servings : 4
Ingredients
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. Once browned, drain the excess fat.
- Add the chopped onion and minced garlic to the skillet, cooking for 2-3 minutes until the onion is soft and fragrant.
- Stir in the cream of mushroom soup, cream of chicken soup, sour cream, milk, salt, pepper, and paprika. Mix everything together until well combined.
- Stir in the cream of mushroom soup, cream of chicken soup, sour cream, milk, salt, pepper, and paprika. Mix everything together until well combined.
- Gently fold in the cooked egg noodles, ensuring they are well coated in the creamy mixture.
- Transfer the delicious mixture into a greased 9×13-inch baking dish. Don’t be stingy—spread it out evenly!
Notes
- Transfer the delicious mixture into a greased 9×13-inch baking dish. Don’t be stingy—spread it out evenly!
- Top with the shredded cheddar cheese, welcoming that cheesy goodness.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, making your kitchen smell heavenly.
- Before serving, sprinkle with fresh parsley for a vibrant touch