Time 1h5m Yield 10 servings. Number Of Ingredients 15 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°.
Time 1h5m Yield 8 servings. Number Of Ingredients 9 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.
Time 30m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds. Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender. Remove from the heat. Sprinkle over the chives and serve directly from the pan.
Time 1h15m Yield 6 Number Of Ingredients 10 Steps:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Mix sour cream, cream cheese, and onion in a bowl. Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese. Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.
Time 45m Yield 6 Number Of Ingredients 10 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.
Time 35m Yield 6 serving(s) Number Of Ingredients 6 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.
Time 35m Yield 3 servings. Number Of Ingredients 10 Steps:
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, onions, chilies, garlic and salt. In a small bowl, combine cream cheese and sour cream. Drain noodles. , Place 1/2 cup beef mixture in a 1-qt. baking dish coated with cooking spray. Layer with half of the noodles, cream cheese mixture and cheese. Spread 1/2 cup beef mixture over cheese; repeat layers. Spoon remaining beef mixture over top. , Cover and bake at 350° for 20-25 minutes or until bubbly.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 9 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.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Boil egg noodles (fetteccine or linguine) in water until al dente. Rinse, drain and leave. Brown minced beef in oil, stirring regularly. Add crushed stock cubes (or powder). Add water. Stir in tomato sauce. Add mixed herbs. Stir in salt and pepper to taste. Stir in corn flour paste until mixture combines and thickens. Simmer for 5 minutes. Stir, then take from heat. In a large oblong or square casserole dish, spread half the noodles. Spoon, spread and cover the noodles with half the meat mixture. Spread half the grated cheese over the meat mixture. Repeat a noodle, meat and cheese layer. Bake in medium oven (180C degrees or 350F degrees) ’till browned. Take from oven, cut into meal portions and serve with fresh salad and crusty bread. Can be made before hand and heated when the hordes arrive for their favourite meal.
Time 1h Yield 4 Number Of Ingredients 8 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.
Time 40m Yield 6 servings. Number Of Ingredients 11 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.
Time 1h15m Yield 8 Number Of Ingredients 10 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.
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Combine sour cream, cottage cheese, onion and parsley. Set aside. Cook noodles and drain. Brown ground beef in oil. Drain off liquid and discard. Stir in tomato paste and seasonings. Preheat oven to 325*F. Grease a 9X13 pan. Begin layering as follows: 1/3 meat sauce, 1/2 noodles, 1/2 sour cream mixture. Repeat these layers, ending with meat sauce. Bake, uncovered, 1 hour until golden brown and bubbly. Let stand for 15 minutes before serving.
Time 1h Yield 6 Number Of Ingredients 17 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.
More about “minced beef and noodle casserole recipes”
Time 30m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, soup, cream cheese, milk, bouillon and pepper. Cook and stir until cheese is melted. Meanwhile, cook noodles according to package directions; rinse and drain. Add to skillet; heat through.
