Amish Ground Beef Noodle Casserole
Ground beef and egg noodles in a creamy two soup sauce, baked with melted cheese.
Equipment
- Large skillet
- Baking dish
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can cream of mushroom soup 10.5 ounce, condensed
- 1 can cream of chicken soup 10.5 ounce, condensed
- ½ cup milk
- 2 cup wide egg noodles uncooked
- 1 cup shredded cheddar cheese
- ½ tsp black pepper
Instructions
Cooking
- Brown. Cook the beef until no pink remains, drain, then soften the onion and garlic.
- Sauce. Stir in both soups, the milk, and the pepper until smooth.
- Noodles. Boil the noodles 2 minutes short of the package time, drain, and fold into the beef.
- Bake. Spread in a greased dish, top with cheese, and bake at 350 F for 25 to 30 minutes.
Notes
Substitutions: use rotini in place of egg noodles, or a homemade white sauce in place of the soups.
Tips: undercook the noodles slightly because they finish in the oven.
Storage: refrigerate for three days or freeze for three months.
Nutrition: values are estimates per serving.