Beef & Noodle Casserole Recipe

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Beef & Noodle Casserole Recipe
Beef & Noodle Casserole Recipe photo by Taste of Home
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Beef & Noodle Casserole Recipe

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When life calls for a potluck dish or family event, we stir up a batch of beef and noodles. That’s our cheesy, bubbly comfort food. —Susan Lavery, McKinney, TX
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + standing

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 pound ground beef
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • 3 ounces cream cheese, softened
  • 3 green onions, chopped
  • 1 cup shredded cheddar cheese

Directions

Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
Meanwhile, in a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in tomatoes, tomato sauce, sugar and seasonings. Transfer to a greased 11x7-in. baking dish.
Stir sour cream, cream cheese and green onions into macaroni. Spoon over beef mixture, spreading evenly. Sprinkle with cheese.
Bake, covered, 15-20 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Beef & Noodle Casserole in Simple & Delicious October/November 2015

Nutritional Facts

1 cup: 506 calories, 27g fat (15g saturated fat), 107mg cholesterol, 745mg sodium, 37g carbohydrate (8g sugars, 3g fiber), 27g protein.

  • 2 cups uncooked elbow macaroni
  • 1 pound ground beef
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • 3 ounces cream cheese, softened
  • 3 green onions, chopped
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
  2. Meanwhile, in a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in tomatoes, tomato sauce, sugar and seasonings. Transfer to a greased 11x7-in. baking dish.
  3. Stir sour cream, cream cheese and green onions into macaroni. Spoon over beef mixture, spreading evenly. Sprinkle with cheese.
  4. Bake, covered, 15-20 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Beef & Noodle Casserole in Simple & Delicious October/November 2015

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amsm User ID: 8302234 235163
Reviewed Oct. 18, 2015

"My family really enjoyed the macaroni and beef combination. The only thing that I changed was I omitted the canned diced tomatoes, only because I did not have any. The next time that I make this, I may add the cheese to the top a few minutes before it is done baking. I think that it melted too much during baking when I added it right away. I was expecting more cheese flavor."

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