Description
A cozy and hearty casserole perfect for family dinners, packed with rich flavors and gooey cheese.
Ingredients
Scale
- 1 lb lean ground beef
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz wide egg noodles
- 1 can condensed tomato soup (10.75 oz)
- 1 can golden mushroom soup (10.75 oz)
- 1 cup whole milk
- 2 tbsp dried minced onion
- 2 tsp Worcestershire sauce
- 1/2 cup shredded Parmesan cheese (reserve half for topping)
- 1 cup shredded Colby Jack cheese
Instructions
- Brown the lean ground beef in a skillet over medium heat for 5-7 minutes until fully cooked. Drain excess fat.
- Boil the wide egg noodles according to package instructions until al dente. Drain and set aside.
- Combine in a large bowl the cooked beef, garlic powder, salt, black pepper, tomato soup, golden mushroom soup, milk, dried minced onion, Worcestershire sauce, and half of the Parmesan cheese. Mix until well combined.
- Fold in the cooked egg noodles into the beef mixture.
- Transfer the mixture into a greased baking dish, spreading it evenly.
- Sprinkle the remaining shredded Parmesan cheese and Colby Jack cheese on top.
- Bake in a preheated oven at 350°F for about 25 minutes or until the cheese is melted and bubbly.
- Let the casserole rest for a few minutes before serving.
Notes
Serve warm with a simple green salad or crusty bread. You can add fresh herbs for added flavor. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg