Hearty Noodle Casserole

This is the kind of ground beef casserole that feeds a crowd and freezes like a champ. Egg noodles and browned beef get folded into a creamy base of mushroom soup, chicken soup, and cubed cheddar cheese that melts into every layer.

The real star here is the topping. Chow mein noodles and cashews go on during the last 10 minutes uncovered, so they crisp up while the casserole stays creamy underneath. That crunch-to-cream contrast is what keeps people coming back for seconds.

Brown the beef thoroughly and drain the fat well before mixing. Soggy casseroles almost always trace back to skipping that drain step. Cube the cheese rather than shredding it so you get pockets of melted cheddar throughout instead of a uniform sauce.

This recipe makes two full casseroles, so assemble both and freeze one before baking. Thaw it completely in the fridge before popping it in the oven with a longer bake time.

Chef Tips

• Rinse cooked noodles with hot (not cold) water so they don’t clump or cool down the filling
• Cubed Colby cheese works as a milder swap for cheddar
• Peanuts can stand in for cashews if that’s what you have on hand
• Cover tightly with foil for the first bake, then uncover for the topping stage

Variations

• Use ground turkey instead of beef for a lighter version
• Stir in frozen peas or corn for added color and vegetables
• Swap chow mein noodles for crushed potato chips or French-fried onions