Hamburger Noodle Bake Recipe

Reviewed on Aug. 13, 2012 by barretsmommy

I used fresh garlic instead of garlic salt and added it in when browning the beef. I also added 1 TBSP italian seasoning to the meat mixture. Then, I topped the casserole with mozzarella while baking. When I make this again I will double the noodles and meat mixture. The cheese sauce was just enough as is. Very good recipe! Quick and easy to make!

Reviewed on Apr. 06, 2012 by hatwheels

started making this way back when you put in magazine.everyone loves it awsomeeeeeeeeeeeeeeeeeee

Reviewed on Mar. 21, 2012 by jrjjsc

A little bland for my taste. My husband loved it. I would make again, but would consider using additional spices.

Reviewed on Mar. 03, 2012 by vallartagal

Hubby and I both thought it was delicious.

I used ricotta instead of cottage cheese and sprinkled on some crushed red pepper seasoning. I also followed a reader's suggestion to just mix everything together instead of layering it and topped it with the parmesan cheese.

Reviewed on Mar. 02, 2012 by danielleylee

My husband loves this recipe. He said "it's awesome". Very creamy and full of flavor. I did add one clove of garlic and doubled the onion since I didn't have any green onions. My husband says put this one in the recipe box.

Reviewed on Feb. 09, 2012 by mellowinRI

Hubby and I both liked this a lot, to my surprise. I wasn?t expecting much, but we enjoyed it and the creamy cheese filling was really yummy. Next time though, we both agreed I should make more sauce ? one more 8 ounce can of tomato sauce with the added spices, and also 1 more cup of noodles as there just wasn?t enough left for me after I served my hearty eater ?Hungry Jack!? Also, I didn't think it was hot enough after I took it out of the oven so I put it in the microwave, covered, until it was good and hot..so, next time, I thought, why not just skip the oven and heat it up in the microwave! It's not like it has to brown on top or anything. Whenever I try a new recipe, I ask my husband "Keep it or throw it away?" and his response to this one was a big thumbs up!

Reviewed on Dec. 29, 2011 by idawolf

I added some peas (fresh or frozen) and will definitly make it again.

Reviewed on Dec. 27, 2011 by chocolate21

Defunitely would make this again! Very easy and quick to make and my kiddos even enjoyed it so that's a plus :O)

Reviewed on Oct. 30, 2011 by ashleysara23

This recipe was delicious and easy to make! My sister and her 2 girls loved it! I made a double batch so i would have left overs. I just used an 11x7 baking dish.

Reviewed on Oct. 28, 2011 by gawneKOA

i am not a fan of cottage cheese, so I cut back and added some ricotta. this dish is all about creamy delicious!!

Reviewed on Oct. 23, 2011 by MsDeb01

The original recipe serves 2 people. I tripled the ingredients. I added 2 cans of stewed tomatoes, one for each layer. This dish is very good. I served garlic baked bread, and green beans with it.

Reviewed on Oct. 01, 2011 by gwendolynmae

It was very tasty ,the only thing I would do next time is to add just a little more of the cheese mixture.

Reviewed on Oct. 01, 2011 by ladymluv09

I doubled it and now have two leftover bowls prefect for me to eat before I work my evening shifts. It was not a super hit but was pleased with the results.

Reviewed on Sep. 27, 2011 by rfkey13

Wow! This was a hit with my family. This is definitely in the "Make Again At the Meadows Residence'.

Reviewed on Sep. 26, 2011 by japalena

I used all the ingredients in the recipe, but prepared the dish differently. I browned the meat, green pepper, and onions, then I drained the meat and added the tomato sauce and spices. I let that simmer while my rotini noodles were boiling. Meanwhile, I mixed together cottage cheese, cream cheese, sour cream, a little bit of parmesan cheese, and a sprinkle or two of colby jack mixed cheese. I poured the noodle/meat mixture into a greased casserole dish and folded in the cottage cheese mixture. Then, I topped the meat mixture with parmesan and colby jack cheeses and baked for 20-25 minutes. It was good but a little watery for some reason. Maybe the cottage cheese or sour cream? Next time, I'll cut down on the cream cheese. I tripled the recipe so I could have six servings.

Reviewed on Sep. 25, 2011 by pumpkin1944

Now this is comfort food.

Reviewed on Sep. 25, 2011 by tracey37217

Has any1 used Ricotta chesse instead of cottage cheese?

Reviewed on Sep. 24, 2011 by raybarnes

Awesome recipe.. I used Chili Seasoning.

Reviewed on Sep. 24, 2011 by elda66

This is very good. I doubled the recipe. Instead of the tomatoe sauce, sugar and salt I used Italian tomatoes and put them in the blender. I definately make this again.

Reviewed on Sep. 24, 2011 by TXPOPPY

I have made this recipe for almost 40 years. One exception - it should be refrigerated 8 hours or overnight before baking.

Reviewed on Sep. 24, 2011 by maellie1

I use to make this in the 70s" I just hadn't thought of it i many years so I tried it again my hubby said it brought back many memories

Reviewed on Sep. 24, 2011 by suunylou

Have been making a form of this recipe for years. I use it when I'm too lazy to make lasagne from scratch. Very good!

Reviewed on Sep. 24, 2011 by Travlnman02

This is a dish I've been making for years but with Penne Pasta and diced tomatoes. In the summer I use fresh tomatoes from my garden and dice them up. I begin by sauteing the onion and two cloves of minced garlic in 1 Tbsp olive oil for about three minutes over med heat, then add the meat and cook till done, drain and stir in other items. I don't add the sugar the fresh tomatoes are sweet enough. Served with a fresh garden salad and vinagrete and toasted Sourdough Garlic Bread this makes a meal. I have a preference for Hunt's Tomato products because of taste.

Reviewed on Feb. 01, 2011 by peboundy

AWESOME!! Should be called "Lasagna Bake" as that's what it tastes like! Made a huge batch and put in a crock pot for work. 3 hours on low and it was perfect! Gave out LOTS of recipes!

Reviewed on Jan. 30, 2011 by deejohnsen

Have made this about a half dozen times. Love it!! I usually double or triple the recipe for leftovers and lunch throughout the week. I use all lowfat cheeses, whole wheat egg noodles and keep with the 90+% lean ground beef. Added sun-dried tomatoes to the cheese mixture instead of green pepper (had none on hand) tonight. Easy recipe to make and versatile enough to make substitutions.

Reviewed on Nov. 04, 2010 by liza27a

Have made this recipe twice now, omitted the pepper and onions only because I had none on hand. My two year old loved it! Would like to make more ahead of time to freeze, however, I'm not sure of how to thaw and bake after freezing. Any suggestions?

Reviewed on Oct. 19, 2010 by JLS08

This was okay, but very messy with little kids. It wasn't good enough to make often and seemed a bit plain, but is fairly fast and easy to make.

Reviewed on Oct. 02, 2010 by KWinters

I tired this recipe the other night and we loved it. I left out the green pepper and instead of green onion in the filling, because I didn't have any, I added a little parsley. I also used a hearty style of egg noodle and it was fabulous.

Reviewed on Sep. 06, 2010 by tmyers

EXCELLENT recipe! My husband told me to make this anytime! the green onion tasted great. it's not a hard recipe but does take time due to the steps. but, it's well worth it! definite keeper!

Reviewed on Aug. 17, 2010 by fgilbreth

Delicious, economical and filling!

Reviewed on Aug. 17, 2010 by tmyers

My Grandma made this and it was SO TASTY! I can't wait to make it for my husband!

Reviewed on Aug. 13, 2010 by MVPhelan

This is really very good. When I was putting it together, I was afraid it was going to be bland, but it wasn't the case at all. It will become a regular in our house.

I forgot to get an onion, so I used a few shakes of onion powder. I also omited green peppers just because I don't really care for them. I used low fat sour cream, cream cheese and cottage cheese.

Reviewed on Aug. 03, 2010 by 2008reneeq

Great tasting and so easy. I too doubled the recipe for my family of four. Baked the same amount of time in 2 qt dish. There were no leftovers so that tells you this one is a keeper.

Reviewed on Jul. 25, 2010 by jeneeduckworth

BTW....I also used whole wheat egg noodles and low fat on all the cheeses and sour cream and it was still delicious! :)

Reviewed on Jul. 25, 2010 by jeneeduckworth

I decided to double this recipe to freeze half. Instead of doubling the tomato sauce, I used 1 8oz can of tomato sauce (as called for in the original recipe) and 1 10oz can of Rotel. It was soooooo good! It gave it just the perfect kick! My husband loved it and I will make this again!

Reviewed on Jul. 22, 2010 by lambler

Loved it!!! Added a little extra salt which really brought out the flavors. Will definitely be making this again. So easy too!!

Reviewed on Jul. 19, 2010 by arkansasrose58

My husband loved it. Will make it again, only I think I'll add olives and pepperoni.