Italian Noodle Casserole Recipe

4.5 2 3
Italian Noodle Casserole Recipe
Italian Noodle Casserole Recipe photo by Taste of Home
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Italian Noodle Casserole Recipe

Read Reviews
4.5 2 3
Publisher Photo
Canned goods make it a snap to assemble this hearty Italian dish from Joann Hosbach, Las Cruces, New Mexico.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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.
Originally published as Italian Noodle Casserole in Quick Cooking May/June 2003, p58

Nutritional Facts

1 cup: 444 calories, 20g fat (9g saturated fat), 92mg cholesterol, 1047mg sodium, 40g carbohydrate (8g sugars, 5g fiber), 27g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Italian Noodle Casserole in Quick Cooking May/June 2003, p58

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Reviews forItalian Noodle Casserole

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selias User ID: 281817 123522
Reviewed Dec. 4, 2011

"My whole family loved this recipe. quick and easy to make...I omitted the beans as it's not one of our favorites."

MY REVIEW
cobysmom User ID: 3634107 88294
Reviewed Jun. 21, 2011

"i wasnt too sure bout this one but it turned out great even the hubby loved it thanks for sharing this will be a weekly addition to our menu :)"

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