easy oven beef and noodles-mom's (1970)
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
prep time
15 Min
cook time
3 Hr
method
---
yield
6-8 serving(s)
Ingredients
- 2 cans condensed cream of mushroom soup
- 1 1/2 cups milk
- 1 cup water
- 2 pounds beef stew meat
- 1/2 teaspoon black pepper, or to taste
- - hot cooked wide noodles
- - canned mushrooms or sliced onions, optional
How To Make easy oven beef and noodles-mom's (1970)
-
Step 1Brown 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).
-
Step 2NOTE, OPTIONAL: You may add a drained can of mushrooms or a sliced large onion when you stir the soup into the meat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes