Description
A hearty ground beef and egg noodle casserole, perfect for comforting meals.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1/2 cup diced onions
- 2 teaspoons Italian seasoning (Divided into 1 teaspoon servings.)
- salt and pepper to taste
- 3 tablespoons flour
- 6 oz egg noodles (This was 3 cups for me.)
- 3 cups broth (Any broth. I used beef broth.)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 cup sour cream or plain Greek yogurt (I use plain Greek yogurt for the added protein.)
Instructions
- Heat a skillet on medium heat with the ground beef. Break down the ground beef and cook for 4-5 minutes or until fully cooked and no longer pink.
- Drain any excess fat from the pan. Add the onions, 1 teaspoon of Italian seasoning, salt, and pepper to taste. Stir and cook until the onions are fragrant.
- Sprinkle the flour throughout the pan. Add the flour in stages and stir to avoid clumping and excess drying.
- Add the egg noodles, broth, 1 teaspoon Italian seasoning, garlic powder, and Worcestershire sauce to the pan. Ensure the noodles are submerged in liquid. Add additional broth or water if needed.
- Adjust the heat on the pan to Low. Place the lid on the pan and cook for 10-15 minutes or until the noodles soften. Stir every 4-5 minutes to prevent scorching at the bottom of the pan.
- Once the noodles have softened, remove the lid and add the sour cream or plain Greek yogurt. Stir until combined. Taste repeatedly and adjust the spices to suit your taste.
Notes
- This recipe can be made with either ground beef or turkey based on preference.
- You can substitute the broth of your choice for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg