Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Intensity (Skill Level): Easy (1/5)
Serves: 6
Ingredients
12 oz (340 g) wide egg noodles
8 large eggs , hard-boiled and peeled (see pro-tip below for easy peeling)
1 can (10.5 oz / 298 g) condensed cream of mushroom soup (or cream of chicken)
2 cups (227 g) shredded sharp cheddar cheese, divided
1 cup (240 ml) whole milk or half-and-half
Salt and freshly ground black pepper , to taste (optional, but recommended)
Optional Garnishes: Chopped fresh parsley or chives.
Instructions
1. Prep and Par-Boil: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until just al dente (usually 1-2 minutes less than the recommended time). Drain the noodles thoroughly and return them to the hot pot, off the heat.
2. Create the Creamy Base: While the noodles are cooking, prepare the sauce. In a large mixing bowl, combine the condensed cream of mushroom soup and the whole milk. Whisk vigorously until the mixture is smooth and free of lumps. This is your flavor foundation.
3. Chop and Combine: Quarter your hard-boiled eggs. You can slice them or roughly chop them—a rustic chop adds great texture. Add the chopped eggs and 1 ½ cups of the shredded cheddar cheese to the bowl with the soup mixture. Season with a pinch of salt and a generous crack of black pepper. Stir to combine.
4. Assemble the Casserole: Pour the drained egg noodles into the bowl with the sauce mixture. Using a large spoon or spatula, gently fold everything together until the noodles are completely coated in the creamy, eggy sauce. Transfer the entire mixture to your prepared baking dish, spreading it into an even layer.
5. Bake: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top. Bake uncovered for 20-25 minutes, or until the casserole is bubbling at the edges and the cheese on top is melted and lightly golden brown. For a browner top, you can switch the oven to broil for the final 1-2 minutes, watching it closely to prevent burning.
6. Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes. This allows the sauce to thicken slightly and makes serving easier. Garnish with fresh parsley or chives if desired. Serve hot and enjoy!
Pro-Tips for Success
The Perfect Hard-Boiled Egg: For easy peeling, use eggs that are at least a week old. Place them in a pot, cover with cold water, bring to a boil, cover, and remove from heat. Let them sit for 10-12 minutes, then transfer to an ice bath. The shock makes the shell peel off in large pieces.
Don’t Overcook the Noodles: Since the casserole will continue to bake, ensure your pasta is al dente. Overcooked noodles will become mushy during the baking process.
Cheese Options: Sharp cheddar is a classic, but feel free to experiment. A mix of Gruyère and Parmesan adds a nutty complexity, or a Monterey Jack provides a milder, creamier melt.
Make it a Meal: This dish is wonderful on its own. If you want to add a vegetable, stir in a cup of frozen peas (thawed) or a cup of sautéed spinach before baking.
Variations & Substitutions
Protein Boost: Add 1 cup of diced cooked ham, shredded rotisserie chicken, or crispy bacon bits to the sauce mixture for an extra layer of flavor.
Veggie-Packed: Sauté one chopped onion and two celery stalks until tender and add to the mixture. You can also add sliced mushrooms or bell peppers.
Soup Swap: Don’t have cream of mushroom? Use cream of celery, cream of chicken, or even a can of cheddar cheese soup for an even cheesier version.
Gluten-Free: Use your favorite gluten-free egg noodles and ensure your cream of mushroom soup is certified gluten-free.
Storage & Make-Ahead Instructions
Make-Ahead: You can assemble the entire casserole (without baking) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, you may need to add 5-10 minutes to the cooking time since it will be going into the oven cold.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the microwave or pop individual portions back into the oven at 350°F until warmed through.
Freezing: This casserole freezes beautifully! Cool completely, wrap tightly in a layer of plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
This recipe is a great source of protein and energy. The nutritional values are calculated based on a serving size of 1/6 of the total casserole.
Serving Size: 1 portion (approx. 1.5 cups)
Calories: 485 kcal
Total Fat: 24 g
Saturated Fat: 12 g
Trans Fat: 0 g
Cholesterol: 295 mg
Sodium: 680 mg
Total Carbohydrates: 45 g
Dietary Fiber: 2 g
Sugars: 4 g
Protein: 24 g
Calcium: 380 mg
Iron: 3 mg