Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, add the ground beef. Cook the beef, breaking it up with a spoon, until it’s browned and no pink remains. Drain off any excess grease.1 pound ground beef
- In the same skillet (or a clean one if you prefer), add the olive oil over medium heat. Add the chopped onion and cook until it becomes softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
- In a large mixing bowl, combine the condensed cream of mushroom soup, condensed cream of chicken soup, milk, and sour cream. Stir until these ingredients are well incorporated and begin to form a creamy base for your casserole.1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of chicken soup, 1/2 cup milk, 1/2 cup sour cream
- Stir in half of the shredded cheddar cheese (reserve the other half for the topping), the Worcestershire sauce, salt, and black pepper into the soup mixture. Mix thoroughly until everything is evenly distributed.1 cup shredded cheddar cheese, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the browned ground beef and the cooked, drained egg noodles to the soup mixture. Gently fold everything together until the noodles and beef are coated in the creamy sauce.1 pound ground beef, 1 (8 ounce) package egg noodles
- Fold in the thawed frozen peas. Stir gently to distribute them evenly throughout the casserole mixture.1 cup frozen peas
- Pour the entire mixture into a greased 9x13 inch baking dish. Spread it out evenly.
- In a small bowl, combine the crushed Ritz crackers with the melted butter. Stir until the crackers are evenly moistened.1/2 cup Ritz crackers, 2 tablespoons butter
- Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole. Then, evenly distribute the buttered cracker crumbs over the cheese.1 cup shredded cheddar cheese
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is heated through and the topping is golden brown and bubbly.
- Let the Cattle Drive Casserole rest for about 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly.
Notes
Storing Leftovers: Allow the Cattle Drive Casserole to cool completely before storing. Transfer leftovers into an airtight container and store in the refrigerator for up to 3-4 days.
Reheating Tips: Oven Reheating: Preheat oven to 325°F (160°C). Place a portion in an oven-safe dish, cover loosely with foil, and bake for 15-20 minutes. Microwave Reheating: Microwave on medium power for 1-2 minutes, stirring halfway.
Freezing: Freeze fully baked and cooled casserole. Wrap tightly and store for up to 2-3 months. Reheat from frozen at 325°F (160°C) for 45-60 minutes.
