Recipe by Kathleen Burton
"Egg noodles are layered in a casserole with two cheeses and a tasty meat and veggie mixture. Serve with a nice Caesar salad and some garlic bread for a wonderful family treat."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
dry egg noodles
green bell pepper, chopped
1 (4.5 ounce) can
sliced mushrooms, drained
1 (10.75 ounce) can
condensed tomato soup
1 (10.75 ounce) can
condensed cream of mushroom soup
shredded Cheddar cheese
shredded mozzarella cheese
salt and pepper to taste
I was reading about this recipe the other day. It originates from Columbus, Ohio - where I live - so I thought I'd give it a whirl. Well, all I can say is that it was WAY better than I thought it would be. I made this recipe for 2, but I used the whole can of tomato soup plus a good glug of V8 veggie juice, or it would have been way too dry. I also used much more cheese. This was very good - a kind of 'poor man's lasagna.' I will make this again for sure. Thank you very much!
I was disappointed in this recipe. Even my boys who will eat ANYTHING passed on this. Reminded me of a store bought casserole.
Made this last night for a quick and easy meal. I didn't add the celery because I didn't have any. I did add a pepper/onion frozen stir fry to the ground beef. I also seasoned the beef with my favorite seasonings, onion and garlic powder, adobo, oregano, salt and pepper. The family enjoyed it. And even though I thought it was a glorified version of hamburger helper, I enjoyed it also. Will make again.
Ridiculously good for a casserole. I'm not a big casserole fan at all, but this knocked my socks off. I omitted the meat and used some crumbled veggie burger patties instead, and added peas, cayenne pepper and crushed red pepper. It was fabulous. I also used some sliced American cheese on top- AMAZING! The casserole was creamy and flavorful and filling.
This recipe was a big hit at our covered dish dinners at church. The first time I made according to the recipe. After that I changed just a few things. I used about 12 oz noodles, doubled the cheese and added a cup of milk to the meat-soup mix. I also waited to put the top layer of cheese on until the last 10 minutes of baking. Thanks!
I really enjoy this simple to make, easy to reheat meal. I've used cream of celery or chicken in lieu of mushroom and it tastes great.
Good recipe. Not as flavorful as I expected, but still very good. I also froze some and it does freeze well.
Great recipe. Definetely worth a try. I froze some of it and heated it up in the microwave a few days later and it was still good.
* Percent Daily Values are based on a 2,000 calorie diet.
Johnny Marzetti V
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 156
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A hearty baked spaghetti casserole with three kinds of cheese.
Strands of spaghetti squash are topped with a paleo-friendly meat sauce.
See the simple secret to this 5-star ground beef casserole.