Italian Noodle Casserole Recipe

Italian Noodle Casserole Recipe photo by Taste of Home

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Canned goods make it a snap to assemble this hearty Italian dish from Joann Hosbach, Las Cruces, New Mexico.

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Italian Noodle Casserole Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6-8 Servings

15 35 50

Ingredients

1 pound ground beef
1 package (8 ounces) wide egg noodles
1 tablespoon olive oil
2 cups (8 ounces) shredded Colby cheese, divided
2 cans (15 ounces each) tomato sauce
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 teaspoons Italian seasoning
2 teaspoons dried parsley flakes
1/8 teaspoon each onion salt, garlic salt and pepper
2 tablespoons grated Parmesan cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Meanwhile, cook noodles according to package directions; drain. In a large bowl, combine the beef, noodles, oil, 1-1/2 cups Colby cheese, tomato sauce, beans, tomatoes, soup and seasonings.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Sprinkle with Parmesan cheese and remaining Colby cheese. Bake, uncovered, for 5-10 minutes longer or until cheese is melted. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 444 calories, 20 g fat (9 g saturated fat), 92 mg cholesterol, 1,047 mg sodium, 40 g carbohydrate, 5 g fiber, 27 g protein.

Originally published as Italian Noodle Casserole in Quick Cooking May/June 2003, p58