This recipe can easily be halved and baked in a square baking dish or deep pie plate.
Preheat the oven to 350ºF. Cook the noodles according to the package directions. 12 ounces egg noodles
Brown the ground beef along with the onion. Drain the fat off the meat. 2 pounds ground beef, 1 yellow onion
In a large bowl, combine the noodles, beef, peas, soups and sour cream. Pour the mixture into a greased 9x13 (or even a bit larger) greased baking dish. 2 cups frozen peas, 20 ounces cream of mushroom soup, 20 ounces cream of chicken soup, 1 cup sour cream
In a small bowl, toss the breadcrumbs with the melted butter. Sprinkle the breadcrumbs on top of the casserole. The pan will be very full. 2 cups panko breadcrumbs, 3 tablespoons salted butter
Cover the casserole with foil and bake for 25 minutes, then uncover and bake an additional 15-20 minutes, or until is heated through and lightly browned on top. Season with salt and black pepper to taste.
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Notes
Instead of panko, we've used leftover hamburger and hot dog buns that we had in the freezer. This is a great way to use up some of those spare pieces of bread.Store leftovers in the refrigerator in an airtight container for 3-4 days. Reheat in the microwave.Refer to the article above for more tips and tricks.The calories shown are based on the casserole serving 12, with 1 serving being 1/12 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **