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Buttermilk Noodle Casserole

I enjoyed Mom's old-fashioned buttermilk casserole recipe as a child and made it often for my own family. Now that our children are grown, I make this for senior citizen lunches. —Alice Fraser, Meridale, New York
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 pounds ground beef
  • 1 large onion, finely chopped
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2-1/2 teaspoons salt
  • Dash pepper
  • 2 cups buttermilk
  • 1 can (4 ounces) mushroom stems and pieces, undrained
  • 1/3 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 8 ounces medium egg noodles, cooked and drained

Directions

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add buttermilk. Stir in mushrooms, ketchup and Worcestershire sauce. Bring to a boil; cook and stir until thickened, about 2 minutes. Add noodles and beef mixture; mix well.
  • Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, until heated through, about 45 minutes.

Buttermilk Noodle Casserole Tips

How can I make my own buttermilk?

You don't need to run to the grocery store if you find you're out of buttermilk. Make your own! For every 1 cup of buttermilk, place 1 tablespoon of lemon juice or vinegar in a glass measuring cup. Add enough milk to measure 1 cup. Let stand 5 minutes before using.

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