Ingredients
Scale
- 1 lb Ground Beef
- 1 medium Yellow Onion, chopped
- 1 (10.75 oz) can Condensed Cream of Mushroom Soup
- 1 (10.75 oz) can Condensed Cream of Celery Soup
- 1 (14.5 oz) can Diced Tomatoes, undrained
- 1 cup Milk
- 1 (16 oz) package Egg Noodles, cooked according to package directions
- 1 cup Shredded Cheddar Cheese
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease. Add the chopped onion and cook until softened, about 5 minutes.
- Step 3: Stir in the cream of mushroom soup, cream of celery soup, and diced tomatoes (undrained) into the skillet with the ground beef mixture. Heat through.
- Step 4: Add the milk to the skillet and stir until well combined. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Step 5: Stir in the cooked egg noodles into the skillet with the sauce. Mix well to coat the noodles evenly.
- Step 6: Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving.
Notes
- For extra flavor, try browning the ground beef with a dash of Worcestershire sauce before adding the onion.
- Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days; reheat individual portions in the microwave for quick comfort.
- Serve with a side of steamed green beans or a simple side salad to brighten the richness.
- To prevent the noodles from drying out during baking, reserve a little extra milk to stir in just before pouring into the baking dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American