Ground Beef and Noodle Bake

READY IN: 1hr 20mins
SERVES: 9
UNITS: US

INGREDIENTS

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

  • 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.
  • Transfer to a large mixing bowl.
  • Add in all of the following ingredients, except for the cooked noodles and the shredded cheese; mix very well to combine.
  • Add in the cooked egg noodles; mix to combine.
  • Transfer to a 13 x 9-inch greased baking dish.
  • Sprinkle with more grated Parmesan cheese if desired.
  • Top/sprinkle with the 2 cups grated cheese.
  • Bake at 350 degrees for 45 minutes, or until heated through.
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