Beef and Noodle Casserole

Beef and Noodle Casserole

Hearty Beef and Noodle Bake with a Creamy Twist

Ingredients:

1 pound ground beef

8 ounces egg noodles

1 onion, chopped

2 cloves garlic, minced

1 can (10.5 ounces) cream of mushroom soup

1 cup beef broth

1 cup frozen mixed vegetables

1 teaspoon Worcestershire sauce

1 teaspoon Italian seasoning

Salt and pepper to taste

1 cup shredded cheddar cheese

1/2 cup breadcrumbs

2 tablespoons olive oil

Directions:

Preheat oven to 350°F (175°C).

In a large pot, cook the egg noodles according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic for 2-3 minutes, or until the onion is translucent.

Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Stir in the cream of mushroom soup, beef broth, frozen mixed vegetables, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix well and let simmer for 5 minutes.

Combine the cooked egg noodles with the beef mixture, stirring until everything is well incorporated.

Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle shredded cheddar cheese evenly over the top, followed by the breadcrumbs.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 350 kcal | Servings: 6 servings