Buttermilk Noodle Casserole

Name: Buttermilk Noodle Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings.
Ingredients: 1-1/2 pounds ground beef; 1 large onion, finely chopped; 1/4 cup butter; 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; Chopped fresh parsley, optional

TOTAL TIME: Prep: 25 min. Bake: 45 min. YIELD: 6 servings.

I enjoyed Mom's old-fashioned buttermilk casserole recipe 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

Ingredients

1-1/2 pounds ground beef
1 large onion, finely chopped
1/4 cup butter
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
Chopped fresh parsley, optional

Directions

1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. 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 until thickened, about 2 minutes. Add noodles and beef mixture; mix well.
3. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, until heated through, about 45 minutes. If desired, sprinkle with parsley.

Nutrition Facts

1 cup: 471 calories, 20g fat (10g saturated fat), 111mg cholesterol, 1535mg sodium, 42g carbohydrate (10g sugars, 2g fiber), 29g protein.

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