| Prep Time 20 min | Cook Time 30 to 40 min | Total Time 50 to 60 min | Serves 4 |
Ingredients
- 6 oz (half of 12 ounce bag) Extra Wide Egg Noodles (may also use Elbow or Corkscrew Macaroni)
- 3 to 4 cups Broccoli, chopped
- 1-1/4 to 1-1/2 lbs Lean Ground Beef
- 1 large Onion, chopped
- 8 oz Mushrooms, sliced or coarsely chopped
- 1 (10.5 oz) can of condensed Golden Mushroom or Cream of Mushroom soup
- 8 oz Sour Cream
- Shredded Cheddar Cheese
- Seasonings:
- 2 tsp Garlic Salt
- 1/2 tsp Smoked Paprika
- 1/4 tsp Black Pepper
- 1/4 tsp (Cayenne)Red Pepper (labs
- 1 tbsp Worcestershire Sauce
Directions
- Preheat oven to 350 degrees F.
- Cook Egg Noodles, drain, and then evenly spread into a medium sized (9”x 13”) casserole baking dish.
- Microwave chopped Broccoli.
- In a large skillet over medium heat, saute Onions and Mushrooms until Onions soften. Add the Ground Beef and cook until Beef is evenly browned; drain grease. Season with Garlic Salt, Black Pepper, Red Pepper, Smoked Paprika, and Worcestershire Sauce. Mix in Soup and Sour Cream. Continue cooking until heated through.
- Spread Ground Beef mixture onto the cooked Noodles.
- Evenly layer with Broccoli.
- Top with grated Cheese.
- Bake covered for 30 to 40 minutes, or until bubbly.
- Serve.
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