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Nutrition Facts
Serving Size 1 (297g) Recipe makes 6 servings
Calories 423
Calories from Fat 168		(39%)
Amount Per Serving		%DV
	Total Fat 18.7g	28%
	Saturated Fat 8.2g	41%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.5g
Cholesterol 100mg		33%
Sodium 701mg		29%
Potassium 625mg		17%
Total Carbohydrate 36.5g		12%
	Dietary Fiber 2.8g	11%
	Sugars 4.8g
Protein 27.0g		54%
detailed view... how is this calculated?

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Ground Beef Casserole

Recipe #81764 | 50 min | 20 min prep | add private note

⁽³⁸⁾ RATE IT NOW Print Recipe

By: l0vetw0c00k
Jan 21, 2004

Ultimate church supper or PTA pot luck dish. Whole family loves this one. Dinner in a dish. Just add a salad and bread.

SERVES 6 -8 (change servings and units)

Ingredients

1 lb lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
1 (1 lb) can chopped tomato, undrained
1/2 teaspoon salt
1 can cream of mushroom soup
1 (8 ounce) package noodles
1 cup shredded sharp cheddar cheese

Directions

1
Brown ground beef, onion, bell pepper.
2
Drain excess fat if necessary.
3
Add tomatoes, salt, soup.
4
Allow to simmer while cooking noodles according to package directions.
5
Drain noodles.
6
Add cooked noodles and 1/2 of the cheese to meat mixture.
7
Pour into casserole dish and sprinkle with remaining cheese.
8
Bake at 350 degrees for 30 minutes.

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Featured Reviews for This Recipe

From: Kim D.

On Jan 24, 2009

Really good! I had planned to make this for dinner, but DH ended up making since I had to work late. He used cream of celery instead of cream of mushroom soup. Other than that, he followed the directions. We both enjoyed it and will make again. Thanks for posting!

1 person found this review helpful

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From: 1016176

On Nov 30, 2008

0 people found this review helpful

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From: Dreamgoddess

On Apr 21, 2004

Good basic recipe. I think the addition of some spices and garlic to give it a little kick would be great next time. Also, I'll leave off the remaining cheese until about 5 min. before the casserole is ready...the cheese on top had turned into a hard crust after 30 min. baking and I caught it just before it began to burn.

14 people found this review helpful

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From: Christi W

On Apr 3, 2004

Very Good and easy. I didn't have green bell pepper so I used red. I prefer red bell peppers and I thought is was delicious. If you are in a big hurry it doesn't really need 30 minutes in the oven, mine was good at 15. I also used fat free mushroom soup and didn't miss the fat. I'll make it again.

9 people found this review helpful

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Read all 41 reviews