Tomato Beef Casserole
Tomato Beef Casserole
Ingredients
1 bag frozen grandmas egg noodles
1 lb lean ground beef or turkey
1/2 teaspoon salt
1 can (10.75-oz) condensed tomato soup
1 can (10.75-oz) golden mushroom creamed soup
1 cup milk, 2% or whole
1 medium onion; diced
1 small carton sliced mushrooms; dice them
2 teaspoons Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 tablespoon minced garlic
2 tablespoons butter
1/4 cup - 1 cup shredded parmesan
6 slices provolone cheese
Instructions
Heat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
Cook noodles according to package instructions. Cook for the lowest recommended time because it will cook in the oven later. Drain when done cooking.
While noodles are cooking, brown ground beef with half of the diced onion, 1/2 of the minced garlic and season with salt in a skillet over medium high heat.
In a large mixing bowl combine the condensed tomato soup, golden mushroom soup, milk, Worcestershire sauce, pepper, parmesan and mustard powder. Stir together.
Add sauce mixture to the cooked ground beef then add cooked (and drained) egg noodles. Stir together.
Place the six slices of provolone over top of the noodles and bake for 25 minutes or until cheese is melted and starting to brown a little.
While the noodle mixture bakes, melt two tablespoons of butter in a medium frying pan and add diced mushrooms, the other half of the onion and garlic and saute until mushrooms and onions start to soften.
Serve topped with sauteed onions and mushrooms.
Ingredients
1 bag frozen grandmas egg noodles
1 lb lean ground beef or turkey
1/2 teaspoon salt
1 can (10.75-oz) condensed tomato soup
1 can (10.75-oz) golden mushroom creamed soup
1 cup milk, 2% or whole
1 medium onion; diced
1 small carton sliced mushrooms; dice them
2 teaspoons Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 tablespoon minced garlic
2 tablespoons butter
1/4 cup - 1 cup shredded parmesan
6 slices provolone cheese
Instructions
Heat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
Cook noodles according to package instructions. Cook for the lowest recommended time because it will cook in the oven later. Drain when done cooking.
While noodles are cooking, brown ground beef with half of the diced onion, 1/2 of the minced garlic and season with salt in a skillet over medium high heat.
In a large mixing bowl combine the condensed tomato soup, golden mushroom soup, milk, Worcestershire sauce, pepper, parmesan and mustard powder. Stir together.
Add sauce mixture to the cooked ground beef then add cooked (and drained) egg noodles. Stir together.
Place the six slices of provolone over top of the noodles and bake for 25 minutes or until cheese is melted and starting to brown a little.
While the noodle mixture bakes, melt two tablespoons of butter in a medium frying pan and add diced mushrooms, the other half of the onion and garlic and saute until mushrooms and onions start to soften.
Serve topped with sauteed onions and mushrooms.
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