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Hamburger Noodle Bake Recipe

Read Reviews (3)
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I first started making this in the 1950's when I needed to feed many mouths on a budget. My husband and I are empty nesters now and I've had a hard time cutting back on serving sizes. It's a good thing my husband likes leftovers.—Alice Marie Caldera, Tuolumne, California
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) elbow macaroni, cooked and drained
  • 1 package (10 ounces) frozen mixed vegetables, thawed
  • 2 cans (6 ounces each) tomato paste
  • 2 cups water
  • 1 cup (4 ounces) process cheese (Velveeta)

Nutritional Facts

1 serving (1 each) equals 205 calories, 8 g fat (4 g saturated fat), 34 mg cholesterol, 565 mg sodium, 19 g carbohydrate, 3 g fiber, 15 g protein.

Directions

  1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt, chili powder and pepper.
  2. Place macaroni in a greased 4-qt. baking dish; top with mixed vegetables and beef mixture. Combine tomato paste and water; pour over meat. Sprinkle with cheese.
  3. Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 12 servings.
Cook the elbow macaroni for Hamburger Noodle Bake ahead of time. Rinse with cold water and drain. Toss with a little vegetable oil to prevent sticking and refrigerate in a resealable plastic bag.
Originally published as Hamburger Noodle Bake in Taste of Home Ground Beef Cookbook 1999, p237

Nutritional Facts

1 serving (1 each) equals 205 calories, 8 g fat (4 g saturated fat), 34 mg cholesterol, 565 mg sodium, 19 g carbohydrate, 3 g fiber, 15 g protein.

Reviews for Hamburger Noodle Bake(3)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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 (1)
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MY REVIEW
Reviewed Apr. 4, 2012

Great comfort food - definately will make again. I didn't have the mixed vegetables so I had to substitute a can of Healthy Request vegetable beef soup. I decreased the water to 1 cup. After dinner the reviews were good - My husband ate 2 FULL plates and the kids ate more than the "try it amount". My husband mentioned it tasted tomatoey - I will probably keep the canned vegetable beef soup and add a jar of spaghetti sauce and omit the water altogether. I will also up the Velveeta cheese to 8 ounces. Overall I thought it was great!

MY REVIEW
Reviewed Nov. 16, 2011

It was delicious. Will bake on stove top next time.

MY REVIEW
Reviewed Oct. 31, 2011

My mother use to make a very similar recipe. It is a good, hearty meal and has always been a favorite with my sisters and I.

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