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Ground Beef Egg Noodles Casserole Recipe

Ground Beef Egg Noodles Casserole

Samantha
This a great recipe for a large crowd.
Total Time 45 mins
Course Main Course
Cuisine American
Servings 14
Calories 331 kcal

Equipment

  • Large skillet
  • Greased roasting pan
  • Large saucepan

Ingredients
  

  • 2 Pounds Ground beef
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  • 1 Large Onion chopped
  • 8 Ounces Wide egg noodles cooked and drained
  • 1 Can (15-¼ ounces) Whole kernel corn drained
  • 1 Can (15-¼ ounces) Peas drained
  • 1 Can (8 ounces) Mushroom stems and pieces drained
  • 4 Cups (16 ounces) Shredded cheddar cheese, divided
  • 1 Can (10-¾ ounces) Condensed cream of celery soup, undiluted
  • 1-¼ Cups Milk
  • 1 Tablespoon Chili powder
  • 1 Tablespoon Worcestershire sauce
  • 2 Teaspoons Salt
  • ¼ Teaspoon Pepper
  • ¼ Teaspoon Garlic powder

Instructions
 

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a greased roasting pan. Stir in the noodles, corn, peas and mushrooms.
  • In a large saucepan, combine 2-1/2 cups cheese with the remaining ingredients. Cook and stir over low heat until cheese is melted. Pour over noodle mixture and mix well. Sprinkle with remaining cheese.
  • Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 12-14 servings.