This is a hearty recipe great- great- grandma Nellie listed under "Meats and Meat Dishes" in her recipe tin. I like it for the creamy tomato sauce that is rich and buttery against the mushrooms and ground beef. It's a total comfort food kind of recipe that can easily serve a family and provide yummy leftovers!
I've put an * by the items I can purchase at my Illinois farmers market.
12 oz 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
1/2 pound mushrooms of your choice, washed and dried
1/2 small yellow onion, chopped
2 cloves garlic, chopped
2 teaspoons Worcestershire sauce
1/4 teaspoon black pepper
Optional: goat cheese or parmesan cheese for garnish
Heat oven to 350 degrees
Lightly grease a 9x13 baking dish with cooking spray.
Cook noodles according to package instructions. Note: don't overcook these - maybe even undercook them just a little bit!
While noodles are cooking, brown ground beef, mushrooms, onion, and garlic with the salt in a skillet over medium high heat. Drain.
In a large bowl combine the soups, milk, Worcestershire sauce, and pepper.
Combined the browned and drained ground beef and the cooked (and drained) egg noodles. Stir together.
Bake for 25 minutes.
Optional: garnish with cheese (we like goat cheese for this, or freshly grated parmesan).
Serves 8 people