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Cream cheese and cottage cheese nicely balance the saucy ground beef and noodles in this hearty casserole. “It’s been a favorite for years.” —Charissa Dunn, Bartlesville, Oklahoma
Nutritional Facts 2 cups equals 527 calories, 25 g fat (13 g saturated fat), 148 mg cholesterol, 1,129 mg sodium, 37 g carbohydrate, 3 g fiber, 37 g protein.
Originally published as Hamburger Noodle Bake in Taste of Home August/September 2010, p43
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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!
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