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Hamburger Noodle Bake

 Hamburger Noodle Bake
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
12 ServingsPrep: 20 min. Bake: 20 min.


  • 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)


  • In a skillet, cook beef and onion over medium heat until meat is no
  • longer pink; drain. Stir in salt, chili powder and pepper.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 205 calories,

2 of 2

Hamburger Noodle Bake (continued)

Nutritional Facts: 8 g fat (4 g saturated fat), 34 mg cholesterol, 565 mg sodium, 19 g carbohydrate, 3 g fiber, 15 g protein.