Print
Description
A quick and easy dump-and-bake casserole for busy weeknights. Just layer the ingredients and bake for a hassle-free meal.
Ingredients
- 1 lb ground beef
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 bag (16 oz) frozen mixed vegetables
- 1 cup uncooked egg noodles
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Brown the ground beef in a skillet over medium heat. Drain excess fat.
- In a large bowl, mix the cooked beef, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
- Stir in the frozen vegetables and uncooked egg noodles.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded cheddar cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes or until bubbly and golden.
Notes
- You can substitute ground turkey for a leaner option.
- Use fresh vegetables if preferred.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American