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Buttermilk Noodle Bake

I enjoyed Mom's old-fashioned casserole as a child and made it often for my own family. Now that our children are grown, I make this for senior citizen lunches.—Alice Fraser, Meridale, New York

6 ServingsPrep: 25 min. Bake: 45 min.

Ingredients

1-1/2 pounds ground beef
1 large onion, finely chopped
1/4 cup butter or margarine
1/4 cup all-purpose flour
2-1/2 teaspoons salt
Dash pepper
2 cups buttermilk
1 can (4 ounces) mushroom stems and pieces, undrained
1/3 cup ketchup
1 tablespoon Worcestershire sauce
8 ounces medium egg noodles, cooked and drained

Directions

In a skillet, cook beef and onion over medium heat until meat is no
longer pink; drain. In a large saucepan, melt butter. Stir in flour,
salt and pepper until smooth. Gradually add buttermilk. Stir in
mushrooms, ketchup and Worcestershire sauce. Bring to a boil; cook
and stir for 2 minutes or until thickened. Add noodles and beef
mixture; mix well. Transfer to a greased 2-1/2-qt. baking dish.
Bake, uncovered, at 350° for 45 minutes or until heated through.
Yield: 6 servings.

You don't need to run to the grocery store if you find you're out of buttermilk. Make your own! For every 1 cup of buttermilk, place 1 tablespoon of lemon juice or vinegar in a glass measuring cup. Add enough milk to measure 1 cup. Let stand 5 minutes before using.

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Buttermilk Noodle Bake (continued)

Nutrition Facts: 1 serving (1 each) equals 469 calories, 20 g fat (10 g saturated fat), 115 mg cholesterol, 1,485 mg sodium, 42 g carbohydrate, 2 g fiber, 30 g protein.