Busy Day Casserole
Yield
2 servingsPrep
25 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| 4 | ounces |
mushrooms
sliced, drained |
|
| ½ | cup |
onions
chopped |
|
| 12 | ounces |
corn kernels, canned
drain |
|
| 1 | can |
tomato soup
|
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | ounces |
egg noodles
medium |
|
| 1 | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 115.6 | ml/g |
mushrooms
sliced, drained |
|
| 118 | ml |
onions
chopped |
|
| 346.8 | ml/g |
corn kernels, canned
drain |
|
| 1 | can |
tomato soup
|
|
| 2.5 | ml |
garlic powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 231.2 | ml/g |
egg noodles
medium |
|
| 237 | ml |
cheddar cheese
grated |
|
Directions
In large skillet, add oil, and onion.
Sauté until tender.
Add ground beef.
Stir to brown.
Drain off fat.
Add mushrooms, corn and soup.
Mix well.
Season to taste.
Cook noodles in salted water; drain.
Mix noodles, meat and ½ cup cheese.
Spoon into 2 quart casserole.
Sprinkle remaining cheese on top.
Bake at 350℉ (180℃) F for 30 minutes.
