Buttermilk Noodle Bake Recipe

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Buttermilk Noodle Bake Recipe

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Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Buttermilk Noodle Bake in Taste of Home Ground Beef Cookbook 1999, p241

Nutritional Facts

1 each: 469 calories, 20g fat (10g saturated fat), 115mg cholesterol, 1485mg sodium, 42g carbohydrate (8g sugars, 2g fiber), 30g protein.

  • 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
  1. 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.
Originally published as Buttermilk Noodle Bake in Taste of Home Ground Beef Cookbook 1999, p241

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Reviews forButtermilk Noodle Bake

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MY REVIEW
msu4two User ID: 3762709 259275
Reviewed Jan. 5, 2017

"Made this tonight; both hubs and I didn't like this at all. Tasted like ketchup-flavored noodles to us. I won't be making this again."

MY REVIEW
Julie144 User ID: 4400433 69882
Reviewed Mar. 30, 2014

"Fabulous!!! Can't ever go wrong with using buttermilk as a staple in creamy sauces. yummy! thanks for the good old fashioned recipe."

MY REVIEW
slye10001000 User ID: 5787172 75965
Reviewed Nov. 24, 2013

"This is delicious! Everyone loved it. It is filling and it has the most wonderful flavor. I was skeptical when I read the recipe, but I am very glad I made this. It is a definite keeper and so easy to throw together."

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