Beef and Noodle Casserole
- Prep Time 30 min.
- Cook Time 30 min.
- Serves 4
Submitted by Candace Cook
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1. Ingredients
- 6 ounces egg noodles
- 1 pound ground beef
- 2 (10.75 ounce) cans condensed tomato soup
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 pound shredded Cheddar cheese
- 1/4 cup dry sherry
- 1/4 cup grated Parmesan cheese
Nutrition Info
Per Serving
- Calories: 744 kcal
- Carbohydrates: 55 g
- Dietary Fiber: 1 g
- Fat: 38 g
- Protein: 44 g
- Sugars: 12 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 4 servings
3. Still Hungry?
Condensed tomato soup makes the sauce for this easy to prepare baked casserole. Cheddar cheese, Worcestershire sauce, and garlic provide additional flavor.
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I have had this before
g-funk-error - December 10, 2007 12:52:11 PM PSTHowever, it is ok. I have added red pepper and chilli pepper to spice it up more. I suggest also using Campbell's Old Fashion Tomato Soup. Better texture.
6 of 6 found this review helpful.
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Good start --here are some add-ins
Ann - December 10, 2007 01:28:40 PM PSTHere is my version of this recipe, which uses the same general cooking guidelines, just some different ingredients.
ALTERATIONS:
OMIT the parmesan cheese
OMIT the cheddar cheese the recipe says to STIR INTO the casserole
OMIT the tomato soup and worcestershire sauce
OMIT SHERRY (or maybe the sherry is worth a try!!!!)
INSTEAD:
Add 1 cup cottage cheese and 2/3 cup sour cream (instead of the cheddar cheese)
Use one small size can of tomato SAUCE instead of the tomato soup
Add 3 Tablespoons of chopped scallions.
FINAL TOUCH:
Sprinkle entire casserole with 1 1/2 cups of shredded mild or medium cheddar cheese (so, the cheddar cheese goes on TOP rather than into the casserole!)
BAKE for around 35 minutes at 350 degrees
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My kids put this casserole in their top three of favorite casseroles, and I make it for church gatherings and such --freezes fabulously well --just add the topping of cheddar cheese right before baking) Can be doubled8 of 12 found this review helpful.
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Very good but....
Jessica R - December 10, 2007 01:19:42 PM PSTI would drain the beef before adding in the soup... it doesn't say to do that, but i did it that way. I don't know if it will change the nutritional value (if they assumed people will do that or not, idk).
((I also cook the beef with the worschester sauce and garlic and a few onions. you can add whatever you like ))4 of 4 found this review helpful.
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Can wait to try it agian
N/A - May 29, 2008 10:20:28 AM PSTsounds gross, no matter how you chop it or slice it.
0 of 3 found this review helpful.
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