A "hot dish" was really just a term for a casserole but what made them popular was that, not only did they go far, they were less expensive than a traditional meal AND easier to tote to pot luck dinners! This particular recipe goes back to the 1960s and went out of favor in the 1980s, as did many traditional casseroles. But bringing it back may be the best idea ever!
6 servings
- 1 tablespoon butter for greasing, or as needed
- 1 (8 ounce) package egg noodles [replace with a low carb noodle like Al Dente's Carba Nada flat noodles]
- 1 pound ground beef [may use lean burger]
- 1 onion, chopped
- 1 cup diced celery
- 1 (10.5 ounce) can condensed cream of mushroom soup (such as Campbell’s)*
- 1 (10.5 ounce) can condensed cream of chicken soup (such as Campbell’s)*
- 1 (4.5 ounce) can mushrooms
- ½ cup milk
- ½ cup salted cashews
- Preheat the oven to 350 degrees F.
- Grease a casserole dish with butter. Arrange uncooked noodles in the prepared dish.
- Heat a large skillet over medium-high heat.
- Cook and stir beef, onion, and celery in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir condensed soups, mushrooms, and milk into beef mixture until evenly combined; pour over noodles in the dish.
- Cover the dish with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- Remove aluminum foil and sprinkle cashews on top; continue baking until bubbling, about 30 minutes more.
* Campbells now has a no salt variety available only in some stores or online. But you can make your own as well (see my section on soups).