Very forgiving casserole that’s eternally popular at potlucks and on the home table. It’s quick to put-together and a good way to incorporate a few leftovers, too. A layer of leftover corn, green beans or even fresh-grated zucchini can be tucked into the dish so that on a busy evening, it could become a one-dish meal.
Use whatever kind of cheese you have on hand. Cheddar’s always good but mozzarella makes a good-and-gooey substitute and Swiss gives it a nice tang.
8 ounces dry noodles, cooked
1 – 1 1/2 pounds ground beef or venison
1 onion, chopped
1 stalk celery, diced
1 (10-3/4 ounces) can condensed cream of _____ soup*
1 (10-3/4 ounces) can condensed tomato soup
1 cup sour cream or plain yogurt
2 cups grated cheese
Brown ground beef in skillet, adding onion and celery as beef cooks. Spoon cooked noodles into 9×12-inches baking dish. Combine soups and sour cream or yogurt.
When beef is done, drain if necessary. Spoon beef over noodles. (Add 1 or 2 cups of any desired vegetable as suggested in description.) Spread soup mixture over top. Sprinkle with cheese.
Bake at 350F. for 45 minutes – 1 hour or until bubbly and cheese melted.
Casserole reheats well for packed lunches and also freezes well. Make one to serve and one to freeze for another day.
*Note: Almost any condensed cream soup will work, including homemade MIY versions. The lady who gave me the recipe always used cream of chicken but I use whatever is on hand, so cream of mushroom and cream of celery are often subbed. Recently I came across cream of squash blossom soup and it works great, too. If you like the cream soup, it will probably sub with no problem in this recipe.
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