Go Back
–+ servings

Burger Noodle Bake

Adapted from a recipe in the Casserole Cook Book, page 10.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 8 servings

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.