Ingredients
Scale
- 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
Instructions
- 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 for 1 minute, then transfer to a 2-quart casserole dish.
- Sprinkle with Parmesan cheese.
- Bake in preheated oven for 30 minutes.
Notes
- You can prepare this dish ahead of time and refrigerate before baking.
- To prevent mushy noodles, cook them al dente.
- Egg noodles work best, but you can substitute with other pasta types.
- Browning the beef first enhances flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg