Pantry Raid Casserole

Basic Meat, Noodle, and Soup Recipe Makes One Dish Meals

Oct 10, 2009 Holly Beth Anderle

This hearty and filling casserole makes use of ingredients that most people have on hand and is perfect dish to make ahead.

Pantry Raid Casserole is a very forgiving recipe whose flavor can be changed to suit individual tastes. A number of ingredients can be added and subtracted, according to what you have on hand, and the basic recipe provides a good starting point for endless variations. It can also be cooked and frozen, then thawed and reheated for a hot meal after a busy day.

Pantry Raid Casserole

Ingredients

  • 1 pound ground beef
  • 1 large sweet onion, chopped
  • 1 16-ounce can of tomato soup
  • 1 10.75-ounce can of cream of mushroom soup
  • 1 teaspoon basil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound of wide or medium egg noodles
  • 2 cups of shredded cheddar cheese

Directions

  1. In a large covered skillet or Dutch oven, saute ground beef and onion together until beef is browned and onion is translucent and tender. Drain and return to skillet.
  2. Add tomato soup, cream of mushroom soup, basil, garlic powder, salt, and pepper.
  3. Cover and cook together at a simmer for about 3 minutes until beef is tender and flavors have blended. Taste, and adjust seasonings to personal preference.
  4. In a large covered pot, bring 4 quarts of water to a boil. Add the egg noodles and cook until the noodles are just slightly chewy.
  5. Butter a 9x13” casserole dish.
  6. Drain noodles and distribute them evenly in the casserole dish.
  7. Pour the beef and soup mixture over the noodles, and mix gently until the noodles are completely covered with the sauce. Smooth noodle mixture out.
  8. Top with 1 or two cups of cheddar cheese.
  9. Cover casserole and bake at 325 degrees F for 1 hour.
  10. Remove cover and bake 10 more minutes or until cheese is slightly browned.
  11. Remove from oven and allow the casserole to sit for 10-15 minutes before serving.

Makes 12 servings.

Tip: If your Dutch oven or covered skillet is large enough and is oven-safe, simply add the cooked egg noodles to the beef and soup mixture and save yourself from having to wash another pan.

Recipe Variations

Pantry Raid One Dish Meal - add a bag of frozen, mixed veggies to the beef and onions as they cook.

Italian Noodle Casserole - substitute jarred spaghetti sauce for cream of mushroom soup and use mozzarella cheese instead of cheddar.

Golden Chicken Casserole - substitute ground chicken for ground beef and use cream of chicken soup instead of tomato soup.

Chicken, Mushroom, and Rice Casserole - substitute ground chicken for ground beef, and add 1 can of sliced mushrooms, to ground chicken and onion as is cooks. Use 1 16-ounce can of cream of mushroom soup and 1 10.75 ounce can of cream of mushroom soup and omit basil. Substitute 3 1/2 cups of cooked minute rice for egg noodles.

The copyright of the article Pantry Raid Casserole in Recipes is owned by Holly Beth Anderle. Permission to republish Pantry Raid Casserole in print or online must be granted by the author in writing.
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