Ingredients
Equipment
Method
Preheat and prep the dish
- Preheat the oven to 350°F and grease a 9x13 baking dish to prevent sticking.
Brown the beef
- Brown the ground beef with the diced onion in a skillet over medium heat until the beef is cooked through, then drain excess fat.
- Stir in the minced garlic and cook for 30–60 seconds, then season with Worcestershire sauce, salt, and pepper.
Make the creamy sauce
- Whisk the cream of mushroom soup, cream of chicken soup, sour cream, and milk until smooth and evenly combined.
Combine and bake
- In a large bowl, combine the cooked and drained egg noodles, beef mixture, and soup mixture, then toss well until every noodle is coated.
- Transfer the mixture to the greased baking dish and top evenly with shredded cheddar.
- Bake uncovered for 30–35 minutes at 350°F until the casserole is bubbly at the edges and the cheese is golden.
Finish and serve
- Garnish with fresh parsley and serve hot.
Notes
For the best texture, drain the beef well so the casserole stays thick and sliceable. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave until steaming. Freezing is yes—freeze baked portions up to 2 months and thaw in the refrigerator before reheating. Dietary swap: use gluten-free egg noodles and ensure your soups are gluten-free to keep it casserole-friendly.