Ground Beef Noodle Bake Recipe
Ground Beef Noodle Bake Recipe photo by Taste of Home

Ground Beef Noodle Bake Recipe

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This is a dressy recipe that will be a big hit. I think it's nice served with a side dish of hot vegetables and Texas toast. It's an oldie, but a goody! —Judy Taylor, Kenna, West Virginia
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES: 6 servings


  • 5 cups uncooked egg noodles
  • 1-1/2 pounds ground beef
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 teaspoons butter
  • 1 cup (8 ounces) cream-style cottage cheese
  • 1 cup (8 ounces) sour cream
  • 4 green onions, chopped
  • 1/2 cup minced fresh parsley
  • 1 cup (4 ounces) shredded Swiss cheese

Nutritional Facts

1-1/3 cup: 510 calories, 26g fat (15g saturated fat), 138mg cholesterol, 960mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 37g protein


  1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, salt, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Drain noodles; toss with butter. Set aside. In a blender, process cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in onions and parsley. Add noodles; toss to coat.
  3. In a greased 11-in. x 7-in. baking dish, layer a third of the noodle mixture and half of the meat sauce. Repeat layers. Top with remaining noodle mixture; sprinkle with Swiss cheese.
  4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and lightly browned. Yield: 6 servings.
Originally published as Ground Beef Noodle Bake in Simple & Delicious March/April 2008, p51

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Reviewed Mar. 30, 2016

"This is a good recipe. I would recommend using minced garlic and substitute the cottage cheese with ricotta cheese."

Reviewed Jan. 6, 2014

"This was good. Needed a little salt. I didn't use the blender, just mixed it together. Great comfort food for a cold night. All of my kids liked it."

Reviewed Aug. 2, 2013

"This was good and definitely easy to make. I did not have any egg noodles and used 3 cups of elbow macaroni. It worked. Next time I will use a little more garlic salt to season it a little more but overall it was good."

Reviewed May. 20, 2013

"Made this with a few changes. I cooked my ground beef with a medium sliced sweet onion. I used 2-8oz. cans of tomato sauce & added a 4 oz. can of drained mushroom slices. Also used a 2 qt. baking dish & it turned out good. My husband is not a fan of swiss cheese, but I think that you could use cheddar cheese instead. Someone mentioned that they did not care for cottage cheese. When you blend this with the sour cream, you would never know there was cottage cheese on the noodles for sauce - give it a try! Very good served with a warm vegetable & Texas toast or crusty rolls. Will make again. Thanks Judy for the recipe."

Reviewed May. 16, 2013

"This sounds good to me except the cottage cheese which we don't like - think I could add more sour cream or swiss cheese in place of it? Or maybe even plain yogurt??"

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