Ground Beef Country Casserole
This tomato ground beef country casserole is packed with all your favorite comfort foods. Tomato, mushrooms, creamy sauce, beef, and tender egg noodles. Comes together quickly, with inexpensive ingredients, but is so delicious and comforting! This is a family favorite ground beef casserole that everyone loves.
Servings 8 servings
- 1 bag (12 oz) wide egg noodles
- 1 lb lean ground beef
- 1/2 teaspoon salt
- 1 can (10.75 oz) condensed tomato soup
- 1 can (10.75 oz) golden mushroom soup
- 1 cup 2% or whole milk
- 2 tablespoons dried minced onion
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup shredd parmesan cheese, provolone cheese, or Italian blend
Heat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
Cook noodles according to package instructions. Cook for the lowest recommended time because it will cook in the oven later. Drain when done cooking.
While noodles are cooking, brown ground beef with the salt in a skillet over medium high heat. Drain.
In a large mixing bowl stir together the condensed tomato soup, golden mushroom soup, milk, onion flakes, Worcestershire sauce, pepper, and garlic powder.
Add the cooked ground beef and the cooked (and drained) egg noodles. Stir together. Pour into your prepared dish and sprinkle the cheese on top.
Bake for 25 minutes.
The can of golden cream of mushroom is important to this dish. Yes, you can use regular cream of mushroom soup but the flavor of this casserole is in the golden cream of mushroom soup.
Use 2% or whole milk (I use whole) because it's thicker and has a higher fat content. The lower fat milks have more water and are thinner, which will affect the outcome of the casserole.
I used some shaved parmesan cheese but you can use provolone cheese, Italian blend shredded cheese or even mozzarella.
You can use the twisty wide egg noodles or the straight wide noodles (which is what I used in the picture).
If you are sensitive to Worcestershire sauce, then just use 1 teaspoon, or even 1/2 teaspoon. You want to use at least some for the nice flavor boost it adds.
If you would rather use fresh onion, I would suggest adding it in with the ground beef so it can soften up a bit.