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Ground Beef Noodle Casserole Recipe

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My mother shared this recipe with me soon after I was married. Most everything I know about cooking, I learned from her. This recipe has always been a family favorite, and it's a time-saver as well because it uses spaghetti sauce and gravy mix.—Christina Takacs, West Springfield, Massachusetts
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1 envelope brown gravy mix
  • 1 cup cold water
  • 1 pound ground beef
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1/2 cup half-and-half cream
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon dried rosemary, crushed
  • Salt and pepper to taste
  • 8 ounces wide egg noodles, cooked and drained
  • 2/3 cup grated Parmesan cheese, divided

Nutritional Facts

1-1/2 cup: 409 calories, 16g fat (7g saturated fat), 92mg cholesterol, 924mg sodium, 39g carbohydrate (8g sugars, 2g fiber), 26g protein.

Directions

  1. In a small bowl, combine gravy mix and water until smooth; set aside. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Add the spaghetti sauce, cream, seasonings and gravy; bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in the noodles and 1/3 cup cheese.
  3. Transfer to a greased 3-qt. baking dish; sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes or until heated through. Yield: 6 servings.
Originally published as Ground Beef Noodle Casserole in Casserole Cookbook 2001, p298


Reviews for Ground Beef Noodle Casserole

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
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MY REVIEW
gooch621 User ID: 7069389 38813
Reviewed Jul. 7, 2014

"Good flavor, but does not hold well. Eat right away! My family was late to dinner and the noodles became a mushy mess."

MY REVIEW
MrsKase User ID: 3265136 134670
Reviewed Jun. 23, 2011

"I used organic heavy whipping cream, Brown rice Fusilli and both Parmesan and Mozzarella cheese. Also added some fresh organic baby spinach to it. Very good!"

MY REVIEW
pinksuitcases User ID: 630663 108887
Reviewed May. 20, 2009

"My ten-year-old niece really loved this dish. We agree that it tastes like lasagna, but so much easier to prepare. I didn't have cream, so I used regular milk and I didn't have parmesan, so I used mozzarella instead. It was very good, even so. I will definitely be making this again."

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