Ingredients
Scale
- 1 lb ground beef or turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 cups shredded cheddar cheese
- 1 cup uncooked egg noodles
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme or Italian seasoning
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 5 minutes until soft and aromatic.
- Add the ground beef (or turkey) to the skillet and cook until browned, breaking it into smaller pieces as it cooks. Drain any excess fat if needed.
- Stir in the cream of mushroom soup, sour cream, mixed vegetables, and thyme or Italian seasoning. Season with salt and pepper to taste. Let the mixture simmer for a few minutes to blend the flavors.
- Cook the egg noodles according to the package instructions until al dente, then drain and add them to the skillet. Stir everything together until well combined.
- Transfer the mixture to the prepared casserole dish and spread it out evenly. Sprinkle the shredded cheddar cheese on top.
- Bake the casserole uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it rest for a few minutes before serving.