Oh, you know those nights. The ones where the clock is ticking faster than you can blink, and the thought of a huge, complicated meal just makes you want to order takeout? Yeah, I live for those nights! That’s exactly why I’m so obsessed with this That’s How We Casserole. Seriously, it’s my secret weapon for getting a hearty, delicious dinner on the table without breaking a sweat. It’s just one of those recipes that just *works*, every single time. My kids devour it, my husband asks for seconds, and I can actually relax for a minute. It’s pure comfort in a dish, made with stuff I usually have lying around!
Why You’ll Love This Thats How We Casserole
Seriously, what’s not to love? This casserole is a weeknight dinner superhero:
- So Easy, You Won’t Believe It: We’re talking minimal prep and dump-and-bake goodness. Perfect for when you’re short on time and energy!
- Simple Ingredients, Big Flavor: You probably have most of these staples in your pantry right now. No fancy stuff needed!
- A Total Crowd-Pleaser: Kids and adults alike gobble this up. It’s the kind of meal that just makes everyone happy.
- Super Versatile: Feel free to toss in some extra veggies or swap out the cheese – it’s a forgiving recipe that’s happy to be tweaked!
Gather Your Ingredients for Thats How We Casserole
Alright, let’s get down to what you’ll need for this magic to happen. Don’t worry, it’s all super straightforward stuff you probably have hanging out in your kitchen already!
- 1 pound ground beef (80/20 is great for flavor!)
- 1 medium onion, finely chopped (I like to chop mine pretty small so they mix in well)
- 1 can (10.75 oz) condensed cream of mushroom soup, undiluted (Don’t drain it, that’s where all the yummy creaminess comes from!)
- 1/2 cup milk (Whole milk makes it extra rich, but whatever you have works)
- 1 cup shredded cheddar cheese (Sharp or mild, your pick! And maybe a little extra for topping if you’re feeling fancy)
- 1 cup cooked egg noodles (Make sure these are cooked and drained before you add them!)
- Salt and freshly ground black pepper, to taste (Give it a good grind!)
Step-by-Step Guide to Making Thats How We Casserole
Okay, I know sometimes cooking directions can look a little intimidating, but trust me, this one is a breeze. We’re going to get this simple casserole into your oven in no time flat. It’s all about layering those yummy flavors! If you’re curious about other comforting beef dishes, check out this Old-Fashioned Beef Stroganoff – another family favorite!
Preheat and Prepare
First things first, let’s get that oven warming up. I always like to preheat mine to 375°F (190°C). While it’s heating, grab your trusty 9×13 inch baking dish and give it a quick grease. A little cooking spray or a thin layer of butter works wonders to make sure nothing sticks. Easier cleanup, right?
Brown the Beef and Onions
Now, let’s get that ground beef and onion going. Pop them into a skillet over medium heat. Stir it all around until the beef is nicely browned and the onion is softened up. Oh, the smell already! One important thing here: drain off any extra grease. Nobody wants a greasy casserole, so tip that pan carefully and get rid of the excess fat. It makes a big difference!
Combine Wet Ingredients and Season
Once the beef and onion are drained, it’s time to add the creamy goodness! Stir in that can of condensed cream of mushroom soup and the milk we pre-measured. Give it a good mix until everything is combined and looks nice and creamy. Now’s also the time to season it up. Add a pinch of salt and a good grind of black pepper. Taste it here if you like – this is your chance to really dial in the flavor!
Incorporate Noodles and Cheese
Alright, we’re almost there! Time to toss in the cooked egg noodles and that shredded cheddar cheese. Gently stir everything together, making sure those noodles get coated in that yummy sauce and the cheese is mixed throughout. Try to get it as even as possible so you get cheesy goodness and noodles in every single bite.
Bake to Perfection
Pour that glorious mixture into your prepared baking dish. Spread it out evenly. Now into the preheated oven it goes! You’ll want to bake it for about 20 to 25 minutes. You’re looking for it to be heated all the way through and nice and bubbly around the edges. That’s your cue that it’s ready to come out and be devoured!
Tips for the Best Thats How We Casserole
Okay, so this casserole is pretty straightforward, but sometimes a little tweak here or there makes all the difference, right? My grandma always said the simplest recipes have the most room for personality!
If you’re feeling adventurous, don’t be shy with adding extra goodies. Peas or corn are fantastic additions – just toss them in with the noodles and cheese. They add a little pop of color and an extra bit of flavor. And for that *extra* decadent touch? Trust me on this one: sprinkle a little more cheddar cheese on top during the last 5 minutes of baking. Watch it melt into a gorgeous, bubbly, golden crust. It’s pure magic!
Also, make sure those noodles are properly cooked before they go in. If they’re too al dente, they can get a bit hard. And that cream of mushroom soup? Don’t dilute it! That’s what gives the casserole its fantastic creamy base. This recipe is also a great base for other dishes; if you love a good bake, you should totally check out this Loaded Cheddar Ranch Beef and Corn Bake. It’s got that same cozy, comforting vibe!
Ingredient Notes and Substitutions
So, about these ingredients – they’re pretty flexible, which is part of why I love this dish so much! The cream of mushroom soup is key for that classic, comforting flavor, but if mushrooms aren’t your jam, you could totally try cream of chicken or even cream of celery soup. Just remember not to dilute it; that’s where the magic creaminess comes from!
As for the cheese, cheddar is my go-to because it melts so beautifully and has that perfect tang. But honestly, Monterey Jack, a sharp Colby, or even a mix of cheeses works wonderfully. Get creative! And the egg noodles? Totally swap them out for macaroni, rotini, or even leftover cooked rice if you have it. This recipe is super forgiving, kind of like a good mac and cheese that just begs for variation!
Serving Suggestions for Your Casserole
This casserole is great on its own, but it’s even better when you add a few simple sides to round out the meal! I love serving it with a big, crisp green salad – the freshness cuts through the richness of the casserole perfectly. And you absolutely cannot go wrong with some warm, crusty bread on the side. My family’s favorite are these fluffy dinner rolls. Seriously, they’re a game-changer for sopping up any extra sauce!
Storage and Reheating Instructions
Got leftovers? Lucky you! This casserole is just as good, if not better, the next day. Once it’s cooled down a bit, pop it into an airtight container or cover your baking dish tightly with plastic wrap or foil. It’ll keep nicely in the fridge for about 3 to 4 days. When you’re ready to reheat, you can either pop a portion back into a smaller oven-safe dish at around 350°F (175°C) until it’s warmed through, or just give it a quick zap in the microwave. Easy peasy!
Frequently Asked Questions about Thats How We Casserole
Got questions? I’ve got answers! This casserole is so forgiving and popular, people often ask about ways to make it their own or prep it ahead. Here are some of the most common ones, including a few tips inspired by comforting dishes like French Onion Ground Beef and Rice Casserole!
Can I make this casserole ahead of time?
Absolutely! You can totally assemble the whole casserole (except maybe the final cheese topping) and keep it covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time.
What other vegetables can I add to this casserole?
Oh, you can add all sorts of goodies! Frozen peas or corn are super easy to just toss in. Diced bell peppers, broccoli florets, or even some sautéed mushrooms would be delicious additions too. Just make sure they’re either pre-cooked or small enough to their finished cooking in the casserole.
Can I use a different type of cheese?
You bet! While cheddar is my favorite for that classic flavor, feel free to experiment. Monterey Jack, Colby, a spicy pepper jack, or even a mix of mozzarella and something sharper would be fantastic. It’s all about what you love!
Nutritional Information (Estimated)
Just a heads-up, the nutrition numbers for this casserole are estimates, and they can totally change depending on the exact ingredients you use! But generally, one serving usually comes in around 450 calories, with about 25g of fat (around 10g of that is saturated), 25g of protein, and 30g of carbs.
Print
That’s How We Casserole
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and satisfying casserole recipe.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 cup cooked egg noodles
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Brown the ground beef and chopped onion in a skillet over medium heat. Drain off any excess grease.
- Stir in the condensed cream of mushroom soup and milk. Season with salt and pepper.
- Add the cooked egg noodles and shredded cheddar cheese to the skillet. Mix well.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 20-25 minutes, or until heated through and bubbly.
Notes
- You can add other vegetables like peas or corn for extra flavor and nutrition.
- Top with more cheese in the last 5 minutes of baking for a golden crust.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: casserole, ground beef, noodles, cheese, easy dinner, family meal