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Italian Noodle Casserole

Canned goods make it a snap to assemble this hearty Italian dish from Joann Hosbach, Las Cruces, New Mexico.
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    6-8 servings

Ingredients

  • 1 pound ground beef
  • 1 package (8 ounces) wide egg noodles
  • 1 tablespoon olive oil
  • 2 cups shredded Colby cheese, divided
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 2 teaspoons Italian seasoning
  • 2 teaspoons dried parsley flakes
  • 1/8 teaspoon each onion salt, garlic salt and pepper
  • 2 tablespoons grated Parmesan cheese

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Meanwhile, cook noodles according to package directions; drain. In a large bowl, combine the beef, noodles, oil, 1-1/2 cups Colby cheese, tomato sauce, beans, tomatoes, soup and seasonings.
  • Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Sprinkle with Parmesan cheese and remaining Colby cheese. Bake, uncovered, for 5-10 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 444 calories, 20g fat (9g saturated fat), 92mg cholesterol, 1047mg sodium, 40g carbohydrate (8g sugars, 5g fiber), 27g protein.

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