Cheesy Beef and Noodle Casserole (Printable)

Hearty ground beef and egg noodles baked with creamy mushroom sauce and melted cheddar cheese. A satisfying 55-minute meal.

# What You’ll Need:

→ Meats

01 - 1 lb ground beef

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup frozen peas (optional)
05 - 1/2 cup diced red bell pepper (optional)

→ Pasta

06 - 12 oz egg noodles

→ Dairy

07 - 2 cups shredded cheddar cheese, divided
08 - 1 cup sour cream

→ Sauces & Canned Goods

09 - 1 can (14 oz) diced tomatoes, drained
10 - 1 can (10.5 oz) condensed cream of mushroom soup
11 - 2 tbsp tomato paste

→ Spices & Seasonings

12 - 1 tsp dried Italian herbs
13 - 1/2 tsp paprika
14 - Salt and black pepper, to taste

→ Other

15 - 2 tbsp olive oil

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or a small amount of butter.
02 - Bring a large pot of salted water to boil. Add egg noodles and cook according to package directions until al dente, typically 7-8 minutes. Drain thoroughly in a colander and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper if using. Sauté for 3-4 minutes until the onion becomes translucent and softened.
04 - Add ground beef to the skillet. Cook until browned, breaking it apart with a wooden spoon or spatula as it cooks, approximately 6-8 minutes. Drain excess fat from the skillet.
05 - Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste, drained diced tomatoes, frozen peas if using, Italian herbs, paprika, salt, and black pepper. Continue cooking for 3-4 minutes to allow the flavors to meld together.
06 - Remove the skillet from heat. Fold in the sour cream and condensed cream of mushroom soup, stirring until fully incorporated and the mixture is smooth and creamy.
07 - Add half of the shredded cheddar cheese and the cooked egg noodles to the skillet. Gently fold everything together until the noodles are evenly coated and the cheese begins to melt.
08 - Transfer the entire mixture to the prepared 9x13 inch baking dish. Spread it evenly with a spatula. Sprinkle the remaining shredded cheddar cheese over the top in a uniform layer.
09 - Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden brown and the edges are bubbling. Remove from oven and let rest for 5 minutes before serving to allow the casserole to set.

# Expert Advice:

01 -
  • Everything happens in one skillet before baking, meaning minimal cleanup and maximum flavor development
  • The combination of tangy sour cream and savory mushroom soup creates the creamiest sauce without any fancy techniques
  • This reheats beautifully for lunch the next day, sometimes tasting even better than fresh
02 -
  • Draining the diced tomatoes thoroughly is non negotiable unless you want a soupy mess instead of a cohesive casserole
  • Letting the beef mixture cool slightly before adding the sour cream prevents it from separating and becoming grainy
  • The resting period after baking feels unnecessary but truly makes the difference between a sloppy plate and a presentable serving
03 -
  • Grate your own cheese from a block rather than using pre shredded cheese for a smoother melt and better flavor
  • If your tomato paste is in a can, transfer any leftovers to an ice cube tray and freeze for future recipes
  • A splash of Worcestershire sauce added with the beef takes the savory depth to another level

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