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This Beef and Egg Noodles Casserole is pure comfort in a dish. Imagine tender egg noodles mingling with savory ground beef, all wrapped in a creamy, cheesy embrace. It's a hearty, satisfying meal that brings everyone to the table. Perfect for those busy weeknights or a cozy weekend dinner, this casserole is a crowd-pleaser that’s easy to whip up and even easier to devour. Let’s dive in!
Beef and Egg Noodles Casserole Recipe
Ingredients:
- 1 lb ground beef
- 12 oz egg noodles
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- to taste salt and pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Cook egg noodles according to package instructions. Drain and set aside.
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add chopped onion and minced garlic to the skillet. Cook until onion is translucent.
- Stir in cream of mushroom soup, milk, and sour cream. Mix well.
- Add cooked egg noodles to the skillet. Stir to combine.
- Season with salt and pepper to taste.
- Transfer mixture to a baking dish. Sprinkle shredded cheddar cheese on top.
- Bake in preheated oven for 25-30 minutes, or until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
What You Will Need
H2: What you will need to make beef and egg noodles casserole
- Ground beef: Adds hearty flavor and protein, creating a satisfying base for the casserole.
- Egg noodles: Provides a tender, chewy texture that complements the creamy sauce.
- Sour cream: Adds tanginess and creaminess, balancing the richness of the beef.
- Shredded cheddar cheese: Melts on top, creating a gooey, savory crust.
- Cream of mushroom soup: Forms the creamy sauce, adding depth and umami.
- Milk: Thins the sauce, ensuring it coats the noodles evenly.
- Onion: Adds sweetness and a slight crunch, enhancing the overall flavor.
- Garlic: Infuses the dish with aromatic depth and a subtle kick.
Read more: Egg Noodle Casserole Recipe
Tools and Instruments Required
What tools/instruments will be needed to make Beef and Egg Noodles Casserole Recipe
- Large skillet: Essential for browning ground beef and sautéing onions and garlic, ensuring even cooking and flavor development.
- Large pot: Needed to cook egg noodles to the perfect texture before combining with other ingredients.
- Baking dish: Used to bake the casserole, allowing it to cook evenly and the cheese to melt perfectly.
- Mixing spoon: Helps in stirring ingredients together, ensuring they are well combined and evenly distributed.
- Measuring cups: Important for accurately measuring milk, sour cream, and other ingredients to maintain recipe balance.
Beef and Egg Noodles Casserole Recipe
A hearty and comforting casserole with beef and egg noodles.
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Equipment
- Oven
- Large skillet
- Baking Dish
Read more: Pizza Casserole Recipe with Egg Noodles
Ingredients:
Main Ingredients
- 1 lb ground beef
- 12 oz egg noodles
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- to taste salt and pepper
Instructions:
- Preheat oven to 350°F (175°C).
- Cook egg noodles according to package instructions. Drain and set aside.
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add chopped onion and minced garlic to the skillet. Cook until onion is translucent.
- Stir in cream of mushroom soup, milk, and sour cream. Mix well.
- Add cooked egg noodles to the skillet. Stir to combine.
- Season with salt and pepper to taste.
- Transfer mixture to a baking dish. Sprinkle shredded cheddar cheese on top.
- Bake in preheated oven for 25-30 minutes, or until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes:
Feel free to add vegetables like peas or carrots for extra nutrition.
Nutrition value:
Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 3mg
Read more: Kielbasa and Egg Noodles Casserole Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole up to step 7.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed in step 9.
Freezing Instructions
- Assemble the casserole up to step 7.
- Wrap tightly with plastic wrap, then cover with foil.
- Label with date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove plastic wrap, cover with foil, and bake at 350°F (175°C) for 45 minutes.
- Uncover and bake an additional 15 minutes until cheese is bubbly.
Adding a pinch of nutmeg to the cream of mushroom soup mixture can enhance the overall flavor of the casserole, giving it a subtle warmth and depth.
Frequently Asked Questions
FAQ:
Can I use a different type of pasta?
Yes, you can substitute egg noodles with any pasta you prefer.
How can I make this dish healthier?
Use lean ground beef, low-fat sour cream, and reduced-fat cheese.
Can I prepare this casserole ahead of time?
Absolutely, assemble it and refrigerate. Bake when ready.
What can I serve with this casserole?
A simple green salad or steamed vegetables pairs well.
Can I freeze leftovers?
Yes, store in an airtight container and freeze for up to 3 months.
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