The 5-Ingredient Ground Beef Casserole
This is the casserole that saves my weeknights — four steps, five ingredients, one dish. Browned ground beef, tender egg noodles, a creamy sour cream and cheddar sauce, all baked until golden and bubbling. It's easy enough for a Tuesday and comforting enough to become a family favorite.
Equipment
- 9x13 Baking Dish
- Large Skillet
- Large Mixing Bowl
- Colander
Ingredients
- 1 1/2 lbs ground beef (80/20)
- 8 oz wide egg noodles
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup full-fat sour cream
- 2 cups shredded sharp cheddar cheese
- to taste salt
- to taste black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Grease a 9x13 baking dish lightly with butter or cooking spray.
- Cook the egg noodles in the boiling water until al dente — about 6 minutes. They should be slightly underdone (a tiny white thread in the center). Drain and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Season with a generous pinch of salt, a few cracks of pepper, and 1 teaspoon garlic powder. Cook until browned and no longer pink — about 6 to 8 minutes — letting it get a little caramelized on the bottom. Drain off excess fat.
- In a large mixing bowl, combine the cream of mushroom soup and sour cream. Stir until smooth. Add 1 cup of the shredded cheddar cheese and stir again. The mixture will be thick.
- Add the cooked noodles, browned beef, and the sauce mixture to the bowl. Fold gently until everything is evenly coated. Do not overmix.
- Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining 1 cup of shredded cheddar over the top.
- Bake on the center rack for 25 to 30 minutes, until the cheese is melted and golden and the edges are bubbling. The casserole should be set, not jiggly.
- Remove from the oven and let rest on the counter for 10 minutes (non-negotiable — this lets the sauce thicken). Scoop onto plates and serve.
Notes
Don't skip the rest: The 10-minute rest is crucial for the casserole to hold its shape. Use full-fat sour cream: Low-fat makes the sauce thin and gritty. Brown the beef well: Deep caramelization adds savory depth. Cook noodles al dente: They finish cooking in the oven. For swaps: ground turkey or chicken (add 1 tbsp oil), dairy-free versions (use dairy-free soup, sour cream, and cheese), gluten-free (use GF noodles and cream of mushroom), add vegetables like frozen peas or sautéed mushrooms, or add green chiles for spice.