Hamburger Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 9 servings (about 1⅔ cups each)
  • 5 cups dry egg noodles, cooked
  • 1 lb 93% lean ground beef
  • 1 onion, diced
  • 1 green bell pepper, diced
  • ½ tsp salt and black pepper, to taste
  • 3 cloves garlic, minced
  • 1 tsp Italian Seasoning
  • 1 (8 oz) can tomato sauce
  • 1 (14 oz) can Italian-style diced tomatoes
  • 1 cup frozen peas and carrots
  • ¾ cup frozen corn
  • 2 cups shredded cheddar jack cheese, divided
  1. Bring a large pot of water to a rolling boil. Add egg noodles and cook according to directions; drain and set aside.
  2. Preheat the oven to 375 degrees F. Spray a 13x9 baking dish with cooking spray.
  3. In a large, nonstick skillet cook the ground beef until no longer pink, breaking it up with a wooden spoon into crumbles. Add the onion, green pepper, salt, and pepper to the skillet and cook about 5-6 minutes or until vegetables are tender. Add the garlic and Italian seasoning; cook for 1 minute or until fragrant.
  4. Pour tomato sauce and diced tomatoes into the skillet and cook for 1-2 minutes, stirring well to combine ingredients.
  5. In the large pot used to cook the egg noodles, combine the noodles, beef mixture, peas and carrots, corn, and half the cheese; mix well and transfer to the prepared baking dish. Top with the remaining cheese and bake for 25 minutes.
  6. Serve warm, garnished with fresh parsley, if desired.
Recipe ever so slightly adapted from Spaceships and Laser Beams
Nutrition Information
Serving size: 1⅔ cups Calories: 335 Fat: 10.8 Carbohydrates: 36.8 Sugar: 6.3 Sodium: 547 Fiber: 3.0 Protein: 22.9 Cholesterol: 88
Recipe by Prevention RD at