Description
A comforting and creamy beef and noodle casserole perfect for spring weeknight dinners.
Ingredients
Scale
- 1 pound ground beef
- 8 ounces egg noodles
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large skillet, brown the ground beef over medium heat until fully cooked; drain excess fat.
- Add the cream of mushroom soup, sour cream, garlic powder, onion powder, and mixed vegetables to the skillet; stir to combine.
- Fold in the cooked egg noodles and half of the cheddar cheese; mix well.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with the remaining cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
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Notes
- Feel free to substitute ground turkey for a lighter option.
- Add your favorite vegetables for extra nutrition.
- This casserole can be made ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg