Hamburger Noodle Casserole is a comforting, hearty dish that marries the savory flavors of beef, creamy sauces, and tender egg noodles into a family‑friendly one‑pan meal. This casserole delivers big flavor and hearty satisfaction in every forkful, making it perfect for busy weeknights or casual gatherings. It’s a recipe you’ll revisit again and again because it’s simple, flexible, and crowd-pleasing. In this post, we’ll walk you through why this dish is special, how to make it step by step, helpful tweaks, and more—so you feel confident making your own version of Hamburger Noodle Casserole tonight.
Why You’ll Love Hamburger Noodle Casserole
You’ll love this recipe because it brings together everyday ingredients into something greater than the sum of its parts. Ground beef adds savory depth, and the creamy blend of sour cream, mushroom soup, and chicken soup gives richness without requiring hours of simmering. Corn adds sweetness and texture, while egg noodles make the dish filling and comforting. It’s a kind of retro comfort food that works in modern kitchens, and it’s flexible—easy to scale, adapt, or customize. It reheats well, freezes nicely, and is a satisfying, no-fuss dish that delivers on taste without complex techniques.
Ingredients
- 2 pounds ground beef
- 1 medium onion, chopped
- 2 cups sour cream
- 2 cups canned whole kernel corn, drained
- 1 (10.5 ounce) can cream of mushroom soup
- 1 (10.5 ounce) can cream of chicken soup
- 1 (6 ounce) package egg noodles
- Salt and freshly ground black pepper, to taste
- 1 (32 ounce) bag shredded Cheddar cheese
(Optional extras you might consider: garlic powder, chopped bell pepper, diced green chilies, or chopped parsley for garnish.)
Step by Step: How to Make Hamburger Noodle Casserole
- Preheat oven. Set your oven to 325 °F (165 °C). Grease or lightly oil a 9×13 inch baking dish (or equivalent).
- Brown beef and onion. In a large skillet over medium high heat, cook the ground beef and chopped onion together. Stir frequently, breaking up the meat, until the beef is browned and crumbly (about 5 to 7 minutes). Drain off and discard excess fat.
- Combine main ingredients. In a large mixing bowl, stir together the cooked beef/onion, sour cream, drained corn, cream of mushroom soup, cream of chicken soup, and uncooked egg noodles. Season with salt and ground black pepper (taste carefully—some soups are already salty).
- Transfer to baking dish. Pour or spoon the mixture into your prepared 9×13 dish, spreading evenly.
- Bake until noodles soften. Bake in the preheated oven for about 45 minutes, or until the egg noodles are tender and the casserole is bubbling.
- Add cheese and finish baking. After the initial bake, sprinkle the shredded Cheddar cheese evenly over the top. Return to the oven and bake an additional 10 to 15 minutes, or until the cheese is fully melted and slightly golden.
- Rest before serving. Let the casserole rest for 5–10 minutes before serving, to help it set and make slicing neater.
Helpful Tips
- Don’t overcook the noodles beforehand. Because the noodles cook further in the oven, you want them firm (al dente) when mixed in.
- Drain excess fat thoroughly. This helps avoid a greasy casserole and lets the creamy sauce shine.
- Stir gently. Be careful when mixing—stir just enough to combine so you don’t break the noodles too much.
- Use full fat dairy if possible. Sour cream and full soups give more creamy richness; lower fat versions may lead to a thinner texture.
- Let it rest. Cooling slightly before serving helps everything set and makes cutting cleaner.
- Watch your salt. Some canned soups and cheeses are already salted; taste before adding more salt.
- Use a rimmed baking dish. Since the mixture can bubble, a dish with sides helps prevent spillover in the oven.
Substitutions and Variations
- Ground protein variant. Swap in ground turkey, chicken, pork, or even a plant-based ground meat alternative for a lighter or vegetarian variation (just add extra vegetables).
- Soup swaps. Instead of cream of mushroom or chicken, you can use cream of celery or cream of broccoli, or even a homemade white sauce.
- Vegetable additions. Add diced bell pepper, chopped celery, peas, or mushrooms for more texture and nutrition.
- No corn version. If you prefer, omit the corn or use a different vegetable like green beans or mixed veggies.
- Cheese blends. Instead of only Cheddar, try mixing in Monterey Jack, Colby, or Pepper Jack for extra flavor.
- Spicy twist. Stir in diced green chiles, a dash of hot sauce, or some cayenne to give it kick.
- Gluten free option. Use a gluten free pasta (e.g. rice or gluten free noodles) and cream soup alternatives labeled gluten free.
- Lower fat version. Use low fat sour cream, lighter cheese, and lean ground meat, but expect a less rich texture.
Storage Instructions
- Refrigerator: After cooling completely, cover tightly with foil or plastic wrap and refrigerate. The casserole keeps well for 3–4 days.
- Reheating: Reheat individual servings in the microwave (2–3 minutes, stirring halfway) or the whole dish in a 350 °F (175 °C) oven until warmed through (about 20–30 minutes).
- Freezer: You can freeze the fully assembled but unbaked casserole. Cover tightly, label, and freeze up to 2–3 months. When ready, thaw overnight in the refrigerator, then bake as directed (you may need to add extra minutes).
- Tip: If the top browns too fast during reheating, cover loosely with foil to prevent burning.
Nutritional Information
- Calories: 978
- Total Fat: 69 g
- Saturated Fat: 38 g
- Cholesterol: 236 mg
- Sodium: 1,443 mg
- Total Carbohydrate: 35 g
- Dietary Fiber: 2 g
- Total Sugars: 4 g
- Protein: 55 g
- Vitamin C: 3 mg
- Calcium: 919 mg
- Iron: 5 mg
- Potassium: 615 mg
Serving Suggestions
- Serve with a crisp green salad (e.g. mixed greens, vinaigrette) to balance the richness.
- Add a side of steamed vegetables like broccoli, green beans, or carrots.
- Offer dinner rolls or crusty bread to mop up extra creamy sauce.
- Garnish with chopped parsley, chives, or green onions for freshness and color.
- Pair with a light dessert—like fruit salad or sorbet—to counterbalance the savory heaviness.
Frequently Asked Questions About Hamburger Noodle Casserole
Can I use pre cooked pasta instead of uncooked egg noodles?
Yes, you can. If you use cooked noodles, reduce the baking time so they don’t become too soft or mushy. You might also need to reduce added liquid (soups or sour cream slightly) because cooked pasta absorbs less moisture.
What if I don’t have both kinds of cream soup?
You can substitute two cans of the same cream soup (e.g. two cream of chicken), or use one cream of mushroom and a homemade white sauce (béchamel) instead for a fresher flavor profile.
Is there a way to lighten this casserole without losing too much flavor?
Yes—use lean ground beef (90% or above), swap in low-fat sour cream or plain Greek yogurt (in moderation), and reduce the cheese or use a lighter cheese blend. However, keep in mind texture and richness will change somewhat.
Can this recipe be made vegetarian?
Absolutely! Replace ground beef with plant based ground “meat” or cooked lentils, and use vegetable based cream soups (or homemade versions). Add more vegetables to bulk up the texture.
Will the casserole reheat well?
Yes—it’s one of the advantages. It reheats nicely in the oven or microwave. If the edges get dry, add a splash of milk or broth before reheating and cover with foil until heated through.
How many people does this serve?
When divided into eight typical servings, this casserole is quite generous. You could stretch it to 10 servings if paired with sides, or scale ingredients if you expect fewer diners.
Conclusion
Thank you so much for giving this Hamburger Noodle Casserole recipe your time! I absolutely love how simple ingredients come together to form a cozy, satisfying meal. It’s one of those dishes that feels like a hug on a plate—rich, comforting, and deeply flavorful. I truly hope you enjoy making it as much as you enjoy eating it. May your home be filled with delicious aromas and happy diners. Happy cooking!
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Hamburger Noodle Casserole
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Hamburger Noodle Casserole is a rich and satisfying baked dinner made with ground beef, creamy soups, sour cream, and egg noodles, then topped with melted Cheddar cheese. It’s a crowd-pleasing, one-dish comfort food perfect for weeknights or potlucks
Ingredients
2 pounds ground beef
1 medium onion, chopped
2 cups sour cream
2 cups canned whole kernel corn, drained
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of chicken soup
1 (6 oz) package egg noodles
Salt and freshly ground black pepper, to taste
1 (32 oz) bag shredded Cheddar cheese
Instructions
- Preheat oven. Set your oven to 325 °F (165 °C). Grease or lightly oil a 9×13 inch baking dish (or equivalent).
- Brown beef and onion. In a large skillet over medium high heat, cook the ground beef and chopped onion together. Stir frequently, breaking up the meat, until the beef is browned and crumbly (about 5 to 7 minutes). Drain off and discard excess fat.
- Combine main ingredients. In a large mixing bowl, stir together the cooked beef/onion, sour cream, drained corn, cream of mushroom soup, cream of chicken soup, and uncooked egg noodles. Season with salt and ground black pepper (taste carefully—some soups are already salty).
- Transfer to baking dish. Pour or spoon the mixture into your prepared 9×13 dish, spreading evenly.
- Bake until noodles soften. Bake in the preheated oven for about 45 minutes, or until the egg noodles are tender and the casserole is bubbling.
- Add cheese and finish baking. After the initial bake, sprinkle the shredded Cheddar cheese evenly over the top. Return to the oven and bake an additional 10 to 15 minutes, or until the cheese is fully melted and slightly golden.
- Rest before serving. Let the casserole rest for 5–10 minutes before serving, to help it set and make slicing neater.
Notes
For a lighter version, use lean ground meat and low-fat sour cream.
Add extra veggies like bell peppers or peas.
Freeze before baking for make-ahead meals.
Try different cheeses or soups to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Casserole
Nutrition
- Serving Size: 1 portion (approx. 1/8 of casserole)
- Calories: 978 kcal
- Carbohydrates: 35 g
- Protein: 55 g