A few days ago on Facebook, I asked for your opinions regarding “classic casseroles.” Most of you said you are a fan, but you want to see them with less canned ingredients as possible or “cream of” soups. I’m all in favor of that idea. So the first dish I set out to make was this Beef and Mushroom Country Casserole.


If you pop “country casserole” into Google or Pinterest, you’ll find 100 different versions (one from and another from Sometimes, it’s called Amish Country Casserole, Beef and Noodle Casserole, or simply Country Casserole. However, despite the various names, they all share one thing- they’re creamy, beefy, and noodle delights!

Most versions of this traditional casserole will include a can of tomato soup, a can of cream of mushroom soup,, and some type of cheese. There are generally without vegetables. I was aware that there was a need to improve the recipe.


I needed to incorporate more vegetables into the dish to make it feel more balanced, so I added fresh onions, mushrooms, and diced tomatoes from a can (not new, but still better over nothing). I then substituted the tomato soup in favor of tomato sauce, which is like tomato soup, but with none of the massive amount of added sugar in tomato soup that is typically concealing.

Instead of the cream used in soups made from mushrooms, I used real mushrooms and sour cream to achieve the same effect. My Beef and Mushroom Country Casserole is still full of cheese; however, let’s face it. Casseroles are creamy and cheesy in their very nature. This is precisely what they are. Let’s not completely kill it.


Like all casseroles, this one is quite filling and high in calories. I cut the dish into six servings. The portions may appear small in terms of volume, but they made me feel quite full. If you need more quantity in your food to keep your “eyes” full, I recommend making a simple salad for your side or using 12oz. Pasta, instead of 8oz.


1 Tbsp of cooking oil ($0.04)

1/2 lb. ground beef ($1.99)

Eight oz. mushrooms ($1.99)

One onion ($0.25)

14 tsp crushed garlic ($0.02)

1/4 tsp salt ($0.02)

Freshly cracked pepper ($0.03)

1/2 Tbsp Worcestershire sauce ($0.03)

Eight oz. extra large egg noodles ($1.00)

1 15oz. bottle of tomatoes sauce ($0.65)

1 15oz. can of diced tomatoes that have been cooked in the oven that has been drained ($1.50)

8 oz. Sour cream ($1.49)

Eight oz. medium cheddar, shredded ($2.79)

Four green onions chopped ($0.29)


Cook the noodles by the instructions on the package; however, cook them until they are a little less cooked. The noodles will continue to cook as the casserole cooks. Once the casserole is cooked, take the noodles out and place them aside.

While the noodles cook while cooking, dice the onion finely and cut the mushrooms.

Incorporate the ground beef and cooking oil into a pan. Cook on medium heat until the meat is thoroughly cooked. If you’re using a more amount of beef fat, remove the fat that is left over before you continue.

Add diced onion, slices of mushroom, powdered garlic salt, and a little freshly smashed pepper to the skillet. Continue to cook at medium temperature until the mushrooms become soft and the onion is transparent. Add the Worcestershire sauce and tomato sauce to the mushroom and beef mixture. Mix well, then let it simmer for a few minutes or until it becomes thicker.

The oven should be preheated up to 350 degrees. The drained noodles should be returned to the pot they were cooked in (heat switched off), and add the tomato and beef mixture, chopped tomatoes (exhausted), sour cream, half of the shredded cheddar, and the other half of the green onions. Mix well and move the mix into the 9×13-inch casserole dish.

Serve the casserole over the remaining cheese that you have shredded. Then bake the soup in the oven preheated for 30 minutes or until the soup is bubbling on its edges and it starts to turn a light brown after taking the casserole out of the range and sprinkling all the rest of the green onions on top.