Easy Beef and Noodle Casserole

“This is something I came up with when I needed something fast to feed my kids and I didn't have many resources in the kitchen. I got 4 stars from 2 kids and 5 stars from another, so that constitutes a "keeper" for me. Hope it makes your life a little easier too...It's a "homemade" taste from convenience items.”

Ingredients Nutrition

  • 226.79 g medium egg noodles, cooked and drained
  • 340.19 g roast beef, with gravy (either leftover or canned Hormel brand)
  • 304.75 g can Campbell's Cream of Chicken Soup
  • 170.09 g whole milk
  • 59.14 ml beef broth
  • 29.58 ml dried parsley flakes
  • 0.59 ml onion powder
  • salt & pepper
  • 118.29 ml seasoned bread crumbs


  1. Preheat oven to 350 degrees.
  2. In a well-buttered 2 quart casserole, pour cooked and drained noodles.
  3. Mix soup, milk, beef broth and onion powder together until smooth, add to noodles and stir.
  4. Add roast beef with gravy, and mix thoroughly.
  5. Salt and pepper to taste.
  6. Sprinkle dried parsley flakes evenly on top.
  7. Sprinkle the top with the bread crumbs.
  8. Bake, uncovered, in a 350 degree oven for 30 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a