BEEF NOODLE CASSEROLE

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Beef Noodle Casserole image

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. -Grace Lema, Winton, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 15

1 package (8 oz.) egg noodles
2 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 jar (2 ounces) sliced pimientos, drained
2 tablespoons chopped jalapeno pepper
1-1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups shredded cheddar cheese

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°.

Nutrition Facts : Calories 358 calories, Fat 14g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 980mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.

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