Prep 15 mins
Cook 30 mins
A cousin brought this over to my family during a funeral. Let me first say that I DO NOT like casseroles!! Being hungry, I thought I'd at least, give it a try. This is fantastic! It looks rather bland, but has wonderful flavors. It can be doubled easily too.
- 1 lb ground beef
- 1 (10 ounce) can cream of mushroom soup
- 1 (4 ounce) can mushrooms, drained
- 6 ounces med.wide egg noodles
- 1 (14 ounce) can green beans, french cut or 1 (14 ounce) can corn
- 1 medium onion, diced
- 1 teaspoon garlic, minced
- 1 1⁄2 teaspoons seasoning salt (Lawry's)
- 0.5 (10 ounce) can milk (use soup can)
- pepper (to taste)
- Brown beef in skillet with onion, garlic, seasoned salt and pepper.
- Cook noodles.
- Drain meat and mix with cooked and drained noodles, soup, ½ soup can of milk, drained green beans (or drained corn).
- Put into a 9x9 casserole dish (if doubled use a 9x13) and bake, uncovered at 350°F for 30-45 minutes.
- Refrigerate any leftovers.
This is really tasty to be so simple! I sauteed some fresh mushrooms with the beef and onions and added a bit of white wine to deglaze, then proceeded as directed. This was wonderful comfort food.
Comfort food at its best. We loved the flavors that really did blend together nicely. I did add a dash of cayenne pepper but other than that followed the receipe exactly.
We had this for supper tonight and enjoyed a tasty casserole. I used ground chuck and kluski noodles that I cooked until just about tender. Next time I would use less onion and I added lemon pepper, celery seed, and 1/2 cup sour cream. Thank you cyndig for posting your cousins recipe. Made and reviewed for the March TOTM's tag game - It's Not Easy Being Green.