This delightful recipe is passed down through generations and is cherished not just for its hearty flavor but also for its ability to bring families together around the dinner table.
Ingredients
Scale:
1 pound ground beef, ideally grass-fed or organic for better flavor
1 medium onion, finely chopped to release its sweetness
2 cups frozen mixed vegetables, such as peas, carrots, and corn for a colorful presentation
1 can (10.5 oz) cream of mushroom soup, which adds creaminess and depth
1 cup milk, whole or 2% for a richer texture
1 cup shredded cheddar cheese, sharp or mild based on your preference
2 cups cooked egg noodles, al dente for the best texture
1 teaspoon garlic powder, which enhances the savory notes
Salt and pepper, to taste
1 cup crushed potato chips or breadcrumbs for extra crunch
2 tablespoons melted butter, which helps the topping become golden and crisp
Instructions
Preheat your oven to 350°F (175°C) to ensure that the casserole cooks evenly.
In a large skillet, brown the ground beef and chopped onion over medium heat. Cook until the meat is no longer pink, about 5-7 minutes, making sure to stir occasionally for even cooking. Drain any excess fat.
Add the frozen mixed vegetables to the skillet, stirring them into the beef mixture. Cook for an additional 3-4 minutes until the vegetables are heated through.
In a separate bowl, combine the cream of mushroom soup and milk. Stir until smooth.
In the skillet, add the cooked egg noodles, garlic powder, salt, and pepper. Mix well to combine all the ingredients thoroughly.
Pour the soup mixture over the noodle and beef mixture in the skillet. Stir until everything is well coated.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it evenly.
In a small bowl, mix the crushed potato chips or breadcrumbs with the melted butter. Sprinkle this mixture over the casserole evenly.
Bake in the preheated oven for 30-35 minutes, or until the casserole is hot and bubbly, and the topping is golden brown.
