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Homestyle Ground Beef Casserole

Published: Friday, January 10, 2020

1 lbs. ground round

14½ oz. can diced tomatoes with basil, garlic and oregano, undrained

10 oz. can diced tomatoes and green chiles, undrained

6 oz. can tomato paste

1 tsp. salt

½ tsp. dried Italian seasoning

¼ tsp. pepper

3 c. uncooked medium egg noodles

5 green onions, chopped

8 oz. container sour cream

3 oz. cream cheese, softened

4 oz. (1 c.) shredded sharp Cheddar cheese

4 oz. (1 c.) shredded Parmesan cheese

4 oz. (1 c.) shredded Mozzarella cheese

Brown ground round in a large skillet over medium, stirring constantly, 5-8 minutes or until meat crumbles and is no longer pink; drain. Stir in both cans diced tomatoes, tomato paste, salt, seasoning and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; set aside.

Preheat oven to 350°F. Prepare egg noodles according to package directions. Stir together hot cooked noodles, chopped green onions, sour cream and cream cheese until blended.

Spoon egg noodle mixture into a lightly greased 13x9" baking dish. Top with beef mixture; sprinkle with cheeses in order listed. Bake, covered, at 350° for 35 minutes. Uncover and bake 5 more minutes. Let stand 10-15 minutes before serving. —6 servings.

To make ahead: Label and freeze assembled, unbaked casserole up to 1 month. Thaw in fridge overnight. Let stand 30 minutes; bake as directed.

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