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Buttermilk Noodle Bake

 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.


  • 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


  • 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)

Nutritional 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.