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Beef Noodle Casserole Recipe

"This is truly an old standby that's been in my family for years," Karen Mathis explains from Penfield, New York. "It can be assembled the night before and baked the next day."

This recipe is:

Healthy

Diabetic Friendly

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Beef Noodle Casserole Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

4-1/2 cups uncooked yolk-free noodles
1 pound lean ground beef (90% lean)
1 small onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/4 cup grated Parmesan cheese
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 tablespoon butter, melted
1 teaspoon dried thyme
1/4 teaspoon salt

Directions

Cook noodles according to package directions; drain. Meanwhile, in a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
In a large bowl, combine the soup, cheese, mushrooms, pimientos, butter, thyme and salt. Stir in the noodles and beef mixture.
Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.

Nutritional Analysis: 1 cup equals 295 calories, 11 g fat (5 g saturated fat), 46 mg cholesterol, 527 mg sodium, 27 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Beef Noodle Casserole in Light & Tasty October 2005, p42

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Beef Noodle Casserole

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Reviewed on Nov. 08, 2010 by johnsen

added 1/4 c. pasta water. very good.

Reviewed on Mar. 10, 2010 by Gorsuch

I used the steps listed but after combining all in a pyrex dish, I microwaved the casserole (my conventional oven is on the blink, but, I must confess, I probably would have anyway because I like the quicker way). It was very flavorful but a little dry & so I added more butter to my plate & it was a winner1