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Crunchy Beef 'n' Noodles Recipe

I served this quite often when our kids were younger. The crunchy chow mein noodles are a nice contrast to the creamy casserole. Cream of celery soup can be used instead of the cream of mushroom.—Barbara Doren, Swanton, Ohio

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Crunchy Beef 'n' Noodles Recipe

Prep: 20 min. Bake: 45 min.

Yield: 12 Servings

20 45 65

Ingredients

1 pound ground beef
1 medium onion, chopped
2-2/3 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup shredded cheddar cheese
Salt and pepper to taste
1 package (16 ounces) medium egg noodles, cooked and drained
2 cups chow mein noodles

Directions

In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the milk, soup, cheese, salt and pepper. In a large bowl, toss meat mixture and egg noodles until coated.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with chow mein noodles. Bake 15 minutes longer or until heated through. Yield: 12 servings.

A 5-ounce can of chow mein noodles yields 2-1/2 cups. Store unused noodles in an airtight container to sprinkle on salads or casseroles.

Nutritional Facts 1 serving (1 each) equals 318 calories, 12 g fat (5 g saturated fat), 68 mg cholesterol, 299 mg sodium, 37 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Crunchy Beef N Noodles in Taste of Home Ground Beef Cookbook , p246