Ingredients
Equipment
Method
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
- In a large skillet over medium heat, cook the ground beef and chopped onion together, breaking the beef apart as it cooks. Let it brown fully until you get good color on it, about 8 minutes.
- Add the sliced carrots, celery, and frozen peas to the skillet. Stir and cook for about 2 minutes until warmed through and just starting to soften.
- Add the cooked egg noodles directly into the skillet. Pour in the cream of mushroom soup and milk. Stir slowly until everything is evenly coated and creamy but not soupy.
- Sprinkle in half of the shredded cheddar cheese and stir until it melts into the mixture.
- Transfer everything into the prepared baking dish and spread evenly. Top with the remaining cheddar cheese.
- Bake for 25 to 30 minutes, until the cheese on top is melted, bubbly, and turning golden in spots.
- Let the casserole rest for 5 minutes before serving. This helps it set up and scoop more easily.
Notes
Cook the egg noodles a minute or two short of the package directions — they finish cooking in the oven, and overcooked noodles turn to mush.
Shred your own cheddar if you can. Pre-shredded cheese has an anti-clump coating that keeps it from melting as smoothly.
If the mixture looks too thick before baking, add a small splash of milk. If it looks too thin, let it simmer on the stove for another minute before transferring.
Ground turkey works as a substitute — just add a little extra salt and a pinch of garlic powder since turkey is milder.
To make ahead, assemble in the baking dish, cover tightly with foil, and refrigerate up to 24 hours. Add 5-10 extra minutes to bake time.
Leftovers reheat well in the microwave — cover with a damp paper towel to keep the noodles from drying out.