Why This Recipe Is a Keeper
Before we dive into the method, here is why this egg and noodle casserole will become a favorite.
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Only 4 ingredients. Simple and affordable.
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Great for leftovers. Use hard boiled eggs.
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One dish. Minimal cleanup.
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Creamy and cheesy. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves noodles and cheese.
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Budget-friendly. Noodles, eggs, and soup are inexpensive.
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Perfect for busy weeknights.
Ingredients
Servings: 6
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8 ounces wide egg noodles (about 4 cups dry)
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6 hard boiled eggs, peeled and chopped
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2 cans (10.5 ounces each) condensed cream of mushroom soup
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2 cups shredded mild cheddar cheese, divided
Ingredient Notes
Wide egg noodles: Use wide egg noodles. Cook them until just al dente.
Hard boiled eggs: Use hard boiled eggs. Chop them into bite-size pieces.
Cream of mushroom soup: Creates the creamy sauce base.
Cheddar cheese: Use mild cheddar. Divide into 1 1/2 cups and 1/2 cup.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish.
Step 2: Cook the Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook until just al dente. Drain well.
Step 3: Chop the Eggs
While the noodles cook, chop the peeled hard boiled eggs into bite-size pieces.
Step 4: Combine the Ingredients
In a large mixing bowl, combine the drained hot noodles, chopped eggs, cream of mushroom soup, and 1 1/2 cups of the shredded cheddar cheese. Stir gently until evenly coated.
Step 5: Transfer to Baking Dish
Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Step 6: Bake
Bake uncovered for 25 to 30 minutes, until bubbling and lightly browned.
Step 7: Rest and Serve
Let the casserole rest for 5 to 10 minutes before serving.
How to Serve Egg and Noodle Casserole
This creamy, cheesy casserole is delicious on its own, but a few accompaniments make it even better.
With a Green Salad: A simple salad cuts through the richness.
With Crusty Bread: Perfect for sopping up the sauce.
With Roasted Vegetables: Serve with green beans or broccoli.
With Fresh Herbs: Sprinkle with parsley or chives.
With Extra Cheese: Add Parmesan on top.
Variations & Tips
Make It with Different Noodles: Use fettuccine or pappardelle.
Make It with Different Soup: Use cream of chicken or celery soup.
Make It with Different Cheese: Use sharp cheddar or Monterey Jack.
Make It with Vegetables: Add peas or mushrooms.
Make It with Bacon: Add crumbled bacon.
Make It with Herbs: Add thyme or parsley.
Make It with Garlic: Add minced garlic.
Make It Spicier: Add red pepper flakes.
Make It Gluten-Free: Use gluten-free noodles and soup.
Pro Tips for Absolute Success
Cook the noodles until just al dente. They will finish cooking in the oven.
Do not overmix. This keeps the noodles from breaking.
Let the casserole rest before serving. This allows the sauce to thicken.
Frequently Asked Questions
Can I use a different noodle?
Yes. Fettuccine or penne can be used.
Can I use a different soup?
Yes. Cream of chicken or celery soup can be used.
Can I use a different cheese?
Yes. Sharp cheddar or Monterey Jack can be used.
Can I make this ahead of time?
Yes. Assemble and refrigerate. Bake just before serving.
Can I freeze this dish?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my sauce thin?
The noodles did not absorb enough liquid. Let it rest.
Can I add more vegetables?
Yes. Add peas or mushrooms.
Can I use a different pan?
Yes. Any oven-safe dish works.
Can I make this without eggs?
Yes. Omit the eggs and add more noodles.
The Beauty of Simple Casseroles
There is something deeply satisfying about a warm, creamy casserole that comes together with almost no effort. It is the kind of food that makes people happy. This egg and noodle casserole is a celebration of all those things.
Keep noodles in your pantry. Keep eggs in your fridge. Keep soup and cheese in your pantry and fridge. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Rest Time: 5–10 minutes
Total Time: Approximately 1 hour
Yield: 6 servings