Ingredients
Scale
- 12 ounce bag medium egg noodles
- 1 pound ground beef
- Salt and pepper, to taste
- 10.75 ounce can tomato soup
- 10.5 ounce can cream of mushroom soup
- 1 cup milk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 2 tablespoons dried onion flakes
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Cook egg noodles according to package directions until al dente. Drain well.
- In a large skillet, cook and crumble ground beef over medium heat until browned. Season with salt and pepper. Drain excess grease.
- In a large mixing bowl, combine tomato soup, cream of mushroom soup, milk, Worcestershire sauce, minced garlic, and dried onion flakes. Stir until smooth.
- Add cooked noodles and ground beef to the soup mixture. Stir gently to combine.
- Spread the mixture evenly into the prepared baking dish.
- Bake uncovered for 25-30 minutes until bubbly and heated through.
- Remove from oven and sprinkle grated Parmesan cheese over the top. Serve warm with garlic bread and a fresh salad.
Notes
- For a vegetarian version, substitute the ground beef with lentils or plant-based meat alternatives.
- Add frozen peas or sautéed mushrooms for extra veggies.
- To keep the casserole creamy when reheating leftovers, add a splash of milk before warming.
- Avoid overcooking noodles to prevent mushy texture in the final dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: Approximately 1 heaping cup (1 bowl) per serving.
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
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