Beef Casserole with Creamy Mushroom Sauce
Ingredients:
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bag (12 ounces) wide egg noodles
- 1 can condensed tomato soup (10.75 ounces)
- 1 can golden tomato soup (10.75 oz) Mushroom Soup
- 1 cup whole milk
- 2 tablespoons dried minced onions
- 2 teaspoons Worcestershire sauce
- 1/2 cup grated Parmesan cheese
- 1 cup grated Colby Jack cheese (or more if desired)
Beef Casserole with Creamy Mushroom Sauce
Directions:
Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
Cook egg noodles according to package directions, drain but do not rinse, and set aside.
In a frying pan over medium heat, brown ground beef seasoned with garlic powder, salt, and pepper until no longer pink. Remove from heat and drain off excess fat.
In a large mixing bowl, combine the cooked pasta, browned ground beef, tomato soup, golden mushroom soup, milk, dried onions, Worcestershire sauce, and Parmesan cheese. Stir until everything is well mixed.
Pour the mixture into the prepared baking dish and spread it out evenly. Cover the plate with aluminum foil to prevent the pasta from burning too much.
Cover and bake for 20 minutes. Remove foil, sprinkle Colby Jack cheese on top, and bake for an additional 5 minutes or until cheese is melted and bubbly.
Preparation time: 20 minutes | Cooking time: 25 minutes | Total time: 45 minutes | Weight: 8 people
kcal: 398kcal