beef mixture, and sauce until evenly coated.
- Transfer to baking dish and sprinkle cheese on top.
- Dot with small pieces of butter.
- Bake uncovered 30–35 minutes, until bubbly and lightly golden.
- Rest 5–10 minutes before serving.
Optional Add-Ins
- Sautéed mushrooms or bell peppers
- Frozen peas or corn (½–1 cup)
- Worcestershire sauce (1–2 tsp) for depth
- Cream cheese (¼ cup) for extra richness
Topping Ideas
- Buttered breadcrumbs or crushed crackers
- French fried onions
- Extra cheese for a crispy top
Make-Ahead & Storage
- Assemble up to 24 hours ahead and refrigerate
- Freeze unbaked up to 2 months
- Reheat leftovers covered at 325°F until warmed
If you want, I can also give you a one-pot stovetop version, slow-cooker version, or a cheesy Southern-style twist. Just say the word!
