Ground beef and noodle casserole with peas
Ground beef and noodle casserole is a practical bake when the noodles are cooked before assembly. The sauce uses condensed mushroom soup and a little milk. This is a ground-beef adaptation of a basic cooked-protein noodle casserole, not an all-in-one raw-pasta method.
Use condensed soup rather than ready-to-serve soup, which would add too much liquid. If you prepare the assembled dish ahead, refrigerate it and allow additional baking time; do not use the warm-dish timing as a guarantee for a cold casserole.
- Kalorien
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- Eiweiß
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- Fett
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- Kohlenhydrate
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Für die Berechnung werden Zutaten, genaue Mengen und die Portionsanzahl benötigt.
| Zubereitungszeit | — |
|---|---|
| Aktive Zeit | — |
| Schwierigkeit | — |
| Schärfe | — |
| Küche | Home cooking |
| Allergene | — |
Zutaten
4 Portionen
Schritt 1
Heat oven to 400 °F (205 °C). Grease a 2-quart baking dish. Cook noodles according to the package, drain and set aside while still slightly firm.
Schritt 2
Brown ground beef in a skillet, breaking it into small crumbles. Cook to 160 °F (71 °C), then carefully drain excess fat into a heat-safe container. Do not put raw beef into the casserole mixture.
Schritt 3
Stir condensed soup, milk and pepper in a bowl. Fold in cooked noodles, beef and peas. Transfer to the dish and scatter cheese across the surface.
Schritt 4
Bake about 20–25 minutes, until bubbling and at least 165 °F (74 °C) in the center. If the top browns early, shield loosely with foil. Rest 5 minutes before serving.
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