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Favorite Hamburger Noodle Bake

This is an old family favorite I made when my boys were growing up. There were never any leftovers.—Patricia Teller, Lewiston, Idaho
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    2 casseroles (4 servings each)

Ingredients

  • 5 cups uncooked egg noodles
  • 2 pounds ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 2 cups shredded cheddar cheese
  • 1-1/2 cups water
  • 1/2 cup chili sauce
  • 1-1/2 cups soft bread crumbs
  • 3 tablespoons butter, melted

Directions

  • Preheat oven to 350°. Cook noodles according to package directions until al dente; drain. In a 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 2 greased 8-in. square baking dishes.
  • Toss bread crumbs and butter; sprinkle over casseroles. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.
    Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing covered time to 45-50 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 10-15 minutes longer or until golden brown.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 serving: 477 calories, 24g fat (13g saturated fat), 120mg cholesterol, 794mg sodium, 34g carbohydrate (8g sugars, 2g fiber), 31g protein.

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