Burger Noodle Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 500 grams ground beef, (1 lb)
- 250 grams ground pork, (½ lb)
- ⅔ cup onion, finely diced
- 2 cans condensed tomato soup, (10½ oz / 298 g each), Shortcut
- 85 grams cream cheese, diced, (3 oz)
- 2 tablespoons sugar
- 2 tablespoons Worcestershire sauce
- 1½ teaspoons salt
- 250 grams dry wide egg noodles, (8 oz)
- ½ cup corn flakes, crushed
- 1 tablespoon butter, melted
Instructions
- Using a large non stick pan, brown the beef and pork together, breaking up the meat as it cooks. Cook until there is no pink visible. Pour off the fat.
- Add onion and cook until tender.
- Add the soup, cream cheese, sugar, and seasonings. Mix together and simmer 15 minutes, stirring occasionally.
- Cook the egg noodles in a pot of boiling salted water until just tender. Drain.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- Add noodles to the pan and mix together.
- Pour mixture into the baking pan and spread out evenly.
- Mix together the corn flak crumbs and melted butter, sprinkle on top of casserole.
- Bake for 20 minutes or until hot.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving based on the number of servings.
Shortcut: Condensed Tomato Soup.
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