Beef Noodle Casserole Food

BEEF NOODLE CASSEROLE RECIPE

Steps:

• Cook the egg noodles according to the package instructions. Drain and rinse well when finished.
• Preheat the oven to 400 degrees.
• Heat 2 tsp of olive oil in a large skillet over medium-high heat, and brown the meat until cooked through.
• Add the onions and garlic to the skillet, and stir to combine. Cook until the onions begin to soften.
• Mix in the tomato sauce, salt and pepper to taste, as well as the Italian seasoning.
• Combine the meat sauce mixture with the cooked egg noodles, and toss to combine.
• Pour the mixture into a greased casserole dish, and top with 2 cups of shredded cheddar cheese.
• Bake for 15 minutes.
• Garnish with freshly chopped parsley.

EASY BEEF AND NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a well-buttered 2 quart casserole, pour cooked and drained noodles.
• Mix soup, milk, beef broth and onion powder together until smooth, add to noodles and stir.
• Add roast beef with gravy, and mix thoroughly.
• Salt and pepper to taste.
• Sprinkle dried parsley flakes evenly on top.
• Sprinkle the top with the bread crumbs.
• Bake, uncovered, in a 350 degree oven for 30 minutes.

NO YOLKS® BEEF NOODLE CASSEROLE

Steps:

• Prepare noodles according to package directions.
• Preheat oven to 375 degrees F.
• Heat a large skillet over medium heat and brown beef with onion, garlic, oregano and salt. Stir in tomato sauce, water and cooked noodles. Pour into casserole dish and top with shredded Cheddar cheese.
• Bake 20 minutes or until casserole is bubbling.

BEEF NOODLE CASSEROLE

Steps:

• Cook the egg noodles according to the package directions., Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Add next 10 ingredients. Drain noodles; stir into mixture. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

BEEF AND NOODLE CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Stir in the beef, Worcestershire sauce, noodles and soups. , Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

CREAMY GROUND BEEF NOODLE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2 to 3-quart casserole with cooking spray. Cook pasta until al dente, about 11 minutes; drain, and set aside.
• Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in tomato sauce, garlic salt and pepper; cover and simmer 2 to 3 minutes or until slightly thickened.
• In large bowl, mix sour cream, cottage cheese, Parmesan cheese and 1/2 cup of the green onions; stir in cooked pasta.
• Spoon half of the pasta mixture into baking dish. Top with half of the beef mixture and 3/4 cup of the Cheddar cheese. Repeat with pasta mixture, beef mixture and remaining 3/4 cup Cheddar cheese. Bake uncovered 25 to 30 minutes or until mixture is thoroughly heated and cheese is melted. Top with remaining 1/4 cup green onions, and serve.

BEEF AND NOODLE CASSEROLE

Steps:

• Preheat oven to 350.
• Brown ground beef and onion, drain.
• Cook and drain egg noodles.
• Combine beef mixture and egg noodles in a pot and add tomato sauce, cream of mushroom soup, and 3/4 of the cheese. Stir until cheese is melted.
• Pour mixture into casserole dish. Top with remaining cheese.
• Bake for 25-30 minutes, until cheese is melted and bubbly.

BEEF TACO NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
• Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
• Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

BEEF NOODLE CASSEROLE

Steps:

• Preheat the oven, start heating the water: Preheat the oven to 350°F. Add 1 tablespoon of the salt to 2 quarts water in a large pot, and start to bring to a boil for cooking the egg noodles.
• Make the tomato sauce: Heat 1 tablespoon of oil on medium high heat in a large, heavy bottomed pot or skillet. Add the onions and bell pepper and sauté until softened, about 4 minutes. Add the garlic and cook for a minute more. Add the tomatoes, breaking them up with your fingers or a knife if you are using whole canned tomatoes. Bring to a simmer and let cook for 10 minutes. Lower the heat to warm.
• Cook the egg noodles: While the mushrooms are cooking, add the egg noodle pasta to the boiling water. Cook as directed, about 4-5 minutes. Strain when cooked, but still a little firm (al dente).
• Bake: Sprinkle remaining cheese on top of casserole. Place in the oven. Bake uncovered at 350°F for 30 minutes.

BEEF NOODLE CASSEROLE

Steps:

• Bring a pot of salted water to a boil; add the egg noodles and cook according to package directions. Preheat the oven to 400 degrees F.
• While the noodles are cooking, heat the olive oil in a large pan over medium high heat.
• Add the ground beef to the pan and cook for 4-5 minutes, breaking up the meat with a spatula.
• Add the onion and garlic to the pan and cook for an additional 5 minutes, or until onion has softened and beef is cooked through. Season with salt and pepper to taste.
• Add the tomato sauce, tomatoes and Italian seasoning to the beef and stir to combine.
• Drain the noodles and add to the pan with the beef; toss to combine.
• Pour the beef and noodle mixture into a 9"x13" baking pan that's been coated in cooking spray. Top with cheddar cheese.
• Bake for 10-15 minutes or until cheese is melted. Sprinkle with parsley and serve.

CREAMY GROUND BEEF NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , In a large bowl, combine the soup, cheese, mushrooms, pimientos, butter, thyme and salt. Stir in the noodles and beef mixture., Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.

BEEF NOODLE CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
• In a large skillet cook ground beef and onion in a few drizzles of olive oil over medium-high heat. Cook until beef is browned and no pink remains. Drain excess fat from pan.
• To the beef add tomatoes, tomato sauce, tomato paste, Italian seasoning, salt and pepper flakes. Simmer on medium-low, uncovered for 10 minutes then remove from heat and stir in pepperoni.
• Meanwhile, cook noodles in salted water per package directions. Drain well.
• Return noodles to pot and onto burner with heat off. To the noodles add cream cheese and half and half. Mix until cream cheese has melted. Add Parmesan, mix well.
• To assemble: Layer 1/2 noodles on bottom of baking dish. Top with 1/2 sauce and 1/2 cheese. Repeat ending with cheese.
• Bake for 35-45 minutes or until bubbly and cheese is lightly browned.
• Let stand for 10 minutes. Garnish with chopped parsley just before serving.

BEEFY NOODLE CASSEROLE

Steps:

• 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 until no longer pink, breaking into crumbles, 6-8 minutes; 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, until bubbly, 15-20 minutes. Let stand 10 minutes before serving.

CREAMY BEEF NOODLE BAKE

Steps:

• Heat oven to 350°F. Prepare a 9x13 baking dish and spray with cooking spray.
• Cook the ground beef in a skillet pan, over medium-high heat, until no longer pink. Drain any excess grease.
• Add the tomato sauce, onion powder, salt, and pepper into the meat. Stir and let it simmer, over medium heat, while the egg noodles cook.
• Cook the egg noodles according to package directions. Don't forget to add at least 1 teaspoon of salt in with the noodles. * I usually add about 2 teaspoons of kosher salt.
• In large mixing bowl, stir together the sour cream and cottage cheese.
• When noodles are done cooking, drain the noodles, but do not rinse. Add the noodles into the mixing bowl with the cottage cheese and stir to coat all the noodles.
• Pour half the egg noodle mixture into your prepared pan, top with half the ground beef mixture, and then half the shredded cheese. Repeat.
• Cover with foil and cook for 20 minutes.* If you want those crunchy casserole edges and noodle edges then don't cover with tin foil.

BEEF NOODLE CASSEROLE

Steps:

• Preheat oven to 350°.
• Combine the seasoning mix ingredients thoroughly in a small bowl.
• Makes 1/4 cup plus 1-1/4 teaspoon.
• Cook the noodles al dente according to package directions.
• Rinse under hot water, then cold water, and drain.
• Pour 1 teaspoon of the oil into your hands and rub into the noodles.
• Sprinkle 2 teaspoons of the seasoning mix over the noodles and blend well with your hands.
• Place the ground sirloin in a bowl, add 1 tablespoon plus 1 teaspoon of the seasoning mix, and blend it in well with your hands.
• Combine the cream cheese, sour cream, line juice, green onions and parsley in a bowl and mix thoroughly with a spoon until completely blended.
• Heat the remaining 2 tablespoons oil in a 10-inch skillet over high heat until very hot, about 4 minutes.
• Add the onions, celery, garlic and the remaining seasoning mix and cook, stirring occasionally, until vegetables are golden brown and sticking to the bottom of the skillet, about 7 to 8 minutes.
• Add 1/2 of the cup of beef stock, scrape the crust from the bottom of the skillet, and cook until another crust forms on the skillet bottom, about 3 minutes.
• Add another 1/2 cup stock, scrape up the crust on the skillet bottom, and cook 2 minutes.
• Add the seasoned meat, breaking it up with a spoon and cook, scraping occasionally, until most of the liquid has evaporated, about 7 to 9 minutes.
• (Be careful not to let the meat get too dry.) Add the butter and cook 3 to 5 minutes, without stirring, to allow another crust to form.
• Stir in the tomato sauce, scrape the bottom of the skillet, and cook 3 to 4 minutes.
• Add the remaining 1-1/2 cups stock and bring to a boil.
• Remove from the heat and stir in the sour cream mixture until completely blended.
• Spread half the seasoned noodles in the bottom of a deep 10-inch square casserole.
• Pour about 3 cups of the meat mixture over the noodles and sprinkle with the Monterey Jack cheese.
• Add the remaining noodles, cover with the remaining meat mixture, and sprinkle the Cheddar cheese, evenly over the top.
• Bake, uncovered, 25 to 30 minutes, or until brown and bubbly.
• Spoon up and serve with a crisp salad.

BEEF NOODLE CASSEROLE

Steps:

• Brown ground beef, drain.
• Add sauce and next 4 ingredients.
• Bring to a boil.
• Cover and simmer for 5 minutes.
• Combine cottage cheese, sour cream, and green onions.
• Fold in the noodles.
• In greased 3 qt baking dish, layer half the noodles and half the meat.
• Repeat layers.
• Cover and bake at 350* for 35 minutes.
• Uncover, sprinkle with cheese, and bake 5 minutes more.

BEEF & NOODLE CASSEROLE

Steps:

• In a large skillet, brown beef.
• Remove beef and drain fat.
• In same skillet, melt butter over medium-high heat.
• Sauté onion and pepper until tender.
• Add beef, Worcestershire sauce, noodles, and soups.
• Spoon into a greased 3-quart casserole dish; top with cheese.
• Bake at 350º for 45 minutes.

CHEESY BEEF NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir gravy mix, water, and milk together in a bowl until dissolved and smooth.
• Heat a large skillet over medium-high heat and crumble in ground beef; add onion, mushrooms, and garlic. Cook and stir until the beef is evenly browned, 10 to 15 minutes. Drain and discard any excess grease.
• Stir gravy mixture, tomato sauce, diced tomatoes, Italian seasoning, oregano, and basil into ground beef mixture. Season with salt and pepper. Bring beef-tomato mixture to a boil, reduce heat, cover skillet with a lid, and simmer until heated through, 10 minutes.
• Stir Cheddar cheese, mozzarella cheese, and egg noodles into beef-tomato mixture; pour entire mixture into a 9x13-inch casserole dish. Top casserole with Parmesan cheese. Cover dish with aluminum foil.
• Bake in the preheated oven until cheese is melted and noodles are cooked, about 25 minutes.

GRANDMA'S BEEF AND NOODLE CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef, bell pepper, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir flour into the drippings in the pan; slowly whisk in milk and season with salt and pepper. Stir in 1 cup Cheddar cheese, olives, and pimentos.
• Drain noodles and fold into the beef mixture. Transfer to a casserole dish and cover with remaining cheese.
• Bake in the preheated oven until bubbly and cheese is melted and browned, about 40 minutes.

SOUR CREAM BEEF NOODLE CASSEROLE

Steps:

• Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Rinse in cold water to stop the cooking process. Add a splash of olive oil to prevent the noodles from sticking.
• Meanwhile, brown the ground beef in a skillet, breaking up any clumps. Drain any excess fat.
• Add chopped onion and garlic to the skillet and sauté until fragrant, about 3 minutes.
• Pour in tomato sauce and diced tomatoes. Season with Worcestershire sauce, smoked paprika, red pepper flakes and salt and pepper to taste and simmer until sauce has thickened, about 5 minutes.
• In a large mixing bowl, combine sour cream, cottage cheese, Parmesan cheese and cooked egg noodles. Mix well.
• Spoon half the creamy pasta mixture into a 9×13 casserole dish.
• Top with half the beef mixture and half the cheddar cheese.
• Repeat with one more pasta - beef - cheddar layer each. Finish with a cheddar cheese layer on top.
• Bake uncovered at 350°F for 25-30 minutes or until cheese has melted.
• Top with optional parsley and dish and serve hot.
• Enjoy!

BEEF AND CHEDDAR CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
• Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
• Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

BEEF AND NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the noodles according to package directions.
• Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
• When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
• Bake in preheated oven for 30 minutes.

YUMASETTI CASSEROLE

Steps:

• Preheat oven to 350°.
• Cook noodles according to al-dente package directions.
• Cook and crumble ground beef, onion, and garlic. Drain any excess fat.
• Mix cream soups, sour cream, cheese, and seasonings. Add noodles, beef, and peas. Stir to mix.
• Pour noodle mixture into a 9 x 13" greased baking dish.
• Toast and crumble bread slices and mix with melted butter. Spread the crumbles over the top of the casserole.
• Bake, covered with foil, for about 25 minutes. Then remove the foil and continue baking for another 20 - 25 minutes. Serve immediately.