Description
A comforting and satisfying dish that blends savory ground beef with creamy mushroom sauce and tender egg noodles.
Ingredients
Scale
- 12 oz egg noodles
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 tbsp Worcestershire sauce
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
- 2 tbsp unsalted butter, melted
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Boil a large pot of water, add the egg noodles and cook until al dente. Drain and set aside.
- In a skillet, brown the ground beef and diced onion; add garlic in the last minute and drain excess fat.
- Mix mushroom soup, sour cream, cheddar cheese, and milk in a bowl. Stir in Worcestershire sauce, paprika, thyme, salt, and pepper.
- Combine beef mixture and noodles with the sauce, folding gently.
- Spread into the baking dish and top with mozzarella cheese.
- Mix breadcrumbs with melted butter, sprinkle over the cheese.
- Bake for 25-30 minutes until golden brown and bubbly; let rest for 5 minutes before serving.
Notes
Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 per serving
- Sodium: 800 mg
- Protein: 25 g