You couldn’t hope to find an easier casserole to prepare. Cooking the noodles can be done as you get the other ingredients and your baking dish prepared. Once the noodles are done, all you have to do is mix everything together and bake it. You can always catch up on a few other house chores while it bakes.

Since everything is already cooked before it goes in the oven, you are really only heating the ingredients through. Technically, you could skip this step and eat the mixture right away, although you would miss some unquantifiable depth of flavor that occurs through baking the casserole in the oven prior to serving it.

 

INGREDIENTS

10 ounces egg noodles

1 pound lean ground beef

2 cans (10.75 ounces each) cream of mushroom soup

1 jar (15 ounce) Lay’s French Onion dip

1 cup French’s fried onions

 

INSTRUCTIONS

Preheat your oven to 350 degrees F, and prepare a 9×13-inch baking dish by spraying with cooking spray. Set aside.

Follow directions for cooking noodles. Drain and set aside.

Brown the ground beef in a large skillet, over medium-high heat, breaking up the meat as it cooks. Drain off excess grease. Then add soup and French onion dip, stirring to combine. Carefully fold in the egg noodles, stirring to coat.

Pour mixture in to baking dish. Distribute the fried onions evenly over the top. Bake for 25-30 minutes, until heated through. Serve immediately.

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Quick Tip:  Try different seasonings with this casserole to change up the flavor. Try spicier combinations for a more Mexican flair. Try Italian seasoning or Herbs de Provence. Think of the recipe as a template you can change up to sample different cuisines from around the world.

Recipe and image courtesy of Holly at Life in the Lofthouse