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Crunchy Beef 'n' Noodles Recipe

I served this quite often when our kids were younger. The crunchy chow mein noodles are a nice contrast to the creamy casserole. Cream of celery soup can be used instead of the cream of mushroom.—Barbara Doren, Swanton, Ohio
TOTAL TIME: Prep: 20 min. Bake: 45 min. YIELD:12 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2-2/3 cups milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste
  • 1 package (16 ounces) medium egg noodles, cooked and drained
  • 2 cups chow mein noodles


  • 1. In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the milk, soup, cheese, salt and pepper; mix well. In a large bowl, toss meat mixture and egg noodles until coated. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with chow mein noodles. Bake 15 minutes longer or until heated through. Yield: 12 servings.

Recipe Note

A 5-ounce can of chow mein noodles yields 2-1/2 cups. Store unused noodles in an airtight container to sprinkle on salads or casseroles.

Nutritional Facts

1 each: 318 calories, 12g fat (5g saturated fat), 68mg cholesterol, 299mg sodium, 37g carbohydrate (4g sugars, 2g fiber), 16g protein.

Reviews for Crunchy Beef 'n' Noodles

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gail c
Reviewed Feb. 9, 2009

"very bland dish easy to make but needed something else for the taste"

Reviewed Jan. 22, 2008

"Is there a recipe somewhere for this? This sounds like the Hot dish we serve at church for bazaar in the fall.

Edit- ok, now I see the link, I made the mistake of posting before my first cup of coffee! lol, sorry!"

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