Beef and Mushroom Country Casserole
Ingredients
The base
-
1
Tbsp
cooking oil
-
½
lb.
ground beef
-
8
oz.
mushrooms
-
1
medium
onion
-
¼
tsp
garlic powder
-
¼
tsp
salt
-
to taste
freshly cracked pepper
-
½
Tbsp
Worcestershire sauce
The noodles and sauce
-
8
oz.
extra wide egg noodles
-
1
15 oz.
can tomato sauce
-
1
15 oz.
can fire roasted diced tomatoes, drained
The creamy topping
-
8
oz.
sour cream
-
8
oz.
medium cheddar, shredded
-
4
green onions, sliced
Instructions
- Cook the egg noodles according to package directions but leave them slightly underdone.
- While the noodles cook, dice the onion and slice the mushrooms.
- In a large skillet, heat the cooking oil and brown the ground beef over medium heat.
- Add the diced onion, sliced mushrooms, garlic powder, salt, and pepper to the skillet, sautéing until the mushrooms are soft and onions are transparent.
- Stir in the tomato sauce and Worcestershire sauce, simmering until slightly thickened.
- Preheat the oven to 350°F.
- In the pot with the drained noodles, combine the beef mixture, drained diced tomatoes, sour cream, half of the cheddar, and half of the green onions.
- Transfer the mixture to a casserole dish and top with the remaining cheddar.
- Bake for 30 minutes or until bubbling and slightly browned on top.
- Sprinkle the remaining green onions on top before serving.
Nutrition Facts (estimated)
Servings
6
Calories
525
Total fat
29.03g
Total carbohydrates
42.77g
Total protein
24.62g
Sodium
907.83mg
Cholesterol
0mg
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