The other day on Facebook I asked your opinion on “classic casseroles.” The response was almost unanimous—you love them, but would like to see versions made without as many canned ingredients or “cream of” soups. I’m all about that idea, so the first casserole I decided to tackle was this Beef & Mushroom Country Casserole.
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
What is a “Country Casserole”?
If you pop “country casserole” into Google or Pinterest you’ll find 100 different versions (here’s one from PlainChicken.com and another from SixSistersStuff.com). Sometimes it’s called Amish Country Casserole, sometimes Beef and Noodle Casserole, sometimes just Country Casserole. Despite the different names, they all have one thing in common—they’re a creamy, beefy, noodley delight!
Most versions of this classic casserole include a can of tomato soup, a can of cream of mushroom soup, some sort of cheese, and usually no vegetables. So, I knew there was definitely room for improvement.
More Vegetables PLEASE!
I just had to inject more vegetables into this casserole to feel right, so I added an onion, fresh mushrooms, and a can of diced tomatoes (not fresh, but better than nothing). I then swapped out the tomato soup for tomato sauce, which is very similar but without the huge amounts of sugar that tomato soup is usually hiding.
Instead of cream of mushroom soup, I used sour cream and real mushrooms to give a similar effect. My Beef & Mushroom Country Casserole still has a lot of cheese, but let’s face it. Casseroles are cheesy and/or creamy by nature. That’s just what they are. Let’s not kill it completely. ;)
Six Small but Mighty Servings
As with most casseroles, this guy is pretty filling and caloric. I split mine into six servings. The servings may look on the small side volume-wise, but it made me quite full. If you need more volume in your meal to make your “eyes” full, I suggest adding a simple side salad or using 12oz. pasta instead of eight.
Beef & Mushroom Country Casserole
Servings 6Ingredients
- 1 Tbsp cooking oil ($0.04)
- 1/2 lb. ground beef ($1.99)
- 8 oz. mushrooms ($1.99)
- 1 onion ($0.25)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
- 1/2 Tbsp Worcestershire sauce ($0.03)
- 8 oz. extra wide egg noodles ($1.00)
- 1 15oz. can tomato sauce ($0.65)
- 1 15oz. can fire roasted diced tomatoes, drained ($1.50)
- 8 oz. sour cream ($1.49)
- 8 oz. medium cheddar, shredded ($2.79)
- 4 green onions, sliced ($0.29)
Instructions
- Cook the noodles according to the package directions, but until slightly less done. The noodles will further cook while the casserole bakes. Once cooked, drain the noodles and set it aside.
- While the noodles are cooking, finely dice the onion and slice the mushrooms.
- Add the cooking oil and ground beef to a large skillet. Cook over medium heat until the beef is fully browned. If using a higher fat content beef, drain off the excess fat before continuing.
- Add the diced onion, sliced mushrooms, garlic powder, salt, and some freshly cracked pepper to the skillet. Continue to sauté over medium heat until the mushrooms are soft and the onions are transparent. Add the tomato sauce and Worcestershire sauce to the beef and mushroom mixture. Stir to combine, then simmer for a few minutes, or until it thickens slightly.
- Preheat the oven to 350 degrees. Return the drained noodles to the pot they were boiled in (heat turned off) and add the beef and tomato mixture, diced tomatoes (drained), sour cream, half of the shredded cheddar, and half of the green onions. Stir to combine and then transfer the mixture to a 9×13 inch casserole dish.
- Top the casserole with the remaining shredded cheese, then bake in the preheated oven for 30 minutes, or until it is bubbling around the edges and the top is starting to brown just slightly. After removing from the oven, sprinkle the remaining green onions over top.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Love casseroles? Check out these other canned-soup-free casseroles: King Ranch Chicken Casserole, Creamiest Green Bean Casserole, Cheesy Chicken Vegetable and Rice Casserole, Wild Rice and Vegetable Casserole, and Cheesy Cottage Pie.
How to Make Beef Country Casserole – Step by Step Photos
Cook 8oz. extra-wide egg noodles according to the package directions, but leave them slightly underdone (cook about 2 minutes less than directed). The noodles will finish cooking while the casserole bakes.
While the noodles are cooking, dice one onion and slice 8oz. mushrooms. Add 1 Tbsp cooking oil to a large skillet along with 1/2 lb. ground beef. Cook the beef over medium heat until the meat is fully browned. If using a higher percent fat beef, drain the excess fat before continuing.
Add the diced onion, sliced mushrooms, 1/4 tsp garlic powder, about 1/4 tsp salt, and some freshly cracked pepper to the skillet. Continue to sauté until the mushrooms are soft and the onions are transparent.
Add one 15oz. can tomato sauce and 1/2 Tbsp Worcestershire sauce. Stir to combine, then let simmer over medium heat for a few minutes or just until it thickens a touch.
My international readers always ask what “tomato sauce” is, so let me show you… :) It’s basically puréed tomatoes, with just a little salt and seasoning (onion, garlic, etc.). It’s not sweet like ketchup or tomato soup. I think the closest product would be passata, but you might need to add a little more salt.
Here’s the back so you can see the ingredients. It’s mostly just tomato and has a LOT less sugar than canned tomato soup.
Anyway, back to the recipe… Preheat your oven to 350ºF. Return the drained noodles to the pot that they cooked in (assuming it’s big enough to be used as a mixing vessel) and add the beefy mushroom tomato mixture, one 15oz. can of fire roasted diced tomatoes (drained), 8oz. sour cream, 2 sliced green onions, and 4oz. shredded cheddar cheese (the rest of the cheese and onions will be used to top the casserole). Stir everything to combine.
Transfer the mixed casserole ingredients to a 9×13 inch casserole dish. Top with the remaining 4oz. shredded cheddar. Bake in the preheated oven for 30 minutes, or until it’s very bubbly around the edges and just a little brown on top.
After it comes out of the oven, top with the remaining two sliced green onions. Then EAT. :)
Okay, so maybe I could have cut back on the cheese just a little… but nahhhhh. 🧀🧀🧀
I’ve made this both with beef and with cubed chicken thighs instead of beef (also minus the Worcestershire) and it was fantastic both ways. Great recipe!
Nutritional information:
https://www.verywell.com/recipe-nutrition-analyzer-4129594
This casserole is a winner. Only thing I did different was used ground bison, 1/2 grated gouda and 1/2 sharp cheddar and added fresh garlic. Kids dug in big time!
Excellent idea for quick healthy filling dinner
This was Fabulous. On the 2nd and 3rd making, added 2 lbs broccoli and 1 lbs mushrooms and added 2 roasted garlic heads. Massive bump up of flavor. Freezes Super Great..
Thank You
Loved it!
This recipe was really easy to follow, and turned out great. Thanks Beth
Made this for dinner tonight, thought it was excellent! We are looking forward to more casserole makeovers.
Really good! I’m not a big fan of casseroles… I grew up eating mostly spicier, more flavorful food. But I was looking for something hearty and comforting and decided to try this. Delicious! I doubled the beef (mostly for convenience, but I also don’t think 2 oz. of of beef per serving would be enough) and I added some extra noodles. Despite adding extra meat and noodles, I still thought the sour cream was a bit much. I don’t really like creams and white sauces in general, though.
The mushrooms also seemed to make it a bit watery. I’m not sure if there’s a way to… dry them out?
Also thought it would have been better with more vegetables and spices (I added a ton of pepper and garlic powder to each of my servings).
It reminds me of lasagna.
Beth, you are a genius! I typed in “ground beef” in your search engine and this was one of the first recipes that showed up. I’m so glad I tried it….because I can’t stop eating it! haha. I sure hope the rest of my family feels the same. Either way, this one is a keeper. Next time I’ll add some extra veggies; zucchini, grated carrots and as someone else suggested maybe some peas too! It’s almost like a deconstructed lasagna. Delicious. I keep coming back to your site time and again and for good reason too! I’d say 95% of the recipes I’ve tried have made it into regular rotation on our weekly menus. P.S. I used greek yogurt as that’s what was in the fridge and thought it worked well.
Awesome meal for a chilly northwestern evening! And btw, I had a last minute bounty of a bazillion cherry tomatoes from my garden and used them instead of canned. Delish!
This was so good! We doubled the beef because DH likes beef, but otherwise followed recipe as is. Leftovers were great!
Definitely a new staple in our house!
Replying so I can give it five stars.
I made this tonight and did the same thing – used a full lb of beef. I also doubled the seasonings. It turned out great! My hisband’s been sick and his appetite is off, but he still had seconds of this casserole. It’s definitely going into our rotation, since we can get two or three meals out of it. Great recipe!
I’m not a huge casserole person (even though I’m born and raised in the Midwest) but I enjoyed this and my wife said it was the “best casserole she’s ever had.” I didn’t have fire roasted tomatoes nor green onions and both would’ve helped. I added some hot sauce and red pepper flakes to my plate. I think andouille/spicy sausage would be pretty great in this!
I’m saving this one to make later. :)
This was delicious! I was looking for a recipe with ground beef to substitute ground venison (we were gifted 10 lbs from a friend and it’s been sitting in the freezer for forever). It was so tasty and worked well as leftovers for lunch, too.