It's a standard dish for our family during the cooler months of the year. The kind that "sticks to your ribs".
The kind you dream about when the weather is drizzly as you slip into your car for the long ride home. The kind that welcomes you home with heat from the oven warming your whole body. As good as homemade chicken noodle soup but heartier.
The recipe has been in our family for ages. I got it from a friend whose mother made it frequently for their family also. The crunchy noodles on the top are a treat for two of us at the table while the other two enjoy the soft, creamy texture of the noodles hidden under the crisp baked top.
It even works for company if you dress it up with some nice side dishes. We paired it up with a salad for our special friends who are visiting from California. Saturday evening we will have the Southwestern Chicken Fajitas, the recipe featured here in a September post.
Beef and Noodle Casserole
1 and 3/4 lbs extra lean ground beef
1 8oz package of extra wide egg noodles cooked
2 Cups of chopped celery
1 large onion chopped
2 cans cream of mushroom soup
1 and 1/2 Cups milk
2 tsp. Worcestershire sauce
Brown meat and onion. Drain off the fat. Add celery and simmer 10 minutes longer (celery should still be somewhat crunchy). While meat is simmering, cook noodles. When noodles are cooked, put the meat, the noodles, the mushroom soup, the milk and Worcestershire sauce in a 4 quart casserole dish.
Bake at 350 degrees for 45 minutes. Yum!
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