Beef and Noodle Casserole Recipe

4.5 24 31
Beef and Noodle Casserole Recipe
Beef and Noodle Casserole Recipe photo by Taste of Home
Publisher Photo

Beef and Noodle Casserole Recipe

Read Reviews
4.5 24 31
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 1-1/2 pounds ground beef
  • 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

Directions

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.
Originally published as Beef and Noodle Casserole in Reminisce July/August 1992, p35

Nutritional Facts

1 cup: 445 calories, 20g fat (9g saturated fat), 112mg cholesterol, 747mg sodium, 39g carbohydrate (7g sugars, 2g fiber), 27g protein.

  • 1-1/2 pounds ground beef
  • 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
  1. 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.
  2. 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.
Originally published as Beef and Noodle Casserole in Reminisce July/August 1992, p35

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Reviews forBeef and Noodle Casserole

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slye10001000 User ID: 5787172 257941
Reviewed Dec. 10, 2016

"This is very tasty. Everyone loves it."

MY REVIEW
akemmerl9 User ID: 8091698 15429
Reviewed Nov. 25, 2014

"Very good!! Will definitely make again, my husband loved it! He doesn't like green peppers or anything with mushrooms so I used one red bell pepper instead of the green, and cream of celery instead of cream of mushroom. Also, seasoned the beef with salt, pepper, and some garlic powder."

MY REVIEW
megnicholl User ID: 1451008 39715
Reviewed Jun. 23, 2014

"Great casserole! Tastes like goulash in casserole form. Will be making this a lot."

MY REVIEW
jstowellsupermom User ID: 7101358 39703
Reviewed Oct. 6, 2013

"Perfect comfort meal! My family loved this & it was so quick to throw together!"

MY REVIEW
DViola User ID: 6210665 16559
Reviewed Sep. 19, 2013

"This was great. We will be making this again."

MY REVIEW
smart35 User ID: 6931767 39701
Reviewed Nov. 19, 2012

"This recipe is not a keeper. The worcestershire sauce and tomato soup seriously overpower the rest of the ingredients. I doubt we will even eat the leftovers."

MY REVIEW
logansmom8 User ID: 5347851 43965
Reviewed Oct. 27, 2012

"So creamy. Definitely a comfort food"

MY REVIEW
carolyn123 User ID: 2927863 33221
Reviewed Apr. 4, 2012

"great casserole, my daughter just loves it, and so do I. And very quick and easy to make and so good."

MY REVIEW
allaboutcookies86 User ID: 4740624 39698
Reviewed Jan. 28, 2012

"Very easy to make and cheap! It was a surprisingly good combination of flavors. My family and I enjoyed it. Thanks for the great Idea!"

MY REVIEW
BrysonandMama User ID: 1843274 43963
Reviewed Oct. 21, 2011

"I really like this recipe even though I did not use all of the ingredients because my cabinets were not stocked with what I needed. Instead of tomato soup, I had to use a jar spaghetti sauce. I used Velveeta because I did not have regular cheese. I also seasoned with garlic powder, Adobo, salt, and pepper. Next time I will make it with the ingredients that are listed."

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