Hamburger Casserole

This casserole recipe is very easy and makes a good-sized meal for a large family or lots of leftovers for a small family. In my case as a kid, Mom would make hamburger casserole to feed all seven of us. Now that it's just me and MDS, such a big meal would mean several days of leftovers.

While I like leftovers, after a few days, the same dinner over and over can lose its appeal. Luckily, our good friend Kal happened to stop by for dinner and happily enjoyed some of the leftovers with us. I recommend reheating this casserole in the oven, and, for that matter, it can easily be made ahead and stored in the refrigerator.

Many casseroles, like this one, are comfort foods. This one is fairly straightforward in terms of ingredients used and directions. In my opinion, the bread crumb topping is essential to give the casserole a contrasting crunchy topping. The next time that I make this casserole, I might even consider adding parsley to the topping.

Hamburger Casserole 

• 1 1/2 pound ground beef
• 1 cup chopped onion
• 1 can condensed cream of mushroom soup
• 1 can condensed cream of chicken soup
• 1 cup sour cream
• 1/4 tsp. pepper
• 1 cup medium egg noodles, cooked
• 3 tablespoons butter
• 1 cup bread crumbs

Lightly brown the ground beef. Add in the onions and cook until tender, but not brown. Add in the soups, sour cream, and pepper. Mix well. Stir in the egg noodles. Pour the mixture into a 2 quart casserole dish.

Preheat the oven to 350. Mix together the butter and bread crumbs. Sprinkle on top of the casserole. Bake for 30 minutes or until hot. Enjoy!