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Mushroom Delight

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

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