Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Heat a large skillet over medium heat. Add the ground beef and chopped onion, cooking until the beef is browned and fully cooked, breaking it apart with a spoon as it cooks.
- Stir in the sliced carrots, celery, and frozen peas. Cook for a few minutes until the vegetables begin to soften.
- Add the cooked egg noodles to the skillet. Pour in the cream of mushroom soup and milk, stirring until everything is evenly combined.
- Mix in 1/2 cup of the shredded cheddar cheese and stir until melted and incorporated into the mixture.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- Bake for 25–30 minutes, or until the cheese is golden and bubbly around the edges.
- Let the casserole rest for a few minutes before serving to help it set. Serve warm.
Notes
For extra flavor, add 1–2 cloves of minced garlic when browning the beef or sprinkle in a pinch of dried thyme.
If the mixture seems too thick before baking, stir in a few tablespoons of milk to loosen it slightly.
You can substitute cream of chicken or cream of celery soup for a slightly different flavor profile.
This casserole can be assembled up to 24 hours in advance and refrigerated. Add 5–10 extra minutes to the baking time if baking straight from the fridge.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven until heated through.