Description
A comforting, budget-friendly casserole featuring hearty egg noodles, savory ground beef, and creamy sauces. Perfect for family meals and easy to customize with different vegetables and proteins.
Ingredients
- 8 oz medium egg noodles
- 1/2 lb ground beef
- 1 can (10.5 oz) tomato soup
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 tbsp Worcestershire sauce
- 1/4 tsp garlic powder
- 1/4 cup dried onion flakes
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook egg noodles according to package instructions until al dente. Drain and set aside.
- In a skillet, brown the ground beef over medium heat. Season with salt and pepper to taste. Drain excess fat.
- In a large bowl, combine tomato soup, cream of mushroom soup, milk, Worcestershire sauce, garlic powder, and dried onion flakes. Whisk until smooth.
5. Add the cooked noodles and browned ground beef to the bowl, stirring until well coated in the sauce.
6. Transfer the mixture to the prepared baking dish. Spread evenly.
7. Sprinkle Parmesan cheese over the top.
8. Bake in the preheated oven for 25-30 minutes, or until heated through and the top is golden.
9. Let the casserole rest for 5 minutes before serving. Enjoy!
Notes
For extra creaminess, use full-fat milk or substitute heavy cream.
Customize with sautéed mushrooms, steamed broccoli, or frozen peas for added veggies.
Swap ground beef for ground turkey, chicken, or plant-based meat for a variation.
Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Amish, Comfort Food
Nutrition
- Serving Size: 1 portion (1/6 of the casserole)
- Calories: ~523
- Sugar: ~6 g
- Sodium: High (~800 mg)
- Fat: ~24 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~14 g
- Trans Fat: 0g
- Carbohydrates: ~54 g
- Fiber: ~3 g
- Protein: ~27 g
- Cholesterol: ~85 mg