HAMBURGER RECIPE WITH EGG RECIPES

Name: Hamburger & Egg Noodle Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 casserole, 6 serving(s)
Ingredients: 1 lb ground beef; 1 small onion, chopped; 16 ounces shredded cheddar cheese; 1 (10 3/4 ounce) can tomato soup; 1 (10 3/4 ounce) can cream of mushroom soup; 1 (10 ounce) bag egg noodles; 2 tablespoons grated parmesan cheese; 2 cups shredded mozzarella cheese

HAMBURGER & EGG NOODLE CASSEROLE RECIPE - FOOD.COM

Hamburger & Egg Noodle Casserole Recipe - Food.com image

I found this recipe on BetterRecipes.com and recently made it. I changed a few ingredients and also the quantity of noodles it called for to suit my taste. I prefer more of a wet casserole so I used less noodles but you can add or subtract as suits you best.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef
1 small onion, chopped
16 ounces shredded cheddar cheese
1 (10 3/4 ounce) can tomato soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) bag egg noodles
2 tablespoons grated parmesan cheese
2 cups shredded mozzarella cheese

Steps:

Brown the ground beef in a frying pan with the chopped onion.
In large pot boil the egg noodles until tender, drain.
Combine the ground beef mixture, noodles, soups and cheddar cheese.
Place mixture in a 9x13 baking dish sprayed with nonstick cooking spray.
Top with parmesan and mozzarella cheeses.
Bake at 350 degrees for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 542.4, FatContent 25.6, SaturatedFatContent 11, CholesterolContent 122.3, SodiumContent 872.8, CarbohydrateContent 46, FiberContent 2.4, SugarContent 6.6, ProteinContent 31.5

INSTANT POT® HAMBURGER SOUP RECIPE | ALLRECIPES

Instant Pot® Hamburger Soup Recipe | Allrecipes image

Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well.

Provided by Angela Giannetti Snyder

Categories Beef Soup

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 ½ pounds ground beef
1 medium onion, finely chopped
3 (14.5 ounce) cans beef consomme
1 (28 ounce) can diced tomatoes
2 cups water
1 (10.75 ounce) can condensed tomato soup
4 carrots, finely chopped
3 stalks celery, finely chopped
4 tablespoons pearl barley
½ teaspoon dried thyme
1 bay leaf

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

Nutrition Facts : Calories 251.1 calories, CarbohydrateContent 17.8 g, CholesterolContent 51.7 mg, FatContent 11.2 g, FiberContent 3.4 g, ProteinContent 18.7 g, SaturatedFatContent 4.3 g, SodiumContent 950.4 mg, SugarContent 7.7 g

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HAMBURGER & EGG NOODLE CASSEROLE RECIPE - FOOD.COM

I found this recipe on BetterRecipes.com and recently made it. I changed a few ingredients and also the quantity of noodles it called for to suit my taste. I prefer more of a wet casserole so I used less noodles but you can add or subtract as suits you best.
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