A budget-friendly, retro comfort casserole with ground beef, egg noodles, and a creamy tomato-mushroom sauce. Perfect for weeknights or potlucks.
Author:leogrant
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound ground beef
1 onion, chopped
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (10.5 ounces) condensed tomato soup
1/2 cup milk
1/4 cup water
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces uncooked egg noodles
1 cup shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, brown the ground beef with the chopped onion over medium heat. Drain off any excess grease.
Stir in the cream of mushroom soup, tomato soup, milk, water, salt, and pepper. Bring the mixture to a simmer.
Add the uncooked egg noodles to the skillet and stir to combine with the sauce.
Pour the mixture into a greased 9×13 inch baking dish.
Cover the baking dish with foil.
Bake for 30 minutes.
Remove the foil and sprinkle the shredded cheddar cheese over the top.
Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the noodles are tender.
Let stand for 5 minutes before serving.
Notes
For a make-ahead option, assemble the casserole as directed but do not bake. Cover and refrigerate for up to 2 days. Add an extra 10-15 minutes to the baking time if baking from cold.
This casserole freezes well. Bake as directed, let cool completely, then cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until heated through.
You can substitute other condensed soups like cream of celery or cream of chicken for part of the cream of mushroom soup.
Add cooked vegetables like peas or corn for extra flavor and nutrition.
Serve with a side salad or crusty bread for a complete meal.