This is a print preview of "Beef and Noodle Casserole" recipe.

Beef and Noodle Casserole Recipe
by Julie Schlosser

Beef and Noodle Casserole

This recipe is one of my childhood favorites! I was a very picky eater when I was little, so I was a challenge to cook for. My mom always made this during the fall and winter. One of my favorite memories is being snowed in with my mom when I was six! We were snowed in our house and getting hungry. Mom performed a kitchen raid and came up with this (it's been modified a little over the years). That night we ate beef noodle casserole and watched My moms favorite movies when she was little on AMC! 15 years later, I made this for my husband when we were snowed in our first apartment a few weeks after we were married! I hope everyone enjoys this recipe as much as I do!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 6

Ingredients

  • 1 pound of ground beef ( cooked and drained)
  • 1 package of egg noodles
  • 2 cans of cream of mushroom soup
  • 1 can of mexicorn (drained)
  • 16 oz of sour cream
  • 1 tube of ritz crackers (finely crushed)
  • 4 tbs of butter
  • 1/ 2 package of cheddar cheese

Directions

  1. Cook noodles according to package instructions, drain, and return to pot.
  2. Combine the next three ingredience with the noodles and mix well.
  3. Transfer into a casserole dish and sprinkle with a layer of cheese
  4. Top the casserole with the ritz crackers and top with melted butter.
  5. Bake on 350 for 30-40 minutes.