Cashew Noodle Casserole Recipe

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Cashew Noodle Casserole Recipe

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Chow mein noodles and cashews give this dish a delectable crunch. Whenever I take it to potlucks, it disappearers before my eyes. You can make the casserole and freeze it; stir in the chow mein noodles just before serving.—Marion Petersson, Wetaskiwin, Alberta
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 2 pounds ground beef
  • 2 large onions, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/4 cups milk
  • 1/4 cup soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 8 ounces fine egg noodles, cooked and drained
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 package (6 ounces) chow mein noodles
  • 1 cup whole cashews

Directions

In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the mushrooms; set aside. In a bowl, combine the soup, milk, soy sauce, Worcestershire sauce and pepper. In a greased 13-in. x 9-in. baking dish, layer egg noodles, beef mixture and soup mixture. Sprinkle with cheese and chow mein noodles. Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cashews. Yield: 8-10 servings.
Store roasted cashews in an airtight can or jar for about 1 month at room temperature. In the refrigerator or freezer, they'll stay fresh for about 1 year.
Originally published as Cashew Noodle Casserole in Taste of Home Ground Beef Cookbook 1999, p232

Nutritional Facts

1 each: 558 calories, 32g fat (12g saturated fat), 97mg cholesterol, 1039mg sodium, 37g carbohydrate (5g sugars, 3g fiber), 31g protein.

  • 2 pounds ground beef
  • 2 large onions, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/4 cups milk
  • 1/4 cup soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 8 ounces fine egg noodles, cooked and drained
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 package (6 ounces) chow mein noodles
  • 1 cup whole cashews
  1. In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the mushrooms; set aside. In a bowl, combine the soup, milk, soy sauce, Worcestershire sauce and pepper. In a greased 13-in. x 9-in. baking dish, layer egg noodles, beef mixture and soup mixture. Sprinkle with cheese and chow mein noodles. Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cashews. Yield: 8-10 servings.
Store roasted cashews in an airtight can or jar for about 1 month at room temperature. In the refrigerator or freezer, they'll stay fresh for about 1 year.
Originally published as Cashew Noodle Casserole in Taste of Home Ground Beef Cookbook 1999, p232

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