Ingredients1 h 20 m servings 483
- Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish. Arrange noodles in prepared dish.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, and celery in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir cream of mushroom soup, cream of chicken soup, mushrooms, and milk into beef mixture until evenly combined; pour over noodles into prepared dish. Cover dish with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and sprinkle cashews over mixture; continue baking until bubbling, about 30 minutes more.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 483 calories; 25.2 41.7 22.9 83 900 Full nutrition
ReviewsRead all reviews 5
Used recipe as was. Deleted celery, added red bell pepper and basil to garnish. GREAT.
Even after adding salt and pepper it was still on the bland side. I used fresh mushrooms and added a couple of handfuls of spinach that I needed to use up. I substituted the cashews with butter ...
My husband and son loved it. I would suggest making it in an 8x8pan and not 9x13.
GREAT! Didn't have celery so I used celery salt and it turned out great.