As a Dutchie and Coal Cracker, I never met a noodle or dough ball I didn’t like. Add cheese to the noodles or dough, and I am in 7th heaven. This casserole does that and, needless to say, is one of my favorites.
Layers of noodles tossed with a can of condensed cream of chicken soup, cheese, and lightly sweetened tomato soup/burger mix come together in a dish sure to become a family favorite.
Eat in, take out
A pot-luck friendly, “travels-well” dish, it is also budget friendly, kid-friendly, and can be prepared ahead of baking time. I prefer to use the individually wrapped “American processed cheese” slices from the grocery refrigerated section for their melting quality in this recipe, but you can substitute deli sliced “American cheese”. I also use medium width noodles in this dish so the sauce and cheese melts through nicely during baking.
The end result is a creamy, flavorful casserole great for a supper anytime of the year. You can freeze leftovers, too. I chill them, cut the leftovers in serving size pieces, wrap tightly in plastic wrap, then store in a freezer zip top bag. Thaw, heat in the microwave, and enjoy.
I pair this with Pennsylvania Dutch Pepper Cabbage and it becomes the ultimate comfort food meal for me!
NOTE: When draining noodles after cooking, do not drain them perfectly dry. I leave them slightly damp so that the undiluted cream of chicken soup mixes nicely with them. I dump the noodles into a colander, shake twice, and return to the pot for easy mixing with the cream of chicken soup.
My secret touch
Most recipes call for 1 can each of condensed tomato soup and cream of chicken soup. My trick is to use 2 of each; this results in a creamier casserole.
Take advantage of the lower prices of store brand condensed soups over the big brand name for this recipe; the end results are just as good using the more budget friendly line.
Pennsylvania Dutch Yum-A-SettaCourse: EntreeCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate
Noodles layered with a creamy sauce and cheese, topped by a sweet tomato/beef layer, baked until bubbling.
1 – 1/2 pounds hamburger
salt and pepper to taste
2 Tablespoons brown sugar
1/4 cup onion, finely chopped
2 cans condensed tomato soup, undiluted (10-3/4 ounce can)
2 cans cream of chicken soup, undiluted (10-1/2 ounce can)
12 ounces egg noodles
12 slices individually wrapped processed cheese or deli sliced American cheese
- Preheat oven to 350F.
- Brown hamburger and onion with salt, pepper. Drain off excess grease.
- Add brown sugar, and undiluted tomato soup to the meat mixture and stir well. Add black pepper to taste if desired.
- Meanwhile, cook the egg noodles according to package directions; drain lightly; they should remain moderately damp. Add undiluted cream of chicken soup to the noodles and mix in thoroughly.
- Butter a 13″ x 9″ casserole dish.
- Layer 1/2 of the noodle mixture in the bottom of the pan, top with 6 slices cheese layered across the top, then top that with 1/2 of the hamburger mixture. Repeat the layering with the remaining noodle mixture, 6 cheese slices, and hamburger mixture.
- Bake at 350 for 30 – 35 minutes. Remove from oven, cool 10 to 15 minutes before cutting and serving.
- HINT: If you user extra lean ground beef (93%) there is no need to drain off the fat from the pan.