This recipe for mince beef and mushroom noodle casserole is comforting and creamy. Wonderful with garlic bread and salad or your choice of greens from the garden, it will satisfy anyone’s appetite.
Serves 4 to 6
Continue reading for money saving tips and gluten and dairy free options. There is also a PDF version of this recipe at the end of the post which can be printed or saved to your device to save on paper.
- 1 Pound (500g) Mince Beef
- 1 Large Onion, Diced
- 2 Cloves of Garlic Minced or Finely Diced
- 10 Small or 5 Large Silverbeet or Spinach Leaves
- 7 oz. (200g) Mushrooms, Sliced
- 14.8 oz. (420g) Can Condensed Cream of Mushroom Soup
- 10 Fl. oz. (300ml) Sour Cream
- 8.8 oz. (250g) Egg Pasta
- 1 ½ Cups Grated Cheddar Cheese
- 2 Slices of Bread
- 2 Tbsp. Butter or Margarine
- In a large saucepan brown the mince beef with the onion and drain off fat.
- Add garlic and mushrooms and cook for a minute. Add shredded silver beet or spinach and cook until it has wilted down.
- Add mushroom soup and heat through. Take off heat and add the sour cream and season generously with pepper. Cracked pepper works best, but ground pepper will do.
- Cook the pasta as per directions until al dente. Toss the pasta with the sauce, adding extra pasta water if needed. Pour into a 13 inch (32cm) by 8.5 inch (22cm) casserole dish.
- Process bread until it reaches breadcrumb consistency. Put in a bowl with cheese and butter. Rub the butter through the breadcrumbs and cheese then sprinkle over the top of the casserole.
- Bake in preheated oven 350°F (180°C) for 30 minutes or until top is brown and casserole is bubbling around the edges.
This casserole will keep for up to three days in the fridge.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 37.9 g||58.3%|
|Saturated Fat 17.318 g||86.6%|
|Trans Fat 0.771 g|
|Cholesterol 182 mg||60.7%|
|Sodium 408 mg||17%|
|Total Carbohydrate 53.05 g||17.7%|
|Dietary Fiber 3.4 g||13.6%|
|Sugars 5.21 g|
|Protein 45.15 g|
|Vitamin A 2659 IU||Vitamin C 9.9 mg|
|Calcium 397 mg||Iron 4.96 mg|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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*The Nutrition Facts label above should be used as a guide only. The amounts can change depending on the brands you use. To reduce the fat content always try to buy reduced fat products and lean meat when you can afford it. Look for reduced salt products and low sugar without artificial sugar replacements.
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Gluten and Dairy Free Options
For gluten free; replace the egg pasta with gluten free egg pasta or your favorite gluten free pasta. Replace the bread with gluten free bread or use gluten free crackers crumbled. Check the mushroom soup for gluten.
For dairy free; replace the cream of mushroom soup with a dairy free mushroom soup. Replace the sour cream with either lactose free sour cream or lactose free cream. Replace the butter with dairy free spread and the cheese with either lactose free or dairy free cheese.
This beef and mushroom noodle casserole will keep up to three days in the fridge after it is cooked. Here is a quick way to reheat food in the microwave to save power and time: The Quickest Way to Reheat Food
Save money buy buying pantry basics such as dried pasta in bulk. It has a long shelf life of up to 2 years.
Don’t throw away stale bread that hasn’t gone mouldy. It is perfect for making breadcrumbs for coating meat and casserole toppings. Tear up then place in a food processor. Blitz until fine breadcrumbs form then freeze until needed.
This guide to Creating Budget Friendly Meals covers everything from planning to making the most of in season vegetables and meat to using raw ingredients to create healthy and nutritious meals which cost less to make. A little forethought can save you a great deal of money over the course of the year.
To save or print this recipe, here is the PDF Version
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