What's Cookin' --Beef and Broccoli Noodle Casserole

I had some leftover roast the other night and decided to be a little creative with it. I took this from several recipes and created my own casserole. The general idea came from my crockpot stroganoff recipe.

Beef and Broccoli Noodle Casserole

8 oz egg noodles (1.25)

1 small yellow onion (.25)

1 stalk celery (.10)

1 Tbsp butter (.10)

1 to 2 cups leftover beef roast, cup up ($1.50)

1 head of broccoli, chopped ($1)

1 can cream mushroom (.30)

1/4 cup sour cream (.25)

1 tsp Worcester sauce (.05)

Approximate cost $4.55

1. Cook egg noodles as directed. Drain.

2. Put cooked egg noodles in bottom of 9 x 13 casserole dish.

3. On medium heat, heat onion and celery through for about 3 minutes.

3. Combine soup, Worcester sauce, and sour cream in separate bowl. Mix well.

4. Mix broccoli, cut-up roast, onions, celery, and noodles together. Add soup mixture over top. Mix together if you wish.

** If you have more than 2 cups leftover roast, simply add more noodles, broccoli and use milk to make the sauce thicker.**

To see a dairy free version of this, go here.

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