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Beef and Noodle Casserole

 Beef and Noodle Casserole
When I was working on the local election board in the '50s, one of my co-workers gave me this recipe, and it has been a family favorite ever since. It's quick to make for unexpected company or easily doubled for a potluck.
8 ServingsPrep: 20 min. Bake: 45 min.


  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 cup chopped green pepper
  • 1 tablespoon Worcestershire sauce
  • 6-1/4 cups uncooked wide egg noodles, cooked and drained
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded cheddar cheese


  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. In the same skillet, melt butter over medium-high heat. Saute
  • onion and pepper until tender. Stir in the beef, Worcestershire
  • sauce, noodles and soups.
  • Transfer to a greased 3-qt. baking dish; top with cheese. Bake,
  • uncovered, at 350° for 45-50 minutes or until heated through.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 445 calories, 20 g fat (9 g saturated fat), 112 mg cholesterol, 747 mg sodium,

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Beef and Noodle Casserole (continued)

Nutritional Facts: 39 g carbohydrate, 2 g fiber, 27 g protein.