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Hearty • Creamy • Comfort-Food Magic

Some nights, you just need a dinner that doesn’t ask much from you — something warm, cheesy, and unbelievably satisfying. This Crazy Good Casserole is exactly that kind of meal. It’s the cozy, throw-it-together dish that saves busy weeknights, fills hungry bellies, and earns instant second helpings.

Every bite is creamy, savory, and loaded with comforting flavors… the kind of meal that makes the whole house smell amazing. If you love classic casseroles, this one is going straight to the top of your list.

 Ingredients

• 1 lb ground beef
• 1 (10.5 oz) can cream of mushroom soup
• 1 (10.5 oz) can cream of chicken soup
• 1 (10 oz) can Rotel tomatoes (undrained)
• 1 cup shredded Colby Jack cheese (or cheddar)
• 1/2 cup milk
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt & black pepper, to taste
• 1 (8 oz) package wide egg noodles, cooked & drained
• Optional garnish: chopped parsley or chives

🛠️ Equipment

• Large skillet
• Large mixing bowl
• Whisk
• 9×13 inch baking dish
• Spatula
• Oven

 Tips for Extra Delicious Results

• Don’t skip the rest time — it helps the casserole set beautifully.
• Add a little heat: Mix in 1/4 tsp crushed red pepper or use spicy Rotel.
• Make it creamier: Stir in 1/2 cup sour cream before baking.
• Vegetable boost: Add peas, corn, or sautéed mushrooms.

 What to Serve With It

• Garlic bread
• Simple green salad
• Roasted vegetables
• Buttered corn

 Storage

• Refrigerate: Up to 4 days in an airtight container.
• Freeze: Up to 2 months (freeze before baking for best results).
• Reheat: 350°F for 15–20 minutes, or microwave in portions.

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Crazy Good Casserole

Some nights, you just need a dinner that doesn’t ask much from you — something warm, cheesy, and unbelievably satisfying. This Crazy Good Casserole is exactly that kind of meal. It’s the cozy, throw-it-together dish that saves busy weeknights, fills hungry bellies, and earns instant second helpings.

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Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef
• 1 10.5 oz can cream of mushroom soup
• 1 10.5 oz can cream of chicken soup
• 1 10 oz can Rotel tomatoes (undrained)
• 1 cup shredded Colby Jack cheese or cheddar
• 1/2 cup milk
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt & black pepper to taste
• 1 8 oz package wide egg noodles, cooked & drained
• Optional garnish: chopped parsley or chives

Equipment

• Large skillet
• Large mixing bowl
• whisk
• 9×13-inch baking dish
• spatula
• Oven

Method

 

1. Preheat & Brown the Beef
2. Preheat oven to 375°F (190°C).
3. In a large skillet, brown ground beef over medium-high heat, breaking it apart as it cooks.
4. Drain excess grease and set aside.
5. Make the Creamy Base
6. In a mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, Rotel (undrained), milk, onion powder, garlic powder, salt, and pepper until smooth.
7. Combine Everything
8. Add cooked beef and cooked egg noodles to the soup mixture.
9. Stir gently until evenly coated.
10. Layer & Add Cheese
11. Spread half the casserole mixture into a 9×13 baking dish.
12. Sprinkle half the shredded cheese over it.
13. Add the remaining casserole mixture and top with the remaining cheese.
14. Bake
15. Bake for 25–30 minutes, or until bubbly around the edges and the cheese is melted and golden.
16. Rest & Serve
17. Let the casserole rest for 5–10 minutes before serving.
18. Garnish with parsley or chives if desired.

Notes

Don’t skip the rest time — it helps the casserole set beautifully.

Add a little heat: Mix in 1/4 tsp crushed red pepper or use spicy Rotel.

Make it creamier: Stir in 1/2 cup sour cream before baking.

Vegetable boost: Add peas, corn, or sautéed mushrooms.