Summary: This is a very simple, rather mid-century style casserôle. I’m usually pretty skeptical of any casserôle that calls for canned soup, but I’m glad I gave this one a shot. It’s an easy, hearty weeknight meal.
- 1 tbsp olive oil
- 1 med onion, chopped
- 1 lb ground beef
- 16 oz wide egg noodles
- 1 (10 3/4 oz) can condensed tomato soup
- 1 (10 3/4 oz) can condensed cream of mushroom soup
- 1 cup milk
- 2 tsp salt (or to taste)
- 1 tsp black pepper (or to taste)
- sage to taste
- thyme to taste
- oregano to taste
- dry mustard to taste
- garlic powder to taste
- paprika to taste
- Preheat oven to 375° and coat a 3 qt casserôle dish with cooking spray.
- Heat oil in a large skillet over medium heat. Sweat the onions and, when translucent, add ground beef. Cook until beef is just browned and completely cooked.
- While onions and beef are cooking, cook noodles according to package directions. When noodles are drained and beef is done, return noodles to the cooking pot and add the beef and onions. Stir in both soups and milk. Add remaining ingredients except for paprika.
- Pour into casserôle and sprinkle with paprika. Cover with foil, and bake for 25-30 minutes, or until heated through. Serve immediately.
I followed the original instructions and when I tasted the result before I put it into the casserôle dish I couldn’t believe how bland it was. So I increased the salt and pepper and added the sage, thyme, oregano, mustard, and garlic powder, which improved things a lot. Still, you should taste it yourself and see if you think the casserôle needs anything more (especially with regards to the salt).
Number of servings (yield): 8