I remember the first time this casserole came out of my oven. It was a chaotic Wednesday, my kitchen was a mess, but the scent that filled the air—savory, cheesy, impossibly comforting—stopped everyone in their tracks. One bite of that creamy, hearty, crispy-topped goodness and I knew I’d found a forever recipe. It’s the dish I make when I need a guaranteed smile, the one that makes my house feel like a home. I’m so excited to share my version of this Crazy Good Casserole with you. Trust me, it earns its name.
Ingredients
- 1 lb ground beef (90/10 works best)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup
- 1 (8 oz) container sour cream
- 1 cup whole milk
- 1 (12 oz) bag wide egg noodles, uncooked
- 2 cups shredded sharp cheddar cheese, divided
- 1 ½ cups frozen peas
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 1 cup crispy fried onions (the kind in the canister)
Don’t let the simplicity fool you—each ingredient plays a key role. I’ve tried this with ground turkey, and while it works, the beef gives a richer flavor that’s worth it. That sour cream is non-negotiable for me; it brings a tangy creaminess that just milk or soup can’t achieve. And please, buy the good, full-fat sour cream for this. I made the mistake of using a light version once, and the sauce was way too thin. Lastly, those fried onions on top are the magic finish. Don’t substitute with breadcrumbs; the crunch and flavor are completely different.
Equipment Needed
- 9×13 inch baking dish
- Large skillet or Dutch oven
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil
You don’t need any fancy gadgets for this one, which I love. My most important piece of advice here is about your baking dish. I always use a ceramic or glass one, not metal. I find it heats more evenly and prevents the bottom from getting too dark before the center is bubbly. That large skillet is crucial because you’ll brown the beef and build the sauce right in it—fewer dishes to wash! And don’t skip the foil; you’ll need it to trap steam and cook those noodles perfectly.
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