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–+ servings

Savory Beef and Egg Noodle Casserole

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A comforting and easy casserole featuring ground beef and egg noodles, baked to perfection with creamy mushroom sauce and topped with cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 lb ground beef (80/20) A good balance of flavor and juiciness; leaner is ok but may be drier.
  • 8 oz egg noodles Large or medium.
  • 1 large onion, chopped Yellow or sweet.
  • 2 cloves garlic, minced
  • 1 can cream of mushroom soup 10.5–11 oz.
  • 1 cup beef broth Low-sodium if you want to control salt.
  • 1 cup shredded cheese Cheddar or a blend.
  • to taste Salt and pepper
  • 1 tsp paprika
  • to taste Chopped parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch or similar baking dish.
  2. Cook the egg noodles according to package directions until al dente. Drain and set aside.
  3. Heat a large skillet over medium. Add the ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
  4. Add the chopped onion and minced garlic to the skillet. Cook 3–5 minutes until the onion is translucent and fragrant.
  5. Stir in the cream of mushroom soup and beef broth. Add paprika, salt, and pepper; combine until smooth and heated through.
  6. Fold the cooked noodles into the beef mixture so they’re evenly coated. Taste and adjust seasoning.
  7. Transfer everything to the prepared baking dish. Sprinkle the shredded cheese over the top in an even layer.
  8. Bake for 25–30 minutes, until the casserole is bubbly and the cheese has melted and lightly browned.
  9. Let rest 5 minutes, then garnish with chopped parsley if you like. Serve hot.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 28gFat: 24gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 4g

Notes

Serve with simple sides like a crisp green salad or roasted vegetables. For storage, refrigerate leftovers for up to 3–4 days, or freeze tightly covered for up to 2 months. Reheat individual portions in the microwave or oven.
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