Beef Noodle Casserole

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 918kcal

Ingredients

Potato Salad

  • 1 lb Baby potatoes cooked in salted boiling water until fork tender
  • 1 TBSP Extra-virgin olive oil
  • 1 TBSP Lemon juice
  • 1.25 tsp Lemon zest
  • 1 clove Garlic minced
  • 1 TBSP Fresh dill chopped
  • 2 TBSP Fresh parsley finely chopped
  • 1.5 TBSP Fresh chives chopped
  • 1.5 TBSP Mayonnaise
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Red pepper flakes

Seasoning

  • Salt to taste
  • Black pepper to taste

Casserole

  • 4 oz Egg noodles
  • 1 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • cup Onion finely chopped
  • 1 tsp Garlic minced
  • 6 oz Tomato sauce
  • 5 oz Canned diced tomato drained
  • ¾ tsp Italian seasoning
  • 3/4 cup Cheddar cheese shredded
  • ¾ TBSP Fresh parsley chopped
  • Nonstick spray

Sweet Tea

  • 24 oz Sweet tea cold

Instructions

  • Rinse the potatoes and place them in a pot of cold water. Salt the water. Bring to a boil. Reduce the heat to simmer and cook until the potatoes are fork-tender. This will take anywhere from 15 to 18 minutes. Drain the potatoes and then half the potatoes. Be careful when doing this, since they are still hot. If some of your baby potatoes are very large, cut them in quarters.
  • Add the potatoes into a large bowl.
  • Drizzle some olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, chives, salt, black pepper, mayo, and mustard. Mix everything really well. Refrigerate until ready to serve.
  • Bring a pot of salted water to a boil; add the egg noodles and cook according to package directions.
  • Preheat the oven to 400℉ (204℃).
  • While the noodles are cooking, heat the olive oil in a large pan over medium-high heat.
  • Add the ground beef to the pan and cook for 4-5 minutes, breaking up the meat with a spatula.
  • Add the onion and garlic to the pan and cook for an additional 5 minutes, or until the onion has softened and the beef is cooked through. Season with salt and pepper to taste.
  • Add the tomato sauce, tomatoes, and Italian seasoning to the beef and stir to combine.
  • Drain the noodles and add to the pan with the beef; toss to combine.
  • Pour the beef and noodle mixture into a baking dish that's been coated in nonstick spray. Top with cheddar cheese.
  • Bake for 10-15 minutes or until cheese is melted.
  • Portion the casserole and garnish with parsley. Serve with potato salad, bread, and sweet tea.

Nutrition

Calories: 918kcal | Carbohydrates: 102g | Protein: 51g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 2203mg | Potassium: 708mg | Fiber: 5g | Sugar: 33g | Vitamin A: 1016IU | Vitamin C: 11mg | Calcium: 462mg | Iron: 4mg

Beef Noodle Casserole

No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 918 kcal

Ingredients
 
 

Potato Salad

  • 1 lb Baby potatoes cooked in salted boiling water until fork tender
  • 1 TBSP Extra-virgin olive oil
  • 1 TBSP Lemon juice
  • 1.25 tsp Lemon zest
  • 1 clove Garlic minced
  • 1 TBSP Fresh dill chopped
  • 2 TBSP Fresh parsley finely chopped
  • 1.5 TBSP Fresh chives chopped
  • 1.5 TBSP Mayonnaise
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Red pepper flakes

Seasoning

  • Salt to taste
  • Black pepper to taste

Casserole

  • 4 oz Egg noodles
  • 1 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • cup Onion finely chopped
  • 1 tsp Garlic minced
  • 6 oz Tomato sauce
  • 5 oz Canned diced tomato drained
  • ¾ tsp Italian seasoning
  • 3/4 cup Cheddar cheese shredded
  • ¾ TBSP Fresh parsley chopped
  • Nonstick spray

Sweet Tea

  • 24 oz Sweet tea cold

Instructions
 

  • Rinse the potatoes and place them in a pot of cold water. Salt the water. Bring to a boil. Reduce the heat to simmer and cook until the potatoes are fork-tender. This will take anywhere from 15 to 18 minutes. Drain the potatoes and then half the potatoes. Be careful when doing this, since they are still hot. If some of your baby potatoes are very large, cut them in quarters.
  • Add the potatoes into a large bowl.
  • Drizzle some olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, chives, salt, black pepper, mayo, and mustard. Mix everything really well. Refrigerate until ready to serve.
  • Bring a pot of salted water to a boil; add the egg noodles and cook according to package directions.
  • Preheat the oven to 400℉ (204℃).
  • While the noodles are cooking, heat the olive oil in a large pan over medium-high heat.
  • Add the ground beef to the pan and cook for 4-5 minutes, breaking up the meat with a spatula.
  • Add the onion and garlic to the pan and cook for an additional 5 minutes, or until the onion has softened and the beef is cooked through. Season with salt and pepper to taste.
  • Add the tomato sauce, tomatoes, and Italian seasoning to the beef and stir to combine.
  • Drain the noodles and add to the pan with the beef; toss to combine.
  • Pour the beef and noodle mixture into a baking dish that's been coated in nonstick spray. Top with cheddar cheese.
  • Bake for 10-15 minutes or until cheese is melted.
  • Portion the casserole and garnish with parsley. Serve with potato salad, bread, and sweet tea.

Nutrition

Calories: 918kcalCarbohydrates: 102gProtein: 51gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 173mgSodium: 2203mgPotassium: 708mgFiber: 5gSugar: 33gVitamin A: 1016IUVitamin C: 11mgCalcium: 462mgIron: 4mg
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