That Casserole
Wrap your taste buds in comfort and flavor with "That Casserole," the ultimate weeknight dinner hero! This hearty casserole combines tender egg noodles, savory ground beef, and a medley of frozen mixed vegetables, all blanketed in a rich and creamy sauce made with cream of mushroom and cream of chicken soups. Topped with gooey, melted cheddar cheese and a dash of optional paprika for a pop of color, it’s baked to bubbly perfection in just 40 minutes. Perfect for feeding a hungry family, this easy-to-make dish is packed with protein, veggies, and indulgent flavors, making it an all-in-one meal you'll want to add to your meal rotation. Whether you're looking for a comforting dinner option or a crowd-pleasing potluck dish, "That Casserole" is guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound ground beef
- 12 ounces uncooked egg noodles
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1.5 cups sour cream
- 2 cups frozen mixed vegetables
- 2 cups cheddar cheese, shredded
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until fully browned. Stir in the minced garlic and cook for another 1-2 minutes. Season with salt and black pepper.
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, and sour cream. Mix until smooth.
Fold the frozen mixed vegetables, cooked egg noodles, and cooked ground beef mixture into the soup mixture. Stir until evenly combined.
Transfer the mixture into the prepared casserole dish. Spread it out into an even layer.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
If desired, sprinkle paprika over the top for a touch of color before serving.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.6 g | 352% | |
| Saturated Fat | 139.1 g | 696% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 1066 mg | 356% | |
| Sodium | 7303 mg | 318% | |
| Total Carbohydrate | 369.2 g | 134% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 66.3 g | ||
| Protein | 216.9 g | 434% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 2808 mg | 216% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 3694 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
