EGG NOODLE CASSEROLE

EGG NOODLE CASSEROLE
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From the kitchen of Rick Noel
  • CourseMain Dish
EGG NOODLE CASSEROLE
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of Rick Noel
  • CourseMain Dish
Ingredients
  • 2 lb. ground beef or chuck browned and drained
  • 12 oz. package egg noodles prepared
  • 1 medium onion chopped
  • 1 green pepper chopped
  • 1 package fresh or canned mushrooms
  • ½ tsp. pepper
  • ½ tsp. oregano
  • ½ tsp. garlic powder
  • ½ tsp. onion salt
  • ½ tsp. McCormick’s roasted garlic and herb seasoning
  • 2 10.5 oz cans of tomato soup or pasta sauce
  • ¼ cup Sweet Baby Ray’s Barbecue sauce
  • ½ cup Parmesan cheese
  • 8-12 oz. package shredded mozzarella
  • 8-12 oz. package shredded cheddar cheese
Instructions
  1. Brown beef until almost done and drain. Add seasonings, onions, mushrooms and pepper, continue cooking until vegetables are soft. Add sauces and simmer about 10 minutes.
  2. Bring 1 quart water (lightly seasoned with Lawery’s salt) to a boil.
  3. Add noodles and cook until ¾ done. Drain.
  4. Spray a 9X13 dish with cooking spray.
  5. Layer ½ the noodles and ½ the sauce, mix slightly and top with ½ the cheese. Repeat.
  6. May sprinkle some Italian seasoning over the cheese. Cover lightly with foil and bake at 350 degree for 35 minutes.
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