Cheesy Beef And Noodle Casserole (Printable Version)

Hearty ground beef and egg noodles in a creamy mushroom sauce, topped with melted cheddar cheese. Perfect for feeding a hungry family.

# 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.
02 - Cook egg noodles according to package instructions until al dente. Drain and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add onions and red bell pepper (if using); sauté 3–4 minutes until softened.
04 - Add ground beef and cook until browned, breaking up with a spatula. Drain excess fat.
05 - Stir in garlic and cook for 1 minute. Add tomato paste, drained tomatoes, peas (if using), Italian herbs, paprika, salt, and pepper. Cook 3–4 more minutes to combine flavors.
06 - Remove the skillet from heat and mix in sour cream and cream of mushroom soup until fully incorporated.
07 - Fold in half of the shredded cheddar cheese and the cooked noodles.
08 - Transfer the mixture to the prepared baking dish. Top evenly with the remaining cheddar cheese.
09 - Bake for 25–30 minutes until golden and bubbly. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Everything comes together in one dish with minimal prep work
  • The combination of cream of mushroom soup and sour cream creates an incredibly velvety sauce that clings perfectly to every noodle
  • Leftovers taste even better the next day, if they last that long
02 -
  • Drain the diced tomatoes thoroughly or your casserole will be too watery—I press them in a colander with a spoon
  • Let the beef mixture cool slightly before mixing in sour cream to prevent it from separating
  • The resting time after baking isn't optional—it makes serving much cleaner and lets flavors settle
03 -
  • Use freshly grated cheese instead of pre-shredded for better melting
  • Don't overbake—the sauce can break down and become grainy if left too long

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