Easy Crockpot Beef & Noodles Casserole 🍜🐄
Tender beef, rich gravy, and egg noodles—all cooked low and slow for the ultimate comfort food with zero fuss!
Ingredients
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1.5 lbs stew beef (or chuck roast, cubed)
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1 (10.5 oz) can cream of mushroom soup
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1 (10.5 oz) can French onion soup (or beef broth + 1 tsp onion powder)
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1 cup beef broth
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1 tbsp Worcestershire sauce
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1 tsp garlic powder
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½ tsp black pepper
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1 (12 oz) bag egg noodles
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½ cup sour cream (optional, for creaminess)
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1 cup frozen peas (optional)
Instructions
1. Slow Cook the Beef
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Add beef, soups, broth, Worcestershire, garlic powder, and pepper to the Crockpot.
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Cover and cook on LOW for 7-8 hours (or HIGH for 4-5 hours) until beef is fork-tender.
2. Cook the Noodles
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30 mins before serving, boil egg noodles separately until al dente. Drain.
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Stir cooked noodles (and peas, if using) into the Crockpot.
3. Finish & Serve
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For extra richness, stir in sour cream.
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Let sit 5-10 mins to thicken. Garnish with parsley if desired.
🌟 Pro Tips
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No canned soup? Use 2 cups beef gravy + sautéed mushrooms.
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Creamier version? Add 4 oz cream cheese with the sour cream.
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Instant Pot shortcut: Pressure cook beef + soups for 35 mins, then add noodles (cook 5 mins more).
Hearty, savory, and pure comfort! Perfect with a side of garlic bread. 🥖
Storage: Keeps in fridge 3-4 days (add broth when reheating—noodles soak up liquid).
Want extra veggies? Toss in carrots or celery with the beef! 🥕😋