Ingredients
Scale
- 1 pound ground beef
- 1 (12-ounce) package egg noodles
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream (optional)
- 1 cup shredded cheddar cheese
- 1/2 onion, chopped (optional)
- Salt and pepper to taste
- Garlic powder to taste
Instructions
- Preheat your oven to 350°F (175°C). Cook the egg noodles according to the package directions until al dente. Drain well and set aside.
- In a large skillet, brown the ground beef over medium heat. Drain off any excess grease. If using, add the chopped onion and cook until softened. Season with salt, pepper, and garlic powder to taste.
- In a large bowl, combine the cooked egg noodles, browned ground beef mixture, cream of mushroom soup, and milk. If desired, stir in the sour cream for extra creaminess.
- Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
- Add cooked peas, carrots, or green beans for extra nutrients.
- Substitute different cheeses like mozzarella or provolone for variety.
- Include a dash of hot sauce or red pepper flakes for heat.
- Use half-and-half in place of milk for a creamier sauce.
- Top with breadcrumbs or crushed Ritz crackers for a crispy finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg