Egg Noodle Beef Casserole – Slow Cooker

This yummy Egg Noodle Beef Casserole – Slow Cooker dinner is so easy to make! Just put raw beef tips in the pot, add creamy soup, and dump dry egg noodles on top. It cooks all by itself into a warm, creamy meal your whole family will love.

This slow cooker beef and egg noodle dinner tastes like something your grandma might make, but it’s super easy to put together. You just put raw beef pieces in the slow cooker, then pour a creamy sauce on top, and dump dry egg noodles right over everything. No extra pots or pans needed!

Servings: 6

Ingredients

• 2 pounds beef stew meat or beef tips, cut into small 1 to 1½-inch pieces
• 12 ounces wide dry egg noodles
• 2 cans (10.5 ounces each) condensed cream of mushroom soup
• 2 cups beef broth (low sodium is best)
• 1 packet (1 ounce) dry onion soup mix
• 1 cup sour cream (full-fat or light)

Egg Noodle Beef Casserole: Directions

1. Coat the inside of a 5- to 6-quart crockpot with cooking spray. This helps stop food from sticking and makes cleaning up easier later.
2. Put the raw beef pieces in a flat layer on the bottom of the slow cooker. It’s okay if pieces touch each other, but try not to make big clumps so the meat cooks evenly.
3. In a medium bowl, mix the cream of mushroom soup, beef broth, and dry onion soup mix together with a whisk until it’s mostly smooth. This creamy mix will become the tasty sauce for your noodles.
4. Pour the soup mixture evenly over the beef in the slow cooker. Make sure most of the meat is covered by the liquid.
5. Dump the dry egg noodles in an even layer right on top of the beef and sauce. Press the noodles down gently with a spoon or your hand so they touch the liquid, but do not stir them in.
6. Put the lid on the slow cooker and cook on LOW for 5 to 6 hours, or on HIGH for 2½ to 3 hours. Try not to lift the lid during the first half of cooking so the noodles can steam properly.
7. About 30 minutes before you plan to eat, check on the food. The beef should feel soft, and the noodles should be almost done but still a little firm. Gently stir everything together from the bottom to the top.
8. Mix in the sour cream until the sauce is smooth and creamy. If it looks too thick, add a small splash of warm beef broth or hot water to thin it out.
9. Put the lid back on and cook on LOW (or WARM, if your slow cooker has that setting) for another 15 to 20 minutes to finish softening the noodles and warm everything through.
10. Taste the dish and add a little salt and pepper if needed. Serve hot straight from the slow cooker.

Variations & Tips

• For deeper flavor, brown the beef in a hot pan with a little oil before adding it to the slow cooker. This step is optional — the recipe works fine with raw beef too.
• For a lighter onion taste, use only half the packet of onion soup mix, then add more later if needed.
• For a mushroom-lover’s version, add 1 to 2 cups of sliced fresh mushrooms on top of the beef before pouring on the sauce.
• To add veggies, scatter 1 to 2 cups of frozen peas and carrots or mixed vegetables over the beef before adding the dry noodles.
• Try swapping the cream of mushroom soup for cream of celery or cream of chicken soup for a different flavor.
• For extra tang, stir in a tablespoon of Dijon mustard along with the sour cream.