Prep Time
25 minutes
Cook Time
10 minutes
Total Time
35 minutes
Ingredients
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1 lb lean ground beef
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1 cup yellow onion, diced
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3 cups water
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4 cups egg noodles
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10.5 oz condensed cream of mushroom soup
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14.5 oz canned peas and carrots, drained
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1 tbsp onion powder
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1 tbsp garlic powder
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1 tsp salt
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1 tsp pepper
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1 cup French's fried onions
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1 cup shredded mozzarella and cheddar cheese
Topping
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2 cups shredded mozzarella and cheddar cheese
-
1 cup French's fried onions
Instructions
- Preheat oven to 375F.
- Place ground beef in a large pot over medium-high heat along with a dab of butter or margarine.
- Added diced onions to the pot with the ground beef while it's cooking.
- Crumble the ground beef well as it cooks.
- Once the ground beef is fully cooked, add the water and egg noodles to the pot.
- Stir well.
- Bring the water to a boil, cover the pot and leave to cook for 4 minutes.
- After 4 minutes, remove the lid, stir well and reduce heat to low.
- Add the cream of mushroom soup and peas and carrots to the pot.
- Stir until noodles are well coated in soup.
- Add the onion powder, garlic powder, salt and pepper to the pot.
- Add the French's fried onions and shredded mozzarella and cheddar to the pot.
- Stir well.
- Dump the mixture into a greased 9 x 13 inch pan and spread it out evenly.
- Sprinkle shredded mozzarella and cheddar on top.
- Sprinkle French's fried onions on top of the cheese.
- Place the dish in the oven and bake the casserole into the cheese is completely melted and the fried onions are just starting to brown.
- Serve and enjoy!