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Beef and Noodle Casserole

  • Author: Avery
  • 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

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Transfer the beef and noodle mixture to the prepared 9×13-inch baking dish, spreading it out into an even layer.
  9. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  10. 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.
  11. 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

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Find it online: https://averyrecipes.com/beef-and-noodle-casserole/