Ingredients
- 8 oz egg noodles (or your choice of pasta)
- 1 lb ground beef or chicken (or any preferred protein)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup (or any preferred cream soup)
- 1 cup sour cream
- 1 cup shredded cheddar cheese (or cheese of choice)
- 1/2 cup milk
- Salt and pepper, to taste
- 1 cup breadcrumbs (for topping)
- 1/4 cup butter (melted, for topping)
- Fresh parsley or chives (optional for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the egg noodles according to the package instructions, then drain and set aside.
- In a large skillet, cook the ground meat over medium heat until browned. Drain any excess fat.
- Add the diced onion and garlic to the skillet and sauté until soft and fragrant, about 3-4 minutes.
- Stir in the cream of mushroom soup, sour cream, shredded cheddar cheese, and milk. Mix well until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine the cooked noodles with the sauce mixture, stirring until evenly coated.
- Transfer the noodle mixture into a greased 9×13-inch baking dish.
- In a separate bowl, mix the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake for 25-30 minutes or until the top is golden and crispy.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with fresh parsley or chives, if desired, and serve warm.
Enjoy your comforting and crispy noodle casserole!
Feel free to tweak it to your liking or add additional ingredients!