Palate Pleasers

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As you know I’ve collected recipes for a while so it was only natural to want to have some of Mike’s favorite recipes from his family when we first got married.  This recipe was deemed “Mike’s favorite casserole” but when I learned that it had tomato soup for the sauce I wasn’t too sure how tasty it would really be.  I mean, I’ve had spaghetti sauce with noodles and meat, but never Tomato Soup – it sounded interesting and turned out to be very good.  I love this dish, probably as much as Mike does.   Plus it’s amazingly simple and it all blends together really well once it’s out of the oven.  Plus it serves great with a nice green salad.


Set oven to 350 degrees.

1 Package Egg Noodles

1 pound Ground Beef

1 large can Tomato Soup (or 2- 10 ounce Campbell’s Tomato Soup cans)

2 Cups Tillamook pre-Shredded Sharp Cheddar Cheese

Add Egg Noodles to Boiling Water.  In separate skillet cook ground beef.  Layer a square casserole dish (or something of equal size) starting on bottom with Noodles, then ground beef, add the cheese to cover the ground beef and then top with the Tomato soup to cover the cheese.

Bake 45 minutes at 350 degrees.  Once baked stir everything together and serve.

**COOK’s NOTE:  I made this dish tonight and added about half of one 10 ounce can to the meat mixture to give the meat some moisture and extra flavor.   I then put the remaining half of the can on top of the cheese along with the other can.  I used a Corningware white oval casserole dish tonight and it worked out perfectly.  As for the noodles, I use about 1/2 – 3/4 of the bag.  I try not to over power the dish with noodles and if I have extra noodles just keep them in a bag in the refrigerator.  I also use whatever Mild or Sharp cheddar cheese I have available.  I served this with a green salad and that was our meal.  It was quick, easy and delicious as well as inexpensive to make.  I’m sure it’ll become one of your favorite’s too!**

Bon Appetit!


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June 2018
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