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Retro 1950s Hot Dish Casserole
Get ready to transport your taste buds to the 1950s with this comfort food classic, the Retro Hot Dish Casserole!
Ingrédients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cups frozen mixed vegetables
- 2 cans cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups cooked egg noodles
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
Préparation
Preheat your oven to 350°F (175°C).
In a large skillet, brown the ground beef and chopped onion over medium heat; drain excess fat.
Stir in the frozen mixed vegetables, cream of mushroom soup, garlic powder, salt, and pepper.
Add the cooked egg noodles and mix until combined.
Transfer the mixture to a greased 9x13 inch baking dish.
Top with shredded cheddar cheese and sprinkle breadcrumbs on top.
Bake in the preheated oven for about 30-45 minutes or until bubbly and golden brown.
Let cool for a few minutes before serving.
Ustensiles
- Large skillet
- 9x13 inch baking dish
- Spatula
- Measuring cups and spoons
Astuces du Chef
En cas de problème
Variantes de la Recette
Alternatives Santé
Suggestions de Présentation
Valeurs Nutritionnelles
Régimes Compatibles
Idées de Dressage
Conservation
Idées avec les Restes
Erreurs à Éviter
Questions Fréquentes
Yes, you can assemble the casserole a day in advance, cover it tightly, and store it in the refrigerator until you’re ready to bake.
You can use cream of chicken soup or make your own white sauce if you prefer not to use canned soup.
Absolutely! Freeze before baking, and when ready to serve, bake from frozen, adding extra time as needed.
Yes, feel free to experiment with mozzarella, pepper jack, or a blend of cheeses for a different flavor.
It’s done when it’s bubbly and the cheese is melted, about 30-45 minutes of baking.