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Grandma's Ground Beef Casserole

Grandma's ground beef casserole is an old-fashioned noodle beef bake with egg noodles, a creamy mushroom-chicken sauce, and a golden cheddar crust. Baked until bubbly and golden, this comfort food casserole is an easy family dinner that slices clean after a short rest.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Beef and noodle casserole base
  • 2 lb ground beef Use 80/20 for rich flavor; drain well after browning.
  • 1 onion Dice for even cooking with the beef.
  • 3 garlic Minced for fast flavor infusion.
  • 1 can (10.5 oz) cream of mushroom soup Provides the classic creamy casserole body.
  • 1 can (10.5 oz) cream of chicken soup Adds extra savory depth to the sauce.
  • 1 cup sour cream Stirs in smooth for tangy richness.
  • 0.25 cup milk Loosens the sauce to coat noodles.
  • 1 tbsp Worcestershire sauce Balances beef flavor without tasting like steak sauce.
  • 1 tsp garlic powder Seasoning for a warm, rounded garlic note.
  • salt and pepper Season to taste; add gradually while browning and assembling.
  • 12 oz egg noodles, cooked and drained Cook until just tender, then drain well to avoid watery bake.
  • 2 cup shredded cheddar cheese Use a melt-friendly cheddar for a crisp, golden top.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the bake
  1. Preheat oven to 350°F and grease a 9x13 baking dish. Set aside while you cook the filling for a ready-to-bake assembly.
Brown the beef and build flavor
  1. Brown ground beef with diced onion in a large skillet over medium-high heat. Cook until the beef is no longer pink, then drain excess fat.
  2. Stir in minced garlic, garlic powder, Worcestershire sauce, salt, and pepper. Cook for 30–60 seconds until fragrant and evenly coated.
Make the creamy sauce
  1. Whisk cream of mushroom soup, cream of chicken soup, sour cream, and milk until smooth. Mix until no streaks remain and the sauce looks creamy.
Assemble the casserole
  1. Combine cooked and drained egg noodles, beef mixture, and the soup sauce in a large bowl. Toss until the noodles and beef are evenly coated.
  2. Transfer the mixture to the prepared baking dish. Spread into an even layer so it bakes uniformly.
  3. Top generously with shredded cheddar cheese. Cover the surface completely for a golden, bubbly crust.
Bake and rest
  1. Bake uncovered at 350°F for 35–40 minutes until bubbly and golden. For best browning, aim for a deep golden top with bubbling edges.
  2. Let rest 5 minutes before serving. This short rest helps the layers set so the casserole slices neatly.

Notes

Pro tip: drain the beef thoroughly after browning—this prevents a watery casserole once baked. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat in the oven at 325°F until warmed through. Freezing is not ideal due to the sour cream, but you can freeze tightly wrapped portions if needed and thaw overnight in the fridge. For a lower-fat option, use 90–93% lean ground beef and light sour cream, keeping the baking time the same.