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Hamburger Noodle Bake

3 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 20 min.

Makes

12 servings

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
Hamburger Noodle Bake
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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)

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.
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.

Nutrition Facts

1 each: 205 calories, 8g fat (4g saturated fat), 34mg cholesterol, 565mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 15g protein.

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