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Crunchy Beef ‘n’ Noodles

I served this quite often when our kids were younger. The crunchy chow mein noodles are a nice contrast to the creamy casserole. Cream of celery soup can be used instead of the cream of mushroom.—Barbara Doren, Swanton, Ohio
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    12 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2-2/3 cups milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste
  • 1 package (16 ounces) medium egg noodles, cooked and drained
  • 2 cups chow mein noodles


  • In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the milk, soup, cheese, salt and pepper. In a large bowl, toss meat mixture and egg noodles until coated.
  • Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with chow mein noodles. Bake 15 minutes longer or until heated through.
A 5-ounce can of chow mein noodles yields 2-1/2 cups. Store unused noodles in an airtight container to sprinkle on salads or casseroles.
Nutrition Facts
1 each: 318 calories, 12g fat (5g saturated fat), 68mg cholesterol, 299mg sodium, 37g carbohydrate (4g sugars, 2g fiber), 16g protein.

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