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Grandma's Ground Beef Casserole

Grandma's ground beef casserole is an old-fashioned noodle beef bake with egg noodles and creamy mushroom sauce baked golden and bubbling under a cheddar crust. Ground beef, onion, garlic, and a sour-cream soup mixture come together for an easy family dinner that tastes homemade.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and aromatics
  • 2 lb ground beef
  • 1 large onion
  • 3 garlic
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 salt to taste
  • 1 pepper to taste
Creamy sauce
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 0.25 cup milk
Noodles and cheese topping
  • 12 oz egg noodles cooked and drained
  • 2 cup shredded cheddar cheese

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the dish
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
Brown the beef
  1. Brown ground beef with diced onion in a large skillet over medium-high heat until the beef is no longer pink, then drain the fat.
  2. Add minced garlic and garlic powder, then stir in Worcestershire sauce with salt and pepper to season and cook for 1 minute.
Make the creamy soup mixture
  1. Whisk cream of mushroom soup, cream of chicken soup, sour cream, and milk until smooth.
Assemble the casserole
  1. Combine cooked and drained egg noodles, beef mixture, and soup mixture in a large bowl until evenly coated.
  2. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  3. Top generously with shredded cheddar cheese in an even layer.
Bake
  1. Bake uncovered at 350°F for 35–40 minutes, until bubbly and golden on top.
Rest and serve
  1. Let the casserole rest for 5 minutes before serving so the layers set.

Notes

Pro tip: drain excess beef fat thoroughly so the casserole stays creamy instead of greasy. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in the oven or microwave until hot throughout. Freezing is yes—freeze baked portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat sour cream and cheese while keeping the bake time the same.