This Beef and Noodle Casserole is cozy, creamy, and loaded with hearty flavor perfect for busy weeknights or laid-back Sundays. Tender egg noodles are baked with savory ground beef, mixed vegetables, and a rich mushroom sauce, then crowned with melted cheddar. It’s a simple, family-pleasing bake that comes together fast and disappears even faster.
Ingredients
- 1 pound ground beef
- 8 ounces egg noodles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup beef broth
- 1 cup frozen mixed vegetables
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter and set aside.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until just al dente. Drain well and set aside.
- Meanwhile, in a large skillet over medium heat, add the ground beef. Cook, breaking it apart with a spoon, until browned and no longer pink, 5–7 minutes. Drain off any excess grease if needed.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 3–4 minutes.
- Stir in the cream of mushroom soup, beef broth, frozen mixed vegetables, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix until everything is well combined and smooth.
- Let the mixture simmer over medium-low heat for about 5 minutes, stirring occasionally, to allow the flavors to meld and the sauce to slightly thicken.
- Add the cooked egg noodles to the skillet and gently fold everything together until the noodles are evenly coated and the beef and vegetables are well distributed.
- Transfer the beef and noodle mixture to the prepared 9×13-inch baking dish, spreading it out into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is heated through and the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving to allow it to set slightly for easier slicing.
Variation
- Use ground turkey or chicken instead of beef for a slightly lighter casserole with the same cozy flavor.
- Swap the cream of mushroom soup for cream of chicken or cream of celery, or use half sour cream and half soup for extra richness.
- Add 1–2 cups of extra toppings like sliced mushrooms, bell peppers, or a crunchy topping of buttered breadcrumbs mixed with a little extra cheese.
Cooking Notes
- Do not overcook the egg noodles; they will continue to soften as the casserole bakes. Aim for just al dente.
- If the mixture looks too loose before baking, let it simmer a bit longer to thicken. If it seems too thick, splash in a bit more beef broth or water.
- Baking times can vary slightly by oven and baking dish depth check at 25 minutes and continue until the cheese is fully melted and bubbly.
Serving Suggestions
- Serve with a simple green salad dressed with vinaigrette to balance the richness of the casserole.
- Pair with warm crusty bread, garlic bread, or dinner rolls to soak up the creamy sauce.
- For a heartier plate, add a side of roasted or steamed vegetables such as broccoli, green beans, or carrots.
Tips
- Brown the beef well for deeper flavor, letting it develop some color before adding the onion and garlic.
- Shred your own cheddar from a block freshly grated cheese melts more smoothly than pre-shredded.
- This casserole reheats well; store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 20 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I make this Beef and Noodle Casserole ahead of time?
Yes. Assemble the casserole up to the point of adding cheese, cover tightly, and refrigerate for up to 24 hours. Add the cheese just before baking and add 5–10 extra minutes to the bake time if baking from cold. - Can I freeze this casserole?
Yes. Assemble and cool completely, then wrap well and freeze for up to 2–3 months. Thaw overnight in the fridge and bake, covered with foil for the first 20 minutes, then uncovered until bubbly. - What can I use instead of egg noodles?
You can use short pasta shapes like rotini, penne, or macaroni. Cook just to al dente and proceed with the recipe. - How do I lighten this recipe?
Use lean ground beef or ground turkey, reduced-sodium broth and soup, and reduce the cheese slightly. You can also add extra vegetables to bulk it up without many extra calories.
Conclusion
This Beef and Noodle Casserole is everything you want in a comfort-food classic: rich, creamy, and satisfying, yet easy enough for any weeknight. With simple ingredients, minimal prep, and plenty of cozy flavor, it’s a family-friendly bake that belongs in your regular dinner rotation.
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Beef and Noodle Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Beef and Noodle Casserole is cozy, creamy, and loaded with hearty flavor perfect for busy weeknights or laid-back Sundays. Tender egg noodles are baked with savory ground beef, mixed vegetables, and a rich mushroom sauce, then crowned with melted cheddar. It’s a simple, family-pleasing bake that comes together fast and disappears even faster.
Ingredients
Scale
- 1 pound ground beef
- 8 ounces egg noodles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup beef broth
- 1 cup frozen mixed vegetables
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter and set aside.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until just al dente. Drain well and set aside.
- Meanwhile, in a large skillet over medium heat, add the ground beef. Cook, breaking it apart with a spoon, until browned and no longer pink, 5–7 minutes. Drain off any excess grease if needed.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 3–4 minutes.
- Stir in the cream of mushroom soup, beef broth, frozen mixed vegetables, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix until everything is well combined and smooth.
- Let the mixture simmer over medium-low heat for about 5 minutes, stirring occasionally, to allow the flavors to meld and the sauce to slightly thicken.
- Add the cooked egg noodles to the skillet and gently fold everything together until the noodles are evenly coated and the beef and vegetables are well distributed.
- Transfer the beef and noodle mixture to the prepared 9×13-inch baking dish, spreading it out into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is heated through and the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving to allow it to set slightly for easier slicing.
Notes
- For a thicker, creamier casserole, reduce the beef broth slightly or add an extra half can of cream of mushroom soup.
- Taste the beef mixture before baking and adjust the seasoning with more salt, pepper, or Worcestershire if desired.
- If your mixed vegetables are very large, roughly chop them so they distribute more evenly throughout the casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole, Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 3 g (approx.)
- Sodium: 650 mg (approx.)
- Fat: 18 g (approx.)
- Saturated Fat: 8 g (approx.)
- Unsaturated Fat: 9 g (approx.)
- Trans Fat: 0.5 g (approx.)
- Carbohydrates: 27 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 20 g (approx.)
- Cholesterol: 75 mg (approx.)
Keywords: beef and noodle casserole, ground beef casserole, egg noodle bake, easy family dinner, creamy beef bake