Ingredients
– 1 pound ground beef or turkey
– 8 ounces egg noodles
– 2 cups shredded cheddar cheese
– 1 can condensed cream of mushroom soup
– 1 cup sour cream
– 1 cup milk
– 1/2 cup chopped onion
– Salt and pepper to taste
– 1 tablespoon olive oil
– Optional: chopped green onions or parsley for garnish
Equipment Needed
– Large pot for boiling noodles
– Skillet for cooking meat and onions
– Mixing bowl
– 9×13-inch baking dish
– Aluminum foil
Step-by-Step Instructions
To get started, I heat some olive oil in my skillet over medium heat and toss in the chopped onions and ground meat. I love the way the onions sizzle as they begin to soften, releasing their sweet aroma. I break up the meat as it cooks, seasoning it with a pinch of salt and pepper. Once browned thoroughly, I drain any excess fat and set it aside. Then, in a large pot, I bring water to a boil and cook the egg noodles until just al dente; this usually takes about 7-8 minutes. It’s essential to not overcook them since they’ll continue to cook in the oven later. (See the next page below to continue steps…)