Skillet Beef Casserole

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Maisy’s Skillet Noodle Casserole

1 large onion, chopped fairly fine

4 or 5 large cloves garlic, finely diced, smashed

1 lb organic beef or bison, ground

2 Tbsp Beef Base (less if desired)

1 can of tomato soup, or tomato paste equivalent, or tomato sauce, or … tomato you-name-it (can use more than 1 can of soup amount if desired as well)

1 Tbsp Deli Mustard

1 tsp Worcestershire sauce

1 tsp dry basil

1 pkg medium egg noodles

water
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1 cup sour cream (optional) or yogurt, etc.

Cheddar cheese, shredded (optional) or any other cheese you prefer
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1. In large skillet cook onion in olive oil for a few minutes, then add garlic, stir frequently until onions are translucent.
2. Add ground meat and brown, stirring frequently to break into small bite size pieces.
3. Add Beef Base, Mustard, Worcestershire sauce and basil to the pan.
4. Add tomato and stir well.
5. Add 1 cup water, and stir in the entire package of dry noodles, combining with the meat & sauce mixture as well as can.
6. Slowly add more water to the pan, covering the noodles entirely. Bring to a boil, then bring the temperature down to simmer, and put a lid onto the pan. Cook for about 15 minutes. (add more water if needed)
7. Stir in 1 cup of sour cream, and allow to heat through.
8. Sprinkle Cheddar cheese on top and cover with lid, keeping heat on low, until cheese melts.
9. Serve from the pan, or gently turn into a dish for serving.

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• I haven’t done this: but it makes sense that this could also be done on top of stove, then put into the oven with the dry noodles and water and such … just haven’t felt the desire to go that far, as this is pretty easy and yummy.
• I have also made this with 2 lbs of meat, using the same recipe above, not doubling, except for maybe some flavoring upping a bit.
• Also can be fully doubled to serve more, or whatever. I make this in a large skillet, or a short dutch oven, or a huge amount in my pasta pot (very, very tall, holds a ton.)

Any questions, just ask in comments below!
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Campbell’s recipe:

Skillet Beef ‘N’ Noodles

2 packages (3 ounces each) Campbell’s or Ramen Pride Beef Flavor Ramen Noodle Soup

1 pound ground beef

1 medium onion, chopped (about 1/2 cup)

1 can (11 1/8 ounces) Campbell’s condensed Italian Tomato Soup

1/2 soup can water

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

Generous dash of pepper

Grated Parmesan cheese

Fresh Basil leaves for garnish

• Prepare noodles according to package directions. Add seasoning packets; drain off most of liquid. Set aside.
• Meanwhile, in 10-inch skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat. Spoon off fat.
• Stir in tomato soup, water, mustard, Worcestershire sauce and pepper. Reduce heat to low. Add reserved noodles. Heat through, stirring occasionally. Sprinkle with cheese. Garnish with basil, if desired.

Tip: Before serving, stir in 1/2 cup sour crean. Sprinkle with snipped fresh parsley.

Makes about 5 1/2 cups or 4 servings.
Prep time 5 minutes
Cook Time 15 minutes