Beef Noodle Bake

Green Giant® sliced mushrooms provide a simple addition to this beef and noodle bake - a cheesy dinner that can be made ready in less than an hour!

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Servings 6

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ingredients 8
Prep Time 30 min
Total Time 55 min

Ingredients

6: oz. (4 cups) uncooked dumpling egg noodles

1: lb. lean ground beef

1: small onion, thinly sliced

1/2: medium green bell pepper, chopped

1: (15 or 15.5-oz.) can sloppy Joe sandwich sauce

1: (10 3/4-oz.) can condensed cream of mushroom soup

1: (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

2: oz. (1/2 cup) shredded Cheddar cheese

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Directions

1 Cook noodles to desired doneness as directed on package. Drain.
2 Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large skillet, combine ground beef, onion and bell pepper; cook over medium-high heat until beef is thoroughly cooked and vegetables are tender. Drain.
3 Add sandwich sauce, soup and mushrooms; mix well. Heat until bubbly. Gently stir in cooked noodles. Pour mixture into sprayed casserole. Sprinkle with cheese.
4 Bake at 350°F. for 20 to 25 minutes or until casserole is thoroughly heated and cheese is melted.

EXPERT TIPS

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Expert Tips

This beef-noodle casserole has it all: It’s creamy, filled with mushrooms and spicy tomato flavor, and it’s topped with cheese.

Use a pot large enough to hold water three times the volume of the noodles you are going to cook. This ratio allows the noodles to cook evenly. Add the noodles to briskly boiling water and stir them immediately to prevent them from clumping together.

To keep from “crying” when you cut up onions, chill them before cutting, or slice them under running water. Try holding a piece of bread between your teeth as you cut to help keep the tears at bay.