Layered Beef Noodle Bake Recipes

SKINNY BEEF AND NOODLE LAYERED CASSEROLE

Steps:

• Preheat oven to 350°F. Grease a 2-quart casserole or square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
• Meanwhile, in a large skillet, cook beef until browned. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
• In a medium bowl, beat together yogurt and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
• Cover casserole or baking dish with lightly greased foil. Bake about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
• Make-Ahead Directions: Prepare as directed without baking. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake, covered, in a 350°F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

EIGHT-LAYER CASSEROLE

Steps:

• Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
• Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
• In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
• Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
• Makes 8 servings

SOUR CREAM NOODLE BAKE

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
• Cook the egg noodles until al dente. Drain and set aside.
• In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
• To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
• Serve with crusty French bread.
• To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
• To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

SOUR CREAM AND GROUND BEEF LAYERED CASSEROLE

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking pan.
• In a large skillet, cook the ground beef with onion, garlic and chili flakes (if using) over medium heat until meat is browned and no longer pink; drain fat then stir in the Parmesan cheese.
• Add tomato sauce and sugar; bring mixture to a boil; cover, reduce heat and simmer for about 30 minutes stirring occasionally (season with salt and pepper about halfway through of cooking time).
• Transfer meat mixture to a greased baking dish; set aside.
• In a bowl beat cream cheese and sour cream at low speed until smooth.
• Add in green onions then stir to combine.
• Spread the cream cheese mixture over the ground beef in the dish.
• Top with cooked noodles, then sprinkle the shredded cheddar cheese over the noodles.
• Sprinkle with paprika.
• Bake for 25-30 minutes or until hot and bubbly.

LAYERED BEEF-NOODLE BAKE

Steps:

• Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. Cook noodles as directed on package. Drain; rinse with hot water.
• Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce and cooked noodles.
• In medium bowl, beat cream cheese, sour cream and milk with spoon until smooth.
• Spoon half of the noodle mixture into baking dish. Top evenly with cheese mixture. Spoon spinach evenly over cheese mixture. Top with remaining noodle mixture. Cover with foil.
• Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until hot. Cut into squares.

BEEF NOODLE BAKE

Steps:

• In a skillet, cook beef and onion until meat is no longer pink; drain.
• Remove from the heat; stir in tomato sauce, sour cream, cream cheese, sugar and garlic salt; mix until blended.
• Place half of the noodles in a greased 13-in.x9-in.x2-in. baking dish; top with half of the beef mixture. Repeat layers.
• Cover and bake at 350 degrees for 30-35 minutes or until heated through.
• Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.

GROUND BEEF AND NOODLES BAKE

Steps:

• Cook wide egg noodles in water and drain. Cook 1-2 minutes less than package instructions.
• Preheat oven to 350 degress F. Spray a 13 x 9 inch baking dish with non stick cooking spray.
• In a large skillet, brown ground beef and onions; drain excess grease if needed.
• To the skillet add tomato sauce, sour cream, softened cream cheese, sugar, and garlic salt and stir until combined.
• In the prepared baking dish, layer 1/2 noodles topped with 1/2 beef sauce. Repeat.
• Cover with foil, and bake for 30 minutes.
• Turn off oven. Remove foil; sprinkle with shredded cheese. Return to oven for another 5 minutes or until the cheese is melted.

CREAMY BEEF NOODLE BAKE

Steps:

• Heat oven to 350°F. Prepare a 9x13 baking dish and spray with cooking spray.
• Cook the ground beef in a skillet pan, over medium-high heat, until no longer pink. Drain any excess grease.
• Add the tomato sauce, onion powder, salt, and pepper into the meat. Stir and let it simmer, over medium heat, while the egg noodles cook.
• Cook the egg noodles according to package directions. Don't forget to add at least 1 teaspoon of salt in with the noodles. * I usually add about 2 teaspoons of kosher salt.
• In large mixing bowl, stir together the sour cream and cottage cheese.
• When noodles are done cooking, drain the noodles, but do not rinse. Add the noodles into the mixing bowl with the cottage cheese and stir to coat all the noodles.
• Pour half the egg noodle mixture into your prepared pan, top with half the ground beef mixture, and then half the shredded cheese. Repeat.
• Cover with foil and cook for 20 minutes.* If you want those crunchy casserole edges and noodle edges then don't cover with tin foil.

LAYERED BEEF CASSEROLE

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper. , Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving., Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.

LAYERED EGG NOODLE BAKE

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large skillet over medium heat oil. Add sliced mushrooms, green bell pepper, onion, and saute for 5 minutes. Stir in ground beef and brown; drain excess grease. Add tomatoes, tomato paste, parsley, Italian seasoning, dried oregano, cayenne pepper, salt, ground black pepper and sugar. Cover and simmer for 30 minutes. Stir occasionally.
• In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.
• To assemble, in a greased 2 quart casserole dish layer egg noodles. Spread tomato mixture over noodles, followed by the cream cheese mixture. Sprinkle with remaining grated Parmesan cheese and paprika.
• Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.