A Bit Different Casserole |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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normally i tend to shy away from the condensed soup recipes. not this one. thyme is the key flavor in this. plus, the crunchy topping is achieved by pouring beaten eggs over cheese and noodles. everything on top gets crunchy, and the rest of the casserole provides a counterbalance to that. the original was from mccormick, but i have adapted it so it's not so much use all our spices . Ingredients:
1/2 lb noodles, uncooked (whole wheat is fine, that's what i use) |
1 tablespoon vegetable oil |
1 small onion, chopped |
1 lb ground beef |
1 teaspoon seasoning salt (whatever is your fave) |
1 1/2 teaspoons dried thyme |
1/4 teaspoon pepper |
1 (10 1/2 ounce) can condensed cream of celery soup |
1 cup milk |
1 cup sharp cheddar cheese, grated (or more if you wish) |
2 eggs, beaten |
Directions:
1. Cook noodles until al dente, drain and rinse.
2. Put oil in skillet and heat.
3. Add onion and ground beef and cook until onion is soft and meat is no longer pink.
4. Combine soup, milk and seasonings, and whisk until smooth.
5. Spray a 2 quart casserole with Pam.
6. Put 1/3 of the noodles in the casserole, followed by 1/2 of the meat and 1/2 of the soup mixture.
7. Repeat.
8. Top with the remaining noodles.
9. Sprinkle grated cheese over top.
10. Pour beaten eggs over the top.
11. Bake, uncovered, at 350 F about 1 hour or until casserole is thoroughly hot and bubbly and top is very crisp.
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