Description
A comforting, creamy casserole that’s easy to make and perfect for dinner without the hassle.
Ingredients
- 1 pound ground beef
- 8 ounces egg noodles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- Chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened.
- Add the ground beef and cook until browned. Drain excess fat.
- Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, salt, and pepper until well combined.
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Combine the cooked noodles with the beef mixture, then stir in the sour cream until blended.
- Transfer the mixture to a greased casserole dish, and bake for 25-30 minutes until heated through.
- Garnish with chopped parsley and serve hot.
Notes
This casserole can be made ahead of time and is also freezer-friendly. Feel free to experiment with alternatives and substitutions.