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Pizza Noodle Bake Recipe

Pizza Noodle Bake Recipe photo by Taste of Home

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This family-pleasing casserole from Bernice Knutson of Soldier, Iowa comes together in a snap. It’s perfect for an easy weeknight meal and can easily be doubled and frozen for later.

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Pizza Noodle Bake Recipe

Prep: 25 min. Bake: 15 min.

Yield: 6 Servings

25 15 40

Ingredients

10 ounces uncooked egg noodles
1-1/2 pounds ground beef
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 jar (14 ounces) pizza sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 package (3-1/2 ounces) sliced pepperoni

Directions

Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
Add pizza sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Drain noodles.
In a greased 13-in. x 9-in. baking dish, layer half of the noodles, beef mixture, cheeses and pepperoni. Repeat layers. Cover and bake at 350° for 15-20 minutes or until heated through.
Serve immediately or before baking, cover and freeze casserole for up to 3 months.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 644 calories, 33 g fat (15 g saturated fat), 160 mg cholesterol, 913 mg sodium, 42 g carbohydrate, 4 g fiber, 43 g protein.

Originally published as Pizza Noodle Bake in Simple & Delicious May/June 2008, p13

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

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Reviews for Pizza Noodle Bake

Pizza Noodle Bake

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Reviewed on Apr. 20, 2013 by denisem1946

JUST AS GOOD AS LASAGNA

Reviewed on Oct. 07, 2012 by rettigch

Made this today and I loved it...very nice flavor...not too spicy, not too bland. Easy to make and would be easy to tweek if wanted.

Reviewed on Oct. 04, 2012 by barbararg

Made this just as recipe called for except added more spices (oregano, basil, italian seasoning). Next time I would double the pizza sauce.

Reviewed on Apr. 06, 2010 by cc23

Excellent recipe. I used 4 cups of uncooked bow tie noodles. I fry, drain, and freeze ground beef ahead to make quicker preparation. So I may have had a little more ground beef, I added another third jar of pizza sauce. My family loved the casserole.

Reviewed on Dec. 29, 2008 by melissa thomas

This was a huge hit at our dinner table. Everyone asked for seconds. I only put pepperoni on one half of it though because my daughter and I do not like spicey things.