This is a great recipe for busy mothers, and it’s excellent with a tossed salad and French bread. It’s a ground beef casserole that combines egg noodles, some sherry, and cheese in a tomato sauce base. To reduce the fat content, you may use reduced fat cheese, cut green beans, and 93% lean meat. Also, you may adjust the amount of sherry to taste.
- 6 ounces egg noodles
- 1 pound ground beef
- 2 (10.75 ounce) cans condensed tomato soup
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- ½ pound shredded Cheddar cheese
- ¼ cup dry sherry
- ¼ cup grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C).
Cook the noodles according to package directions.
Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
Bake in preheated oven for 30 minutes.
Preparation time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Servings: 4 – Yield: 4 servings