cheesy noodle casserole
This cheesy noodle casserole is a comforting, hearty dish that brings together tender noodles, savory ground meat, and rich, creamy cheese. Perfect for a family dinner or potluck, this casserole will please both kids and adults alike.
Equipment
- 1 9x13 inch baking dish
- 1 large pot
- 1 colander
- 1 skillet
- 1 mixing bowl
- 1 oven
Ingredients
- 8 ounces egg noodles
- 1 pound ground beef (or turkey) Substitute with cooked sausage or plant-based alternative if desired.
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese Divided into two cups for layering.
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup milk
- 1 cup frozen peas (optional) Can be included for additional texture and flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles in a large pot according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, cook the ground beef and onion until the meat is browned and the onion is soft. Add garlic and cook for an additional minute.
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, 1 cup of cheddar cheese, oregano, salt, pepper, and milk. Mix well.
- Add the cooked noodles and the meat mixture to the creamy sauce in the bowl. If using, fold in the frozen peas.
- Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
- Sprinkle the remaining 1 cup of cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let it sit for 5 minutes before serving.
Notes
Feel free to customize this casserole by adding your favorite vegetables, such as mushrooms or bell peppers.
You can substitute the ground beef with cooked sausage or a plant-based alternative for a different flavor.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the oven or microwave.