Search thousands of recipes reviewed by home cooks like you.

Dad's Favorite Casserole

  • Prep

  • Cook

  • Ready In


This is a great church potluck recipe -- a heavier meal, but good for those cold days after shoveling snow....

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 847 mg
  • 34%

Based on a 2,000 calorie diet


  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large casserole dish.
  2. In a skillet over medium heat, cook the ground beef until evenly brown. Drain grease. Mix in garlic, and season with salt and pepper. Stir in spinach, and cook until heated through. Stir in the uncooked egg noodles, and transfer to the prepared casserole dish. Mix in cream of mushroom soup and milk, and sprinkle with cheese.
  3. Bake 45 minutes in the preheated oven, until bubbly.
Rate recipe

Your rating




After reading all the reviews I made a few changes. First was adding more cloves of garlic. Next I substituted the fat free soup for the regular version. Instead of using the uncooked noodles, I could them a little less than al-dente and baked it for less time, approx. 20 minutes. I know it's less "cassorole like" that way, but it came out pretty good. I also used fresh cracked pepper instead of regular!


I'm always wary when a recipe calls for uncooked noodles. This recipe definitely needs pre-cooked noodles or you'll end up with a crunchy layer of dry noodles on the top of your casserole. Very spinach-y tasting which can be good or bad, depending on how much you like spinach.

robyn devine

It had too much spinach for us. I don't think I'll make this again.