Comfort in Every Bite: Creamy Ground Beef & Noodle Bake

Introduction

There’s something undeniably cozy about a warm casserole bubbling straight from the oven. This creamy ground beef and egg noodle bake is the kind of dish that brings everyone to the table—simple, hearty, and loaded with nostalgic flavor. With tender noodles, seasoned beef, and a velvety sauce, this meal is perfect for busy weeknights, potlucks, or whenever you crave a comforting homemade dinner without the fuss.

Ingredients

  • 12 oz egg noodles

  • 1 lb ground beef

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 can (10.5 oz) cream of mushroom soup

  • 1 cup sour cream

  • 1 cup shredded cheddar cheese (plus extra for topping)

  • 1 tsp paprika

  • 1 tsp dried parsley

  • Salt and pepper to taste

  • 1 tbsp butter or olive oil

Instructions

  1. Cook the noodles:
    Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and set aside.

  2. Prepare the beef mixture:
    In a large skillet, heat butter or oil over medium heat. Add the ground beef and cook until browned. Drain excess fat.

  3. Add aromatics:
    Stir in diced onion and garlic. Cook until the onion becomes soft and translucent, about 3–4 minutes.

  4. Make the creamy sauce:
    Add the cream of mushroom soup, sour cream, paprika, parsley, salt, and pepper. Stir until smooth and well combined. Simmer for 2 minutes.

  5. Combine everything:
    Add the cooked noodles and shredded cheddar cheese to the skillet. Stir gently to coat the noodles completely.

  6. Bake:
    Transfer the mixture to a greased baking dish. Sprinkle extra cheddar cheese on top. Bake at 350°F (175°C) for 20–25 minutes, or until the cheese is melted and bubbling.

  7. Serve:
    Remove from the oven and let the casserole rest for 5 minutes before serving.

Serving and Storage Tips

  • Serving:
    This casserole pairs wonderfully with a crisp green salad, roasted vegetables, or warm garlic bread.

  • Refrigeration:
    Store leftovers in an airtight container for up to 3–4 days.

  • Freezing:
    The casserole freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

  • Reheating:
    Warm in the microwave for quick servings or bake at 325°F until heated through.

Variations