My grandma made this recipe using the old stand-by hamburger and cream soups. We always ate it up!
- 1 (8 ounce) package egg noodles
- 1 pound ground beef
- 1 onion, chopped
- 1 cup diced celery
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (4.5 ounce) can mushrooms
- ½ cup milk
- ½ cup salted cashews
Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish. Arrange noodles in prepared dish.
Heat a large skillet over medium-high heat. Cook and stir beef, onion, and celery in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir cream of mushroom soup, cream of chicken soup, mushrooms, and milk into beef mixture until evenly combined; pour over noodles into prepared dish. Cover dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove foil and sprinkle cashews over mixture; continue baking until bubbling, about 30 minutes more.
Preparation time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Servings: 6 – Yield: 6 servings