Ground Beef and Egg Noodle Casserole
TOTAL TIME: Prep: 10 min. Cook: 20 min.
YIELD: 8 servings.
"My husband loves this all-in-one casserole," reports Linda Heller of Allison, Iowa."We think it's even better the next day, although we rarely have any left over," she notes. At 70¢ a serving, it's inexpensive and family-pleasing.
Ingredients
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1-1/2 pounds ground beef
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1 medium onion, chopped
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 package (8 ounces) cream cheese, cubed
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1 cup milk
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1 teaspoon beef bouillon granules
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1/4 teaspoon pepper
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4-1/2 cups uncooked wide egg noodles
Directions
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1.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, soup, cream cheese, milk, bouillon and pepper. Cook and stir until cheese is melted. Meanwhile, cook noodles according to package directions; rinse and drain. Add to skillet; heat through.
Nutrition Facts
1 cup: 444 calories, 25g fat (12g saturated fat), 114mg cholesterol, 657mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 25g protein.
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