Recipe By Anonymous
Rating
Published Jun 8th
Prep 25m Cook 30m Additional 5m Ready In 1h
Servings 10 servings Calories 335.5

Egg noodles are layered in a casserole with two cheeses and a tasty meat and veggie mixture. Serve with a nice Caesar salad and some garlic bread for a wonderful family treat.

Recipe Ingredients

  • 1 (8 ounce) package dry egg noodles
  • 2 pounds ground beef
  • 1 small onion, chopped
  • 2 strips celery, chopped
  • 1 small green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup shredded Cheddar cheese
  • ½ cup shredded mozzarella cheese
  • salt and pepper to taste

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and set aside.
  3. 3 In a medium sized saucepan over medium high heat, stir together the ground beef, onion, celery, green bell pepper, garlic, and mushrooms. Cook until beef is evenly brown and vegetables are tender. Drain fat. Stir in the tomato soup and cream of mushroom soup.
  4. 4 Place half of the cooked egg noodles in the prepared baking dish. Layer with half of the meat mixture and half of both cheddar and mozzarella cheeses. Salt and pepper to taste, then repeat the layers with the remaining cheese being the top layer; salt and pepper to taste once again, if desired.
  5. 5 Bake in the preheated oven 30 minutes, or until the cheese is completely melted and the surface is hot and bubbly.

Nutrition Facts

  • Calories 335.5
  • Carbohydrate 22.3 g
  • Cholesterol 82.3 mg
  • Fat 17.3 g
  • Fiber 1.4 g
  • Protein 22.2 g
  • Saturated Fat 7 g
  • Sodium 553.2 mg
  • Sugar 3.8 g

Reviews

  1. Made this last night for a quick and easy meal. I didn't add the celery because I didn't have any. I did add a pepper/onion frozen stir fry to the ground beef. I also seasoned the beef with my favorite seasonings onion and garlic powder adobo oregano salt and pepper. The family enjoyed it. And - Read more ...
  2. Ridiculously good for a casserole. I'm not a big casserole fan at all but this knocked my socks off. I omitted the meat and used some crumbled veggie burger patties instead and added peas cayenne pepper and crushed red pepper. It was fabulous. I also used some sliced American cheese on top- AMAZING! The casserole - Read more ...
  3. This recipe was a big hit at our covered dish dinners at church. The first time I made according to the recipe. After that I changed just a few things. I used about 12 oz noodles doubled the cheese and added a cup of milk to the meat-soup mix. I also waited to put the - Read more ...
  4. I was reading about this recipe the other day. It originates from Columbus Ohio - where I live - so I thought I'd give it a whirl. Well all I can say is that it was WAY better than I thought it would be. I made this recipe for 2 but I used the whole - Read more ...
  5. I was disappointed in this recipe. Even my boys who will eat ANYTHING passed on this. Reminded me of a store bought casserole.
  6. Good recipe. Not as flavorful as I expected but still very good. I also froze some and it does freeze well.
  7. I really enjoy this simple to make easy to reheat meal. I've used cream of celery or chicken in lieu of mushroom and it tastes great.
  8. Great recipe. Definetely worth a try. I froze some of it and heated it up in the microwave a few days later and it was still good.
  9. This was very good. I substituted ground turkey for the ground beef. Quick to make and the whole family ate it up.
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