Ingredients:
- 12- oz medium egg noodles, spirals, elbow, any pasta you desire
- 1 lb ground beef
- 1 (10.75-oz) can tomato soup
- 1 (10.75-oz) can cream of mushroom
- 1 cup milk
- ⅛ tsp salt
- ¼ tsp pepper
- 2 tsp Worcestershire Sauce
- ¼ tsp garlic
- 2 Tbsp onion flakes
- ¼ cup grated parmesan cheese
Instructions:
- Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
- Cook egg noodles according to package directions and drain.
- In a large skillet, cook ground beef until no longer pink. Drain fat.
- In a large bowl, combine tomato soup, cream of mushroom, milk, salt, pepper, Worcestershire, garlic, and onion flakes. Stir in cooked ground beef and cooked noodles.
- Spread noodle mixture into prepared pan. Top with grated parmesan cheese.
- Bake uncovered for 25 to 30 minutes.
Notes:
Can assemble casserole in advance and refrigerate or freeze for later.
When ready to cook, thaw in the fridge for 24 hours and bake according to directions.
When ready to cook, thaw in the fridge for 24 hours and bake according to directions.
Here's where I'll be sharing:
What's for Dinner Mosaic Monday Busy Monday Inspire Me Monday Through my Lens Pictorial Tuesday Link Up Tasty Tuesday Bee Inspired Your whims Wednesday Wonderful Wednesday Creatively Crafty Full plate Thursday Fiesta Friday Create, Bake, Grow and Gather Home Matters Dare to share Sat Saturday Sparks Natasha Musing Wordless Wednesday
Image-in-ing
Sounds good and the photo makes it look yum. Happy Tuesday and have a great week.
ReplyDeleteMy husband hates mushrooms so I substituted cream of potato and added 1/4tsp of celery salt. It is wonderful! Thanks so much.
ReplyDelete