Easy Oven Beef and Noodles-Mom's (1970)

Kathie Carr


This is an easy way to make old fashioned beef and noodles... a Indiana staple.

Mom made this back in the early 1960's. The oven version was great. She could prepare the meat/soup mixture in a casserole dish ahead of time (like on Saturday evening) and pop in the oven before church on Sunday morning. Then it was ready after church.

Sometimes she would fix this before going out to work on the family farm and it would cook in the oven until lunch or supper.

I am sure the meat could easily be prepared in a crock pot, too.

This is good simple country fare and we all loved it

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15 Min


3 Hr


2 can(s)
condensed cream of mushroom soup
1 1/2 c
1 c
2 lb
beef stew meat
1/2 tsp
black pepper, or to taste
hot cooked wide noodles
canned mushrooms or sliced onions, optional

Directions Step-By-Step

Brown stew meat and season with pepper. You probably do not need salt as the canned soup is salty.

Drain any oil off the meat and pour meat into a casserole dish or baking pan.

Mix milk, water and condensed soup. Pour over beef, stir, and cook, uncovered, for 3 hours at 325 degrees.

Serve over cooked, hot, wide country style noodles (or your favorite pasta).
NOTE, OPTIONAL: You may add a drained can of mushrooms or a sliced large onion when you stir the soup into the meat.

About this Recipe

Course/Dish: Beef, Pasta