Ground Beef, Noodle, Cream of Chicken Soup Casserole

“This is comfort food. When my husband's grandmother passed away 25 years ago a neighbor sent this over to my mother-in-laws house, it was very well received as all the other neighbors were sending over cakes, pies and jello salads. We have been making this ever since. Hint: Put this together the night before and finish it off when you get home from work.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb ground beef
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 (10 3/4 ounce) can water (rinse out soup can)
  • 1 (8 ounce) packageof kolops noodles, cooked and drained (or any light and fluffy egg noodle)
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • Topping
  • 2 -3 slices day-old white bread, cut into small cubes
  • 1 tablespoon butter

Directions

  1. Brown ground beef in skillet.
  2. Season with onion powder, salt and pepper.
  3. After browning, add cream of chicken soup; mix well.
  4. Add one soup can full water and mix well.
  5. Simmer on low 25 minutes.
  6. Mix in cooked and drained noodles and transfer this to a buttered baking dish.
  7. Finish this off with the bread cubes toasted in the 1 tablespoon of butter in a clean skillet.
  8. Bake the casserole uncovered in 325° oven for 25 to 30 minutes.

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