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Italian Noodle Casserole

 Italian Noodle Casserole
Canned goods make it a snap to assemble this hearty Italian dish from Joann Hosbach, Las Cruces, New Mexico.
6-8 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

  • 1 pound ground beef
  • 1 package (8 ounces) wide egg noodles
  • 1 tablespoon olive oil
  • 2 cups (8 ounces) shredded Colby cheese, divided
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 2 teaspoons Italian seasoning
  • 2 teaspoons dried parsley flakes
  • 1/8 teaspoon each onion salt, garlic salt and pepper
  • 2 tablespoons grated Parmesan cheese

Directions

  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Meanwhile, cook noodles according to package directions;
  • drain. In a large bowl, combine the beef, noodles, oil, 1-1/2 cups
  • Colby cheese, tomato sauce, beans, tomatoes, soup and seasonings.
  • Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at
  • 350° for 30 minutes. Sprinkle with Parmesan cheese and remaining
  • Colby cheese. Bake, uncovered, for 5-10 minutes longer or until
  • cheese is melted. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 cup) equals 444 calories,

2 of 2

Italian Noodle Casserole (continued)

Nutritional Facts: 20 g fat (9 g saturated fat), 92 mg cholesterol, 1,047 mg sodium, 40 g carbohydrate, 5 g fiber, 27 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.