Beef & Mushroom Country Casserole (Recipe Inside)

Last night I wanted to eat healthy but I ended up eating hearty lol. Instead of baking some chicken thighs, I hopped into this casserole like it was the final supper. It was so good that we had to go back for seconds! Make sure when you make this recipe that you have enough people to finish it. It’ll feed about 4-6 folks. Enjoy!


  • 1 Tbsp cooking oil
  • 1lb ground beef
  • 8oz chopped mushroom
  • 1 cup of chopped onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Black Pepper (free pour)
  • 1/2 Tbsp Worcestershire sauce
  • 1 pack of extra wide egg noodles
  • 15oz can tomato sauce
  • 15oz can fire roasted diced tomatoes, drained
  • 8oz sour cream
  • 8oz medium cheddar, shredded
  • 4 green onions, sliced

All my ingredients laid out!


Cook the noodles according to the package directions but until slightly less done (will finish cooking in the oven), drain and set aside.


Before I broke down the beef to be cooked, I seasoned the hell out of it with salt, garlic salt, pepper and “Everything Spicy” from Flavor God.


Preheat oven to 350. Add the cooking oil and ground beef to a large skillet. Once brown, add mushrooms and onions and cook until mushrooms are soft and onions are soft. Add garlic powder, salt and pepper and let simmer for a few minutes.


Add tomato sauce and Worcestershire sauce to the beef and mushroom mixture and let simmer for a few minutes until it thickens slightly.


Combine beef and tomato mixture with drained noodles (heat turned off) and add diced tomatoes (drained), sour cream, half of the shredded cheddar and half of the green onions. Sit and then transfer to a 9×13 inch casserole dish.


Top the casserole with remaining shredded cheese and place in oven for 30 minutes or until it is bubbling around the edges and the top is starting to brown just a little.


After removing from the oven, sprinkle green onions, salt and pepper. Enjoy!



Good Luck!

U Is Kind,



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