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Wednesday, June 2, 2010

Beef Noodle Casserole by Andrea

1 lb. ground beef
1 bag frozen Mirapoix (onions, peppers)
1 1/2-2 c. ketchup
1/2 stick butter
1 12oz. bag egg noodles
1 pkg cream cheese
2 t. Worcestershire sauce
1 can cream of mushroom
garlic powder & salt to taste
3 c. shredded cheddar

Instructions: Brown ground beef and salt to taste, drain. Saute green pepper and onion in small amount of butter or oil @ 10 min. Combine with beef and add ketchup. Simmer in large pot for 15 min.
In a separate pot, cook noodles according to pkg. directions and drain. Return to pot and add 1/2 stick of butter, cream cheese, Worcestershire sauce, soup, and seasonings.
Grease 9x13 pan and place noodle mixture in pan. Layer the ground beef mixture over noodles. Cover with foil and bake or freeze.
To bake on assembly day, cook covered at 350 for 20 min. Add cheese and cook uncovered until cheese melts.
To cook later, defrost and cook same as above. (May take longer if straight from refrigerator.)


  1. This recipe isn't written very well. Butter is added twice, but listed once. And it says to cover with foil before putting it in the pan? And top noddle mixture with beef noodles? Confusing.

    I browned the meat. Melted 1/2 stick of butter and sauted a chopped onion (didn't have peppers). To that I added cream cheese and heated, stirring until smooth. I added the ketchup, cream cheese/butter/onion mix, worcestershire sauce, soup and cheese to the beef. After cooking the noodles I added them to the meat mixture, stiring to combine. I placed in a greased pan and baked for 20 minutes at 350. Cheese could have been added on top and not mixed in.

  2. Let me go back and clarify some of the directions. This recipe is handed down and not from a cookbook, so you know how "grandma" recipes can be. Sorry you had trouble.