Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 8


  • 1 packet wide egg noodles
  • ½ lb. cooked halal ground beef OR boiled small halal boneless chicken pieces
  • 1 26 oz. can cream of mushroom soup
  • 1 cup frozen peas & carrots
  • ⅓ cup chopped green onions
  • 2 tbsp. butter
  • 1 cup shredded cheese
  • ½ cup milk
  • 2 tbsp. soy sauce
  • 1 tbsp. chili sauce
  • 1 tsp. salt
  • ½ tsp. crushed black pepper

Step 1

Preheat oven to 350° F.

Step 2

Cook halal ground beef or chicken as desired and remove from stove.

Step 3

Boil egg noodles in a separate pot until andante and drain.

Step 4

In a fresh pot, sauté green onions in butter until tender.

Step 5

Add frozen veggies, salt and pepper and cook for about 4 minutes.

Step 6

Add meat and mix for 3 minutes.

Step 7

Pour mushroom soup into mixture and stir.

Step 8

Pour milk and stir repeatedly until everything combines and looks creamy. For more creaminess, add ¼ cup water.

Step 9

Stir in soy sauce and chili sauce.

Step 10

Add noodles and mix everything together until noodles are coated with meat and sauce.

Step 11

Pour contents from pot into a large casserole dish and spread evenly.

Step 12

Sprinkle cheese on top and bake in oven until cheese completely melts and/or sauce thickens and bubbles.

Step 13

Serve hot.