Hamburger Tetrazzini: because eating 15+ leftover Memorial Day Weekend BBQ burgers is probably not a good idea. Tetrazzini is one of those recipes that my Mom used to make regularly when I was growing up, that her mom used to make for her, and that I now make occasionally when nostalgia strikes. One of those classic American housewife casserole dishes that is emblematic of basic comfort food and has graced the family dinner table for generations.
- 1 package of wide Egg Noodles
- 1 lb. Ground Beef (or leftover hamburgers)
- 1 diced Onion
- 8 oz diced Mushrooms
- 2 tbsp Worcestershire Sauce
- 3-5 tbsp Sherry
- One 12 oz can of Condensed Cream of Mushroom Soup (This is the one recipe that I will willingly used cream of mushroom soup for. I have tried substituting it out for other homemade cream based sauces, such as béchamel, but the results have always been subpar. They taste fine, but they tend to lack the homey American casserole essence that makes Tetrazzini so great.)
- 1 cup grated Cheddar Cheese + a few handfuls for the top of the casserole
- Salt and Pepper for seasoning
- Preheat the oven to 350 degrees.
- Cook and drain the egg noodles.
- In a large, shallow pan brown the ground beef (if you are using leftover hamburgers you can skip this step, and add the chopped up hamburgers to the cooked and seasoned veg.).
- Add the diced onions and mushrooms, and sautéed until the onions are transparent and the beef is fully cooked.
- Season with salt, pepper, worcestershire sauce, and sherry.
- Combine the egg noodles, beef, cream of mushroom soup, and grated cheese.
- Place the noodles in a greased casserole dish and sprinkle with cheese.
- Bake for 35-45 minutes.