Beef and Noodle Casserole Recipe -
Beef and Noodle Casserole Recipe
  • READY IN 1 hr

Beef and Noodle Casserole

Recipe by  

"This is a great recipe for busy mothers, and it's excellent with a tossed salad and French bread. It's a ground beef casserole that combines egg noodles, some sherry, and cheese in a tomato sauce base. To reduce the fat content, you may use reduced fat cheese, cut green beans, and 93% lean meat. Also, you may adjust the amount of sherry to taste."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook the noodles according to package directions.
  3. Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
  4. When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
  5. Bake in preheated oven for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2007

I made this exactly as prepared and it was delicious. The only advice I can give is to be sure and not over-cook the noodles, maybe even just cook them al dente to be sure they don't come out mushy. Excellent combination of flavors! This will be one of our favorites.

Most Helpful Critical Review
Jul 23, 2003

I love sherry in certain dishes, but this wasn't one of them. If you like hamburger helper (which is good for quickie night dinners when you have to run with the kids) try it, but use marinara sauce instead of the soup. At least you don't have to worry about all of the chemicals as you would in the boxed stuff.


186 Ratings

Sep 08, 2002

This was pretty good. I used low fat ground beef; low fat/low sodium soup and low fat cheddar. My husband liked it more than I did. I'll make it again to keep him happy!

Mar 22, 2006

This is excellent! I have been making this for months now, I'm finally getting around to reviewing it. I make this exactly except that I mix the parm in. The sherry gives it a very rich flavor and the soup makes it luscious and creamy. My husband thinks it tastes like lasagna. Some reviewers have mentioned that baking is unneccesary, I dissagree. The baking melds the flavors together and give the noodles a lovely soft texture,(be sure to cook al dente to start). It is all so worth the effort!

Jul 23, 2003

Hubby said to give it 4 stars. He did eat 2 big helpings. After reading the reviews, I only used 1/8 cup sherry and baked it for 15 minutes, just to let the Parmesan cheese melt on top. I used shredded parmesan instead of grated. The sherry definitely gave it a unique flavor that I enjoyed, but don't think I would have wanted more in the sauce. I also used a mexican blend cheese because I didn't have the cheddar cheese. Next time I might try using at least 1 can of tomato sauce to replace one of the cans of soup.

Sep 08, 2002

Very easy and good! Made it lowfat by using ground turkey, lowfat tomato soup, and omitting the cheese. Still turned out great! Thanks for the recipe!

Dec 17, 2003

Yum, yum! This is truly a comfort food with reminders of casseroles from my youth. I added onion and canned mushroom pieces and left out the sherry and everyone LOVED this recipe. It is to become one of our frequently served fall & winter meals! THANK YOU.

Sep 22, 2003

I thought this was going to be so good but it ended up being Hamburger Helper. It was an exact copy of hamburger helper which you can but in the store for 1/10 of the cost this took to prepare. Not my favorite.


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  • Calories
  • 745 kcal
  • 37%
  • Carbohydrates
  • 55.5 g
  • 18%
  • Cholesterol
  • 169 mg
  • 56%
  • Fat
  • 38.1 g
  • 59%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 44.1 g
  • 88%
  • Sodium
  • 1540 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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