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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 326.6
  • Total Fat: 13.6 g
  • Cholesterol: 84.9 mg
  • Sodium: 304.4 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 25.6 g

View full nutritional breakdown of Beef and Noodle Bake calories by ingredient
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Beef and Noodle Bake

Submitted by: DWAN1969

Introduction

This is an old WW recipe that I used to make when I was counting points. It's yummy, makes a good family sized meal and freezes well. I do not add extra salt to this recipe so some might find it lacking in seasoning. Add extra salt or seasoning to taste. I also used 2% milkfat cottage cheese instead of 1% and reduced fat sour cream instead of fat free. You could probably cut the calories even more by going fat free. This is an old WW recipe that I used to make when I was counting points. It's yummy, makes a good family sized meal and freezes well. I do not add extra salt to this recipe so some might find it lacking in seasoning. Add extra salt or seasoning to taste. I also used 2% milkfat cottage cheese instead of 1% and reduced fat sour cream instead of fat free. You could probably cut the calories even more by going fat free.
Number of Servings: 8

Ingredients

    6 oz medium width egg noodles, uncooked
    1-1.25 lbs 93% lean ground beef (nutritilonal info is based on 1 lb)
    10 oz mushrooms, sliced
    1/2 cup chopped onion
    1 tsp minced garlic
    2 (8 oz) cans no salt added tomato sauce
    1/4 tsp salt
    1/2 tsp ground pepper
    12 oz 2% low-fat cottage cheese
    8 oz reduced fat sour cream
    1/3 cup chopped green onions
    2 tbsp grated Parmesan cheese
    1 tbsp poppy seeds
    3/4 cup shredded, reduced fat sharp cheddar cheese, divided

Directions

Cook noodles according to pkg directions, omitting salt and oil. Drain and set aside.

Cook ground beef, onion, mushrooms and garlic until browned, stirring to crumble. Drain in colander. Wipe drippings from skillet before returning meat mixture to the skillet. Add tomato sauce, salt and pepper.

Combine cottage cheese, sour cream, green onions, grated Parmesan cheese and poppy seeds in a large bowl. Stir in meat mixture, noodles and 1/3 cup of cheddar cheese.

Spoon noodle mixture into 2-qt casserole dish coated with cooking spray. Cover and chill for 8 hrs.

Remove casserole from refrigerator and let stand at room temp for 30 minutes. Preheat oven to 350 degrees. Bake covered at 350 degrees for 20 minutes. Uncover, sprinkle with remaining cheddar cheese. Bake uncovered for an additional 10 minutes.

Makes 8 servings
Serving size = 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user DWAN1969.






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