Ground Beef Country Casserole
Hearty Tomato and Beef Casserole with Creamy Mushroom Sauce

Ingredients:

1 lb lean ground beef
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 bag (12 oz) wide egg noodles
1 can (10.75 oz) condensed tomato soup
1 can (10.75 oz) golden mushroom soup
1 cup whole milk
2 tablespoons dried minced onion
2 teaspoons Worcestershire sauce
1/2 cup shredded parmesan cheese
1 cup shredded Colby Jack cheese (or more, if desired)

Directions:

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

Cook the egg noodles according to the package instructions, drain them but do not rinse, and set aside.

In a skillet over medium-high heat, brown the ground beef seasoned with garlic powder, salt, and pepper until no longer pink. Remove from heat and drain any excess fat.

In a large mixing bowl, combine the cooked noodles, browned ground beef, tomato soup, golden mushroom soup, milk, dried onion, Worcestershire sauce, and parmesan cheese. Stir until well mixed.

Transfer the mixture to the prepared baking dish, spreading it evenly. Cover the dish with aluminum foil to prevent the noodles from browning too much.

Bake covered for 20 minutes. Remove the foil, sprinkle the Colby Jack cheese on top, and bake for an additional 5 minutes or until the cheese is melted and bubbly. Beef and Pepper Rice Bowl

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 398 kcal | Servings: 8 servings