This cheesy beef and noodle casserole is a cozy, comforting dish that’s loaded with flavor and texture. I get the creaminess from the sour cream and mushroom soup, the richness from the ground beef and cheese, and the crunch from crispy French onions. It’s an easy, nostalgic dinner that always hits the spot—perfect for busy weeknights or sharing with family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz (340g) egg noodles
1 lb (450g) ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (10.5 oz / 295g) cream of mushroom soup
1 can (14.5 oz / 410g) diced tomatoes, drained
½ cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Salt and pepper, to taste
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
1½ cups crispy French fried onions (like French’s)
Directions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Boil the egg noodles according to the package directions until al dente. Drain and set aside.
In a large skillet, cook the ground beef and diced onion over medium-high heat until browned. Drain off any excess fat, then stir in the garlic and cook for another minute.
Mix in the cream of mushroom soup, drained diced tomatoes, sour cream, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir well to combine.
Add the cooked noodles and half of both shredded cheeses to the beef mixture, stirring until everything is evenly coated.
Transfer everything into the prepared baking dish and spread it out evenly.
Sprinkle the remaining cheddar and mozzarella cheeses on top.
Bake uncovered for 20 minutes, then add the crispy French fried onions over the top and return to the oven for another 5–7 minutes, until the onions are golden and crisp.
Let the casserole rest for 5 minutes before serving.
Servings and timing
This recipe makes about 6–8 servings, depending on portion size.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
I sometimes swap the cream of mushroom soup with cream of chicken or cream of celery when I want a slightly different base flavor. For extra veggies, I like tossing in a handful of frozen peas, corn, or green beans right before baking. If I’m craving a smoky edge, I’ll use smoked cheddar or sprinkle in a little paprika. There’s a lot of room to customize this based on what I have on hand.
Storage/Reheating
To store leftovers, I transfer them into an airtight container and refrigerate for up to 3–4 days. When I reheat, I either pop a portion in the microwave or reheat it in the oven at 350°F until warmed through. If I want the French onions to stay crispy, I reheat uncovered in the oven. This casserole also freezes well—I just skip the French onions on top until I’m ready to bake.
FAQs
How do I keep the noodles from getting mushy?
I make sure to cook the noodles just until al dente before mixing them into the casserole. That way, they hold their texture even after baking.
Can I make this casserole ahead of time?
Yes, I often assemble the casserole up to a day in advance (without the French onions), cover it, and refrigerate. When I’m ready to bake, I let it sit at room temp for about 20 minutes, then bake as directed.
What’s a good substitute for crispy French onions?
If I’m out of crispy onions, I sometimes use crushed buttery crackers or even panko breadcrumbs tossed with a little melted butter for crunch.
Can I make this dish vegetarian?
Definitely. I swap the ground beef for plant-based ground or cooked lentils and use a vegetarian-friendly cream soup. It still turns out hearty and delicious.
Is this casserole freezer-friendly?
Yes. I assemble the dish without the crispy onions and freeze it tightly wrapped. When I’m ready to eat, I thaw it in the fridge overnight and bake it with the crispy onions added at the end.
Conclusion
This cheesy beef and noodle casserole is one of those recipes I turn to when I want something hearty, flavorful, and family-friendly. It’s simple to make, endlessly adaptable, and always delivers comfort in every bite. From the creamy base to the crunchy onion topping, it’s a crowd-pleaser that never gets old.
Recipe:
Print
Cheesy Beef and Noodle Casserole with Crispy French Onions
- Total Time: 45 minutes
- Yield: 6–8 servings
- Diet: Halal
Description
This cheesy beef and noodle casserole is a comforting, hearty dish made with ground beef, creamy mushroom soup, sour cream, melty cheeses, and crispy French fried onions. It’s the perfect family-friendly meal for busy weeknights or potlucks.
Ingredients
12 oz (340g) egg noodles
1 lb (450g) ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (10.5 oz / 295g) cream of mushroom soup
1 can (14.5 oz / 410g) diced tomatoes, drained
½ cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 ½ cups crispy French fried onions
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil the egg noodles according to the package directions until al dente. Drain and set aside.
- In a large skillet, cook the ground beef and diced onion over medium-high heat until browned. Drain off any excess fat.
- Add minced garlic and cook for another minute.
- Stir in cream of mushroom soup, drained diced tomatoes, sour cream, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix well to combine.
- Stir in the cooked noodles and half of both shredded cheeses until evenly coated.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Top with the remaining cheddar and mozzarella cheeses.
- Bake uncovered for 20 minutes.
- Add the crispy French fried onions on top and return to the oven for another 5–7 minutes, until golden and crisp.
- Let the casserole rest for 5 minutes before serving.
Notes
Use cream of chicken or celery soup for a flavor variation.
Add frozen peas, corn, or green beans for extra vegetables.
For a smoky flavor, use smoked cheddar or a pinch of paprika.
Reheat in the oven uncovered to keep the onions crispy.
Can be made ahead and refrigerated without the onion topping.
To freeze, assemble without onions and add them before baking.
Make vegetarian by using plant-based ground and vegetarian soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
