Thursday, May 14, 2009

Beef & Bean Skillet Casserole!

Okay friends! I came up with this because I had a pound of thawed ground beef that I needed to use. It was also right before my grocery shopping trip so I had a limited amount of supplies in my pantry which forced me to get creative. Curtis loved it and had a big second helping. Allison picked the beans out of it and ate the whole thing. It was voted a "repeat" in my home so I thought I would share it with all of you.

I only used one skillet and one pot (to boil the noodles) so clean-up was easy. The skillet I used is a Cooks Essentials from QVC. It is one of their hard coat enamel skillets and is oven safe up to 350 degrees so I put it right in the oven to melt the cheese on top and finish off the casserole.

Beef & Bean Skillet Casserole

1 lb. of ground beef
1 can of Cream of Mushroom Soup
1 cup milk
1 t. soy sauce (I use low salt)
1/2 t. black pepper
1 can of green beans, rinsed and drained
3 cups of dry egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1 cup shredded cheddar cheese

~Preheat oven to 350 degrees.
~Brown ground beef in skillet and drain grease.
~Next add Cream of Mushroom Soup, milk, soy sauce and black pepper. Mix until well blended over medium heat.
~Turn heat off and stir in cooked egg noodles and green beans.
~Fold in Parmesan cheese.
~Top with shredded cheddar cheese and a sprinkle of more Parmesan cheese.
~Place in preheated 350 degree oven for 20 minutes.
~After taking it out of the oven, let it set for 10 minutes before serving.

Thank you for visiting my kitchen!

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