Prep Time: 15 min. • Cook Time: 45 min.
Preheat oven to 425°F. Bring a large pot of water and 1 teaspoon salt to a boil.
Heat another large pot over medium-high heat. Once hot, add 2 teaspoons of olive oil and ground beef. Cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked;* drain. Add mushrooms and onions to the beef and continue to cook another 2 minutes. Add the cream of mushroom soup, milk, Worcestershire sauce, and peas and stir well to combine. Bring back to a boil and turn off heat.
While the beef is cooking, cook the noodles in boiling water for 5 minutes and drain well. It will be a little under-cooked but it will cook more in the oven.
Combine the noodles with the beef mixture then transfer to an 8x12-inch baking dish. Toss the bread crumbs with 2 tablespoons olive oil and scatter over the casserole. Bake 20-25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
*For food safety, cook ground beef to an internal temperature of 160°F.
Approximate Nutritional Information (Per serving):
Calories 1050, Fat 38g, Sat Fat 10g, Trans Fat 0g, Cholesterol 210mg, Sodium 2410mg, Total Carbohydrate 128g, Fiber 4g, Sugars 15g, Protein 50g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free