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
Buttermilk Noodle Casserole Recipe photo by Taste of Home
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
Preheat oven to 350°. In a large 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 until thickened, about 2 minutes. Add noodles and beef mixture; mix well.
Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, until heated through, about 45 minutes. If desired, sprinkle with parsley.
Buttermilk Noodle Casserole Tips
How can I make my own buttermilk?
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.