This recipe was passed down from my aunt. It's very fast to put together, and the end result is a delicious soft noodle in the middle of the casserole with a crunchy noodle top.

Liz

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Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
additional:
15 mins
total:
1 hr 35 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat a large skillet over medium-high heat. Cook and stir beef and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.

  • Mix beef mixture, tomato soup, cream of mushroom soup, celery, and Worcestershire sauce together in a large bowl.

  • Spoon enough beef mixture into a Dutch oven to cover the bottom of the pot. Spread a layer of chow mein noodles over beef mixture, and cover noodles with another layer of the beef mixture. Continue layering process until all beef mixture and noodles are used, ending with a layer of noodles on top.

  • Carefully pour water into the Dutch oven until water line is just visible below noodles. Cover the Dutch oven with a lid.

  • Bake in the preheated oven for 50 minutes. Remove the lid and continue baking until top layer of noodles is crunchy, about 10 minutes. Cool for 15 minutes before serving.

Nutrition Facts

377 calories; protein 18.4g 37% DV; carbohydrates 31.8g 10% DV; fat 19.8g 31% DV; cholesterol 42.2mg 14% DV; sodium 862mg 35% DV. Full Nutrition