I’ll never forget the first time this Creamy Mushroom and Beef Noodle Bake bubbled to golden perfection in my oven. It was a blustery Sunday, the kind that begs for a kitchen project, and I was determined to create something deeply comforting with the staples in my pantry. As the savory scent of browning beef and earthy mushrooms began to mingle with the rich, creamy sauce, my entire home felt warmer. The final result, a glorious, cheesy, noodle-packed casserole, was an instant triumph—a hug in a dish that has since become my most requested meal for potlucks and cozy family dinners alike. It’s the epitome of nostalgic, satisfying comfort food, made even better because it comes together with such humble, familiar ingredients.
Ingredients
- 1 lb ground beef chuck
- 8 oz wide egg noodles
- 1 (10.5 oz) can Campbell’s Cream of Mushroom soup
- 1 cup Daisy Pure Natural® Sour Cream
- 1 cup beef broth
- 1 medium yellow onion, diced
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese, divided
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
A few notes on these ingredients from my many test runs. Using ground beef chuck is key for flavor and juiciness; the fat renders into the mushrooms and onions, creating a fantastic flavor base. Don’t skip sautéing fresh mushrooms—while the Cream of Mushroom soup provides the deep, creamy backbone, the fresh slices add wonderful texture and a meaty bite that makes the dish feel more special. The Daisy sour cream is non-negotiable for me; its pure, tangy flavor cuts the richness and makes the sauce incredibly silky. I’ve tried subbing in Greek yogurt in a pinch, and while it works, the sour cream’s milder tang is truly superior here.(See the next page below to continue…)