Rachel’s Beef Noodle Casserole
3 cups egg noodles
1 lb ground beef
1 small onion – finely chopped
½ tsp dried Thyme
¼ tsp garlic powder
Salt & Pepper (to taste)
1 (14 oz) can whole kernel corn (drained)
1 (10 oz) can cream of mushroom soup (undiluted)
1 Tbsp butter
1 cup whole milk (or) half & half
2 cups shredded Cheddar cheese
Make It:
Preheat oven to 375 degrees. In large saucepan, heat water to boiling and cook noodles (following pkg directions) cook only to ‘al dente’ stage (firm but done). Drain water from noodles (set aside). In a skillet, brown ground beef, adding the onions to the skillet during the last few minutes. Drain fat from skillet. Stir seasonings into cooked meat and onions – set aside. Heat butter in medium saucepan – add undiluted soup, milk, and 1 cup of shredded cheese to pan – stir frequently until mixture is smooth and cheese has melted. Add cooked meat and soup mixture to cooked noodles in the large saucepan. Gently fold mixture to combine together (over stirring will break the noodles apart). Pour mixture into a well-greased large casserole dish. Sprinkle remaining cup of cheese across top. Cover dish with foil. Bake 15 – 20 minutes. Remove foil cover and continue to bake another 10 minutes. (This recipe resembles a beef stroganoff)
Find more recipes like this in Down Home Cooking Southern Style Cookbook by Donna Watkins - available on Amazon.com
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