Ingredients
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12 oz egg noodles
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1 lb ground beef
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1 small onion, chopped
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2 cloves garlic, minced
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1 (10.5 oz) can cream of mushroom soup
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1 (10.5 oz) can cream of tomato (or tomato soup)
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1/2 cup sour cream
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1/2 cup milk
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1 teaspoon Worcestershire sauce
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Salt and pepper, to taste
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1/2 teaspoon paprika
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1 cup shredded cheddar cheese (optional topping)
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Fresh parsley, for garnish (optional)
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
Cook Noodles:
Cook egg noodles according to package directions until al dente. Drain and set aside.
Brown Beef:
In a large skillet over medium heat, cook ground beef and chopped onion until beef is browned and onion is soft. Add garlic and cook for 1 minute more. Drain any excess fat.
Make the Sauce:
Stir in cream of mushroom soup, cream of tomato soup, sour cream, milk, Worcestershire sauce, salt, pepper, and paprika. Mix well and simmer for 2–3 minutes.
Combine:
Add cooked noodles to the skillet and gently toss to coat everything evenly.
Assemble & Bake:
Transfer the mixture to the prepared casserole dish. Sprinkle with shredded cheddar cheese if desired.
Bake for 25–30 minutes, or until hot and bubbly.
Serve:
Garnish with fresh parsley and serve warm. Enjoy the comforting magic of this Amish-style casserole!