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Old-Fashioned Beef Noodle Lunch Casserole

Old-Fashioned Beef Noodle Lunch Casserole

This Old-Fashioned Beef Noodle Lunch Casserole is a hearty, no-fuss dish perfect for a quick and satisfying meal. It’s a wonderfully adaptable recipe that brings classic comfort food to your table with minimal effort, making it an ideal option for busy weeknights or a comforting lunch.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Casserole, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can can condensed cream of mushroom soup
  • 1 (10.5 ounce) can can condensed cream of chicken soup (or another can of cream of mushroom for extra richness)
  • 1/2 cup milk
  • 1/4 cup water
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 8 ounces uncooked wide egg noodles
  • 1 cup shredded cheddar cheese (or your favorite cheese blend)
  • Fresh parsley, chopped, for garnish Optional

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Large mixing bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a bit of butter to prevent sticking.
  2. In a large skillet or Dutch oven over medium-high heat, add the ground beef. Break it up with a spoon and cook until it’s browned and no longer pink. Drain off any excess grease.
    1 pound ground beef
  3. Add the chopped onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 pound ground beef, 1 medium onion, chopped, 2 cloves garlic, minced
  4. In a large mixing bowl, combine the condensed cream of mushroom soup, condensed cream of chicken soup, milk, water, and Worcestershire sauce. Stir these ingredients together until well combined and smooth.
    1 (10.5 ounce) can can condensed cream of mushroom soup, 1 (10.5 ounce) can can condensed cream of chicken soup, 1/2 cup milk, 1/4 cup water, 1 teaspoon Worcestershire sauce
  5. Pour the beef and onion mixture into the bowl with the soup mixture. Add the salt and black pepper. Stir everything together thoroughly, ensuring the beef and onion are evenly distributed throughout the creamy sauce.
    1 pound ground beef, 1 medium onion, chopped, 2 cloves garlic, minced, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
  6. Add the uncooked wide egg noodles directly to the casserole mixture. Stir them in gently to coat them evenly with the sauce. It might seem like a lot of noodles, but they will absorb the liquid and soften as they bake.
    8 ounces uncooked wide egg noodles
  7. Pour the entire mixture into the prepared 9x13 inch baking dish. Spread it out evenly with a spoon.
  8. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
    1 cup shredded cheddar cheese
  9. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
  10. Remove the aluminum foil from the baking dish. Continue to bake for another 15-20 minutes, or until the casserole is bubbling around the edges and the cheese is melted and lightly golden.
    1 cup shredded cheddar cheese
  11. Once baked, carefully remove the casserole from the oven. Let it rest for about 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly. Garnish with fresh chopped parsley, if desired, for a touch of freshness and color.
    Fresh parsley, chopped, for garnish

Notes

This casserole is a timeless classic that delivers on flavor and ease, perfect for any meal. Give this recipe a try for a comforting and delicious experience that your whole family will adore.