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Ground Beef and Mushroom Gravy Casserole

Ground beef and mushroom gravy casserole combines tender egg noodles, browned cremini mushrooms, and a savory sour cream gravy. Baked under foil and finished with sharp cheddar, it comes out bubbling at the edges with melted cheese on top.
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Prep Time 15 minutes
Cook Time 44 minutes
Resting 10 minutes
Total Time 1 hour 9 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz egg noodles wide
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup sour cream full-fat
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 9x9-inch (2.5-quart) baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x9-inch (2.5-quart) baking dish.
  3. Cook the egg noodles in a large pot of boiling water for 2 minutes less than the package directions, then drain.
  4. In a 12-inch skillet over medium-high heat, cook the ground beef, breaking it into small pieces, until browned and it reaches 160°F, 6 to 8 minutes; drain excess fat if needed.
  5. Add the onion and mushrooms and cook, stirring occasionally, until the onion is softened and the mushrooms are browned, 6 to 8 minutes.
  6. Stir in the garlic and flour and cook for 1 minute.
  7. Gradually stir in the beef broth, then add the Worcestershire sauce, salt, and pepper; bring to a simmer and cook, stirring, until the gravy thickens, 4 to 6 minutes.
  8. Remove the skillet from the heat and stir in the sour cream.
  9. Fold in the drained noodles.
  10. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  11. Bake for 15 minutes; uncover, sprinkle with the cheddar, and bake until the cheese is melted and the gravy bubbles at the edges, 8 to 10 minutes.
  12. Rest the casserole for 10 minutes before serving.

Notes

For the thickest gravy, stir in the broth gradually. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free variation, use gluten-free egg noodles and a gluten-free flour blend.