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Cheesy Beef Noodle Casserole

Kc Stevens

"This is definitely kid approved. My daughter is the pickiest eater; she and even her friends will ask for it again and again."
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Ingredients

1 h servings 504 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Stir gravy mix, water, and milk together in a bowl until dissolved and smooth.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until cheese is melted and noodles are cooked, about 25 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 504 calories; 24.4 g fat; 38.9 g carbohydrates; 31.6 g protein; 116 mg cholesterol; 1036 mg sodium. Full nutrition

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Reviews

Read all reviews 22
  1. 26 Ratings

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Most helpful positive review

This is a wonderfully delicious recipe. I love making casseroles and this will be one of my top favorites. The changes I made were I used beef broth in pace of the water and used cooked noodles...

Most helpful critical review

The noodles were not cooked evenly. It tasted a lot like Hamburger Helper. My husband liked it. I couldn't stand the smell, the look, or the taste of it. I would definitely suggest cooking t...

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This is a wonderfully delicious recipe. I love making casseroles and this will be one of my top favorites. The changes I made were I used beef broth in pace of the water and used cooked noodles...

The noodles were not cooked evenly. It tasted a lot like Hamburger Helper. My husband liked it. I couldn't stand the smell, the look, or the taste of it. I would definitely suggest cooking t...

Made exactly as written and it was enjoyed by the whole family. A definite keeper.

I really liked the casserole, but it did come out better since I didn't use the tomato sauce or cheddar cheese, I used Montery Jack instead

Wonderful! Hubby and son loved it! And they can both be hard to please. It goes without out saying that this will be a regular dish. I added sliced black olives and some red chili powder. I will...

This is really good, fast and simple. Strongly recommend!

Worked great with Tinkyada Brown Rice Spirals with Rice Bran to make it gluten free. These noodles cooked perfectly as directed. The only diced tomatoes I had were Rotel mild with green chilies,...

Really good. I cooked the noodles and left out the canned mushrooms. Why would anyone use canned mushrooms? I would have tossed in some fresh ones, but was out of them. Next time I will put ...

Loved it! And the kids loved it! I haven't even gotten a complaint about the mushrooms...! And I followed the recipe except I used two 8 oz cans tomato sauce and one 14 oz can diced tomatoes wit...