This beef noodle casserole is perfect when there's a busy day coming up, because you can prepare it ahead of time. It's ideal for a potluck, too. The flavors blend together to create a delicious combination.
Total Time
Prep: 20 min. Bake: 45 min.
Makes
10 servings
Ingredients 1 package (8 oz.) egg noodles2 pounds ground beef1 large onion, chopped1 medium green pepper, chopped1 can (14-3/4 ounces) cream-style corn1 can (10-3/4 ounces) condensed tomato soup, undiluted1 can (8 ounces) tomato sauce1 jar (2 ounces) sliced pimientos, drained2 tablespoons chopped jalapeno pepper1-1/2 teaspoons salt1/2 teaspoon chili powder1/4 teaspoon ground mustard1/4 teaspoon pepper1 jar (4-1/2 ounces) sliced mushrooms, drained1-1/2 cups shredded cheddar cheese Directions 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. Can you freeze Beef Noodle Casserole?
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°.
Peppers (Hot) Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Nutrition Facts
1 serving: 358 calories, 14g fat (7g saturated fat), 84mg cholesterol, 980mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 25g protein.
