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Beef and Noodle Casserole (Serves 6 to 8)
1 pound lean ground beef
1 package (8 ounces) wide egg noodles, cooked until almost tender, drained
1 cup chopped onion
1 1/2 cups chopped celery
1 clove garlic, mashed and minced
2 tablespoons butter
1 can (12 ounces) corn, undrained
1 can (10 3/4 ounces) tomato soup, undiluted
1 can (4 ounces) sliced mushrooms, undrained
1/2 cup milk
1 1/2 teaspoons salt, or to taste
1/2 teaspoon black pepper
2 cups shredded Cheddar cheese

Brown beef in a large skillet over medium heat, stirring to break up meat.

Drain off fat. Add drained beef to the cooked drained noodles; set aside.

In the same skillet, sauté onion, celery, and garlic in melted butter until tender, about 6 to 8 minutes.

Add to the beef and noodle mixture. Stir in corn, soup, mushrooms, milk, salt, and pepper. Blend well.

Turn mixture into a large casserole or baking dish and sprinkle with the cheese. Bake uncovered at 400° for 25 to 30 minutes or until hot and bubbly.
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