Crazy Good Casserole
Ingredients:
1 lb ground beef
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of chicken soup
1 (10 oz) can Rotel tomatoes (diced tomatoes with green chilies)
1 (16 oz) package egg noodles
2 cups shredded cheddar cheese
1/2 cup sour cream
1 small onion, diced
2 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp red pepper flakes (optional, for heat)
1/4 cup chopped green onions (optional, for garnish)
Directions:
Cook the Noodles:
Preheat your oven to 350°F (175°C). Cook the egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Cook the Beef Mixture:
While the noodles are cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
Stir in the garlic powder, paprika, red pepper flakes (optional), and a pinch of salt and pepper. Mix well and remove from heat.
Prepare the Sauce:
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, Rotel tomatoes, and sour cream. Stir until smooth.
Assemble the Casserole:
Add the cooked egg noodles and the ground beef mixture to the sauce and stir until everything is evenly coated.
Pour the mixture into a 9×13-inch baking dish and spread it out evenly.
Sprinkle the shredded cheddar cheese over the top of the casserole.
Bake the Casserole:
Cover the casserole with foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
Remove the casserole from the oven and let it sit for a few minutes before serving. Garnish with chopped green onions for added flavor and color.
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Servings: 6-8
Kcal: 450 per serving (approx.)