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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Tomato beef cassarole Recipe

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This recipe for Tomato beef cassarole is from Brenda Buttertons Non Buffet Buffet, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag (12 oz) wide egg noodles
1 lb lean ground beef
1/2 teaspoon salt
1 can (10.75-oz) condensed tomato soup
1 can (10.75-oz) golden mushroom soup
1 cup milk, 2% or whole
2 tablespoons dried onion flakes (or 1/2 of a fresh onion, chopped)
2 teaspoons Worcestershire sauce, or less to taste
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 cup shredded parmesan cheese, provolone, or Italian blend
Directions:
Directions:
Heat oven to 350 degrees and spray a 9×13 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 the salt in a skillet over medium high heat. Drain.
In a large mixing bowl combine the condensed tomato soup, golden mushroom soup, milk, onion flakes, Worcestershire sauce, pepper, and garlic powder. Stir together.
Add the cooked ground beef and the cooked (and drained) egg noodles. Stir together.
Pour into your prepared dish and sprinkle the cheese on top.
Bake for 25 minutes.

Notes

The can of golden cream of mushroom is important to this dish. Yes, you can use regular cream of mushroom soup but the flavor of this casserole is in the golden cream of mushroom soup.

 

 

 

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