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Ground Beef Casserole

Classic Ground Beef Casserole

This classic Ground Beef Casserole combines seasoned ground beef with mixed vegetables, creamy mushroom soup, and tender egg noodles, all topped with melted cheese. The recipe serves 6-8 people and takes approximately 45 minutes from start to finish. It's an ideal make-ahead meal that can be prepared in advance and baked when needed, making it perfect for busy families or entertaining guests.
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Equipment

  • Large skillet or frying pan
  • 9x13 inch baking dish
  • Large pot for boiling noodles
  • Colander for draining
  • Mixing bowls
  • - Wooden spoon or spatula
  • Measuring cups and spoons
  • Aluminum foil
  • - Oven mitts

Ingredients
  

  • 1½ pounds ground beef 80/20 blend
  • 12 oz egg noodles
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 bell pepper chopped
  • 2 cups frozen mixed vegetables
  • 1 can 10.75 oz cream of mushroom soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese divided
  • 1 cup beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  • Cook the egg noodles according to package directions until al dente. Drain and set aside.
  • In a large skillet, heat olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.
  • Add minced garlic and bell pepper to the skillet, cooking for another 2-3 minutes until fragrant.
  • Add ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and no longer pink.
  • Stir in the frozen mixed vegetables, oregano, basil, salt, pepper, and paprika. Cook for 2-3 minutes until vegetables begin to thaw.
  • Remove from heat and stir in the cream of mushroom soup, sour cream, and beef broth until well combined.
  • Add the cooked noodles and 1 cup of shredded cheese to the beef mixture, stirring until evenly distributed.
  • Transfer the mixture to the prepared baking dish and spread evenly.
  • Top with the remaining 1 cup of shredded cheese and cover with aluminum foil.
  • Bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
  • Let rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

Choose ground beef with 80/20 fat content for optimal flavor and moisture
Don't overcook the noodles initially as they will continue cooking in the oven
For a richer flavor, substitute half the beef broth with red wine
Fresh vegetables can be substituted for frozen; just sauté them until tender
The casserole can be assembled up to 24 hours ahead and refrigerated before baking