Description
This Creamy Ground Beef Casserole is my go-to cozy family dinner when I want something warm, cheesy, and deeply comforting. Tender egg noodles wrap up in a creamy mushroom-sour cream sauce with savory ground beef, sweet onion, and a gentle paprika hug—then everything bakes under a golden cheddar blanket until bubbly. It’s simple, budget-friendly, and perfect for busy weeknights, potlucks, or make-ahead meals when you want dinner to feel like home.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces egg noodles
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup beef broth
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Bring a pot of salted water to a boil. Cook the egg noodles until just al dente, then drain and set aside.
- Heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat, until the beef browns and the onion softens (about 6–8 minutes). Drain excess grease if needed.
- Add the minced garlic and cook for 30 seconds, just until fragrant.
- Season with paprika, salt, and pepper. Stir well.
- Lower the heat to medium. Stir in the cream of mushroom soup, sour cream, and beef broth until the mixture turns creamy and smooth.
- Add the cooked noodles to the skillet and fold gently until every noodle gets coated in the creamy beef sauce.
- Spoon the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 20–25 minutes, until the casserole bubbles around the edges and the cheese turns melted and lightly golden.
- Let it rest for 5 minutes before serving so the sauce sets up nicely.
Notes
Veggie boost: stir in 1 cup peas, sautéed mushrooms, or chopped spinach before baking. Cheese swap: try Colby Jack, Monterey Jack, or a cheddar blend. Make-ahead: assemble, cover, and refrigerate up to 24 hours; add 5–10 minutes to bake time. Freezer-friendly: freeze unbaked (tightly wrapped) up to 2 months; thaw overnight in the fridge and bake as directed. Reheating: warm in the oven at 350°F for 15–20 minutes (cover with foil) or microwave portions with a splash of broth to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg