🥩 Make-Ahead Beef & Onion Casserole
🧾 Ingredients
2 lbs ground beef
2 large onions, thinly sliced
3 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cups cooked egg noodles (or rice)
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tbsp Worcestershire sauce
1 tbsp butter or oil
👩🍳 Instructions
Cook the beef
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Cook onions & garlic
Add butter or oil to the skillet and sauté the sliced onions for about 8–10 minutes until soft and lightly caramelized. Add garlic and cook 1 more minute.
Combine filling
Stir the cooked beef back into the pan. Add cream of mushroom soup, sour cream, Worcestershire sauce, salt, pepper, and paprika. Mix well.
Add noodles
Stir in the cooked egg noodles until everything is evenly coated.
Assemble casserole
Transfer mixture to a greased 9×13-inch baking dish. Sprinkle cheddar and mozzarella evenly over the top.
Make ahead option
Cover tightly and refrigerate overnight if desired.
Bake
Bake at 375°F (190°C) for 30–35 minutes until hot and bubbly and the cheese is melted.
⭐ Tips
If baking straight from the fridge, add 5–10 extra minutes to the baking time.
You can substitute cream of onion soup or cream of celery soup for a slightly different flavor.
Great with a simple green salad or crusty bread.
If you want, I can also show you 3 other popular “make-the-night-before” casseroles people often bring to families who need meals (they’re even easier). 🍲
