Country Beef and Egg Noodle Casserole with Two Cream Soups (Print-Friendly Version)
This country-style casserole combines a full 16-ounce package of dry egg noodles, one pound of ground beef, two condensed cream soups and sour cream. Cook and drain the noodles before mixing. The oven stage heats the assembled dish and browns the cheese-and-crumb topping; it is not a method for cooking dry noodles in canned soup. The recipe retains its familiar ingredients while separating the steps that determine texture.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Ingredients
01 -
1/2 cup crushed breadcrumbs or potato chips
02 -
1 package (16 oz) egg noodles, cooked and drained
03 -
1 can (10.5 oz) cream of chicken soup
04 -
1 tsp garlic powder
05 -
1/4 tsp black pepper
06 -
1 lb ground beef
07 -
1 onion, diced
08 -
1 cup sour cream
09 -
1 can (10.5 oz) cream of mushroom soup
10 -
1 1/2 cups grated cheddar cheese
11 -
1 cup frozen peas (if you'd like)
12 -
1/2 tsp salt
# How to Make It:
01 -
Heat the oven to 350°F and grease a 9-by-13-inch baking dish. Boil the 16-ounce package of noodles following its directions until just tender; drain well.
02 -
Cook the ground beef in a skillet, breaking it up and checking that it reaches 160°F. Drain excess rendered fat. Add diced onion and continue until softened.
03 -
Whisk both undiluted soups with sour cream, garlic powder, pepper and salt to taste in a roomy bowl. Do not add the cans’ soup-serving water.
04 -
Fold in the cooked beef, onion, drained noodles and optional peas, distributing the sauce without breaking up the noodles.
05 -
Mix one cup of the grated Cheddar through the filling; reserve the remaining half cup for the surface.
06 -
Transfer to the prepared dish without filling to the rim. Divide between dishes if necessary for safe capacity.
07 -
Scatter reserved cheese and the measured breadcrumbs or crushed chips over the top immediately before baking.
08 -
Bake about 30–35 minutes, then verify 165°F in the center. Continue as needed; shield the topping loosely if it browns before the middle is hot.
09 -
Rest briefly so the filling is easier to portion. Refrigerate leftovers promptly rather than leaving the full dish out to cool completely.