- 6 ounces egg noodles
- 1 pound ground beef
- 2 (10.75 ounce) cans condensed tomato soup
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 pound shredded Cheddar cheese
- 1/4 cup dry sherry
- 1/4 cup grated Parmesan cheese
- Preheat oven to 375 degrees F (190 degrees C).
- Cook the noodles according to package directions.
- Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
- When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
- Bake in preheated oven for 30 minutes.
03/04/2017
recipepes.com
Beef and Noodle Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
