Ingredients
- 12 oz egg noodles, cooked al dente
- 1 lb ground beef
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 1/2 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup breadcrumbs
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
- Cook ground beef in a skillet over medium heat until browned, then drain excess fat.
- Add diced onion and garlic to the skillet and cook for 3–4 minutes until softened.
- Cook egg noodles in salted boiling water until al dente, then drain.
- In a large bowl, mix cream of mushroom soup, sour cream, 3/4 cup cheddar cheese, and 1/2 cup mozzarella cheese. Season with salt and pepper.
- Add cooked noodles and beef mixture to the bowl and stir until evenly coated.
- Transfer mixture to prepared baking dish and spread evenly.
- Top with remaining cheddar and mozzarella cheese, then sprinkle breadcrumbs on top.
- Bake uncovered for 25–30 minutes until golden and bubbly.
- Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- Drain excess fat from beef to avoid a greasy casserole.
- Do not overcook noodles; keep them slightly firm.
- Add vegetables like peas, spinach, or mushrooms for extra nutrition.
- Swap ground beef with turkey or chicken for a lighter version.
- Use different cheeses like Monterey Jack or gouda for variation.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat covered in oven or microwave until warmed through.
- Can be frozen before baking for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
