Egg noodles are nice and healthy. I usually use them on salads, but this time, I used them in a beef casserole! Check out how it’s made.
1 can cream of mushroom soup.
1 can cream of chicken soup.
8 oz of sour cream.
12 oz of uncooked egg noodles.
1 pound of ground beef.
⅓ cup of grated parmesan cheese.
In a skillet, brown the ground beef and drain off the fat.
Cook the noodles according to the package instructions and drain off water.
In a bowl, mix together the soups and sour cream until well combined then add in the beef and noodles.
Place the mixture in a 10×13 casserole dish and cover with foil.
In a preheated oven to 350° bake for 30 to 40 minutes and top with parmesan cheese.
Easy, peasy and yummy! The combination of mushroom and chicken soups with the ground beef is perfect. With that little extra cheese on top, this meal is irresistible!