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Cook the Beef & Veggies:
In a large skillet, brown the ground beef with the chopped onion over medium heat.
Once the beef is cooked through, stir in the carrots, celery, and peas. Cook for a few minutes until slightly tender.
Mix the Casserole:
Add the cooked egg noodles, cream of mushroom soup, milk, and half of the shredded cheddar cheese. Stir until everything is well combined.
Bake:
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Transfer the mixture into a greased 9×13-inch baking dish.
Top with the remaining cheddar cheese and bake at 350°F for 25–30 minutes, or until bubbly and golden on top.
Serving Size:
Makes 6 servings
Approx. 350 kcal per serving
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