Supper Casserole

Preheat oven to 350°F. Cook the egg noodles according to package directions in a large pot of boiling salted water, then drain and set aside.

Heat a large skillet over medium-high heat and brown the ground chuck, breaking it into small pieces with a spoon, until no pink remains, about 8–10 minutes. Drain excess fat from the skillet.

Add the finely chopped onion to the cooked ground chuck and sauté for 2–3 minutes until the onion begins to soften.

Add the sliced carrots and green beans to the skillet, stirring to combine with the meat and onion mixture.

In a small bowl, whisk together the two cans of cream of mushroom soup with a splash of water or milk to thin slightly, then pour into the skillet and stir to combine.

Fold the cooked egg noodles into the meat and vegetable mixture, stirring until evenly incorporated.

Transfer the entire mixture to a 9x13-inch baking dish, spreading it evenly.

In a small bowl, combine the Italian bread crumbs with the melted margarine, stirring until the crumbs are evenly coated.

Sprinkle the margarine-coated bread crumbs evenly over the top of the casserole.

Bake in the preheated 350°F oven for 25–30 minutes until the top is golden brown and the casserole is heated through.