Ground Beef and Noodle Bake

By Kittencalskitchen on April 13, 2005

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Ingredients

    1. 2 lbs ground beef
    2. 1 large onion, chopped
    3. 1 -2 tablespoon fresh minced garlic ( or to taste)
    4. 1 medium green pepper, chopped
    5. 1/4 cup grated parmesan cheese ( or to taste)
    6. 1 (14 3/4 ounce) cans cream-style corn
    7. 1 (10 3/4 ounce) cans condensed tomato soup, undiluted
    8. 1 (8 ounce) cans tomato sauce
    9. 1/3-1/2 cup sliced pimiento, drained
    10. 2 tablespoons chopped jalapeno peppers ( or to taste)
    11. salt and pepper
    12. 1/2-1 teaspoon chili powder
    13. 1/4-1/2 teaspoon ground mustard powder ( or 1 Tbsp prepared mustard or Dijon)
    14. 1 -2 cup canned sliced mushrooms
    15. 1 (8 ounce) packages medium egg noodles, cooked and drained
    16. 2 cups shredded cheddar cheese, mixed with mozzarella cheese ( or marble cheese is good also)

Directions

  1. In a large skillet, cook the beef with the onion, garlic and green pepper over medium heat until the beef is no longer pink and the veggies are tender; drain any fat, and mix in the 1/4 cup grated Parmesan cheese.
  2. Transfer to a large mixing bowl.
  3. Add in all of the following ingredients, except for the cooked noodles and the shredded cheese; mix very well to combine.
  4. Add in the cooked egg noodles; mix to combine.
  5. Transfer to a 13 x 9-inch greased baking dish.
  6. Sprinkle with more grated Parmesan cheese if desired.
  7. Top/sprinkle with the 2 cups grated cheese.
  8. Bake at 350 degrees for 45 minutes, or until heated through.