A good friend of mine had a baby last week, and as a helpful gift of food, I made this Hamburger Noodle Bake from Taste of Home’s Freezer Pleasers cookbook. It isn’t particularly healthy, but it’s not bad either. The unhealthiest ingredients are the egg noodles, which I’m pretty sure you could substitute with regular noodles OR skip altogether and serve on a bun like sloppy joes; and the ground beef, which you can get in varying ratios (mine was 80/20) or use ground turkey instead. Nevertheless, it is very tasty!
Keep in mind when you read the recipe that it makes 2 9×9 casseroles of 4 servings each (but I only eat half of that “serving” at a time–big servings).
Hamburger Noodle Bake
5 cups uncooked egg noodles
2 pounds ground beef
1 cup chopped onion
1/2 cup chopped green peppers
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
2 cups (8 oz) shredded cheddar cheese
1 1/2 cups water
1/2 cup chili sauce (I didn’t have chili sauce, but enchilada sauce seemed to work just fine!)
1 1/2 cups soft bread crumbs
3 tablespoons butter, melted
- Cook noodles according to package directions until almost tender; drain.
- In large skillet, cook the beef, onion and green pepper over medium-high heat for 10-12 minutes or until meat is no longer pink; drain.
- Stir in the noodles, soup, cheese, water and chili sauce.
- Transfer to two greased 8×8 or 9×9 square baking dishes.
- Toss the bread crumbs and butter; sprinkle over casseroles.
- Cover and freeze one casserole for up to 3 months.
- Bake the second casserole, uncovered, at 350 for 35-40 minutes or until bubbly and golden brown. (Personally, I don’t think you need to bake it. Everything is safe to eat and it’s already hot, so eat away and keep the leftovers in the fridge!)
- To use the frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350 for 60 minutes. Uncover and bake 10-15 minutes longer or until headed through.