My neighbor brought this to a potluck once and it disappeared fast. I couldn’t believe it only takes 4 ingredients

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish so the casserole releases easily and the edges can brown nicely.

Bring a large pot of salted water to a boil. Add the egg noodles and cook until just al dente, following the package directions but shaving off about 1 minute of cook time so they don’t become too soft in the oven. Drain the noodles well.
While the noodles cook, chop the peeled hard boiled eggs into bite-size pieces. Aim for roughly 1/2-inch chunks so you get distinct pieces of egg in each bite without them disappearing into the sauce.

In a large mixing bowl, combine the drained hot noodles, chopped hard boiled eggs, condensed cream of mushroom soup (undiluted), and 1 1/2 cups of the shredded cheddar cheese. Stir gently but thoroughly until everything is evenly coated and the soup has formed a creamy sauce around the noodles and eggs.
Taste a small bite of the mixture (remember the cheese and soup are salty) and adjust seasoning only if you feel it needs a pinch of salt or pepper, keeping in mind that flavors concentrate slightly as the casserole bakes.

Transfer the mixture to the prepared glass baking dish, spreading it into an even layer. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top to create a cheesy crust that will brown in the oven.
Bake uncovered in the preheated oven for 25–30 minutes, or until the casserole is bubbling around the edges and the top is melted and lightly browned. If you prefer a deeper golden top, you can leave it in for an extra 3–5 minutes, watching closely so it doesn’t overbrown.

Remove the casserole from the oven and let it rest for about 5–10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop clean portions with those nicely browned edges intact.
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