Hearty Beef and Noodle Casserole


Hearty Beef and Noodle Casserole

This is a variation of a Taste of Home magazine recipe
Course Main Course
Servings 8


  • 1 lb ground beef browned and drained
  • 1 tbsp butter
  • 1 large onion chopped
  • 1 cup green pepper chopped
  • 1 tbsp Worchestershire sauce
  • 10 ounces wide noodles cooked and drained
  • 2 cans cream of tomato soup
  • 1 can cream of mushroom soup
  • 1 cup cheddar cheese shredded


  • Drain beef into a bowl and discard greasy water somewhere other than a drain.
    Melt butter in a skillet over medium-high heat.
    Sauté onion and peppers until tender.
    Add beef, Worcestershire, noodles and soups; mix well.
    Spoon into a greased casserole dish; top with cheese.
  • Bake at 350°F for 45 minutes.


This recipe freezes well in two 9x9 pans. Simply thaw and bake according to the directions above.
Easy Variation:
Mix in the UNcooked noodles and 3 cups of water into the other ingredients. Cover the dish with foil so the noodles can adequately steam/cook. The texture of this will be a bit different from the original recipe but it is easier if you're short on time.
Keyword beef, casserole, noodle

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