09/07/2026
The name's a little silly, but the idea behind it isn't: this is the casserole you can build almost entirely from cans and a pound of ground beef, and it feeds a family for a couple of dollars a plate.
Cook 8 oz egg noodles and drain. While they go, sauté a diced small onion and a clove of minced garlic in a skillet until soft, then add 1 lb ground beef, brown it and drain the fat. In a bowl, stir together a 10.75 oz can of condensed tomato soup, a 10.75 oz can of cream of mushroom soup, 1 cup sour cream, 1 cup shredded cheddar, 1 tablespoon Worcestershire and 1 teaspoon dried oregano, with salt and pepper. In a greased 9x13, layer half the noodles, half the sauce, half the meat — then repeat, and finish with an extra handful of cheddar on top. Cover with foil and bake at 350°F for 25 to 30 minutes, until it's hot through and the cheese is bubbling.
Ground turkey works if that's what's in the freezer, and it's forgiving enough to stretch with whatever vegetables need using up. The kind of dinner nobody complains about on a Tuesday.
