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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I served this quite often when our kids were younger. The crunchy chow mein noodles are a nice contrast to the creamy casserole. Cream of celery soup can be used instead of the cream of mushroom.Barbara Doren, Swanton, Ohio Ingredients:
1 pound ground turkey or beef |
1 medium onion, chopped |
2-2/3 cups milk |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup shredded cheddar cheese |
salt and pepper to taste |
1 package (16 ounces) medium egg noodles, cooked and drained |
2 cups chow mein noodles |
Directions:
1. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the milk, soup, cheese, salt and pepper. In a large bowl, toss meat mixture and egg noodles until coated.
2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with chow mein noodles. Bake 15 minutes longer or until heated through. Yield: 12 servings.
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