Description
This comforting egg-noodle casserole homemade recipe brings you the creamy, cozy flavors we all crave on busy weeknights. It’s simple, family-friendly, and flexible enough to make with pantry staples you probably already have on hand.
Ingredients
Scale
- 12 oz egg noodles
- 1 lb ground beef or turkey
- 1 small onion, diced
- 1 cup frozen peas and carrots
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- Cook the egg noodles until just tender. Drain, return to the pot, and while they’re still hot, stir in half of the shredded cheddar until lightly melted.
- In a large skillet over medium heat, brown the ground beef with the diced onion. Season with salt and pepper, then drain excess grease.
- Stir in the frozen peas and carrots and cook for 2 minutes.
- In a mixing bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, paprika, and half the shredded cheddar.
- Add the cooked noodles and meat mixture to the bowl and toss gently to coat.
- Transfer everything to the prepared baking dish and top with the remaining cheese.
- Bake for 25–30 minutes, or until bubbly and golden around the edges.
Notes
Add mushrooms, corn, spinach, or chopped bell peppers for extra veggies. Swap ground meat with shredded chicken, tuna, or sausage. Stir in cream cheese for a silkier sauce. Make it spicy with diced green chiles or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
Keywords: egg noodle casserole, creamy casserole, weeknight dinner, ground beef recipe, easy bake