Recipes

[Chi-town girl]

Homestyle Ground Beef Casserole

You’ve just found your new favorite ground beef recipe, with only 23 minutes of hands-on time, it isn’t labor-intensive. If you find the total time (clocking in just under an hour and 20 minutes) to be just a tad too long for your already hectic weeknights, you don’t need to miss out. 

Casseroles are a fantastic make-ahead option for families who are constantly on the go, and this beefy version is no different. Prep it over the weekend and pop it in the freezer until the night before you’re ready to serve. Just be sure to follow our Test Kitchen’s make-ahead tip found at the bottom of the instructions. Serve with a simple green salad and tasty garlic bread for a dinner that will soon be a fan favorite.

INGREDIENTS

• 1 pound ground round
• 1 (14 1/2-oz.) can diced tomatoes with basil, garlic, and oregano, undrained
• 1 (10-oz.) can diced tomatoes and green chiles, undrained
• 1 (6-oz.) can tomato paste
• 1 teaspoon salt
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon pepper
• 3 cups uncooked medium egg noodles
• 5 green onions, chopped
• 1 (8-oz.) container sour cream
• 1 (3-oz.) pkg. cream cheese, softened
• 4 ounces shredded sharp Cheddar cheese (about 1 cup)
• 4 ounces shredded Parmesan cheese (about 1 cup)
• 4 ounces shredded mozzarella cheese (about 1 cup)

Directions

• Step 1

  Brown ground round in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Stir in both cans diced tomatoes and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; set aside.

• Step 2

  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.

• Step 3

  Spoon egg noodle mixture into a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle with cheeses in order listed.

• Step 4

  Bake, covered, at 350°F for 35 minutes. Uncover and bake 5 more minutes. Let stand 10 to 15 minutes before serving.

  Chef's Notes

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

[sann]

I am going to make this because of the ingredients it sounds fabulous. Thank you!!!!

[tarsmom]

I searched and found this on Pintrest and now I saved it to my recipes - thank you!

[Chi-town girl]

@tarsmom   @sann  & all - I'm pulling some recipes that would be good to make on the weekends for immediate meals but also to make ahead/freeze for easy weekday meals.

Enjoy 

[hopi]

Oh my that looks perferct for weather like today and football friendly family gathering.

[ECBG]

Looks yummy!

[depglass]

You had me at the picture.  I'm always buying those canned tomatoes with different things added and this will use them perfectly.  Its amazing how much you can subtly alter a dish using some of these new canned tomatoes.  Warning:  I recently bought a can of Delmonte that had habaneros added.  That was a bridge too far, the final dish about killed me.  

[Ilovetea]

May try it this week. It looks like a variation of the baked spaghetti I cook a lot of. 

[miata1]

I made this last weekend and it was absolutely delicious.  We loved it and I will definitely make it again.  It came out just like the picture and that is a rare thing for me.  Thank you so much for posting the recipe.  

[Chi-town girl]

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@miata1 wrote:

I made this last weekend and it was absolutely delicious.  We loved it and I will definitely make it again.  It came out just like the picture and that is a rare thing for me.  Thank you so much for posting the recipe.  

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@miata1  - so happy to read your and other's experience with this recipe.! I'm making it tmrw as a test run before I make a double batch to throw in freezer.