Beef Noodle Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 300.4
- Total Fat: 11.6 g
- Cholesterol: 63.9 mg
- Sodium: 584.0 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 1.5 g
- Protein: 22.0 g
View full nutritional breakdown of Beef Noodle Casserole calories by ingredient
Number of Servings: 8
Ingredients
-
Beef pieces (chuck or pot roast, 1 pound)
Egg Noodles (1/2 pound)
Celery (1 cup chopped)
Carrots (1 cup chopped)
Mushrooms (1 cup chopped)
Cream of Mushroom Soup (1 can)
Veggie Shreds Mozzarella Flavor (2 cups divided)
Tips
I make this on Sunday and heat up a portion every morning for lunch and put it in a thermos.
This recipe is nearly lactose free (except for the cream of mushroom soup I think).
Directions
Cook beef in a pan, set aside
Boil water for noodles and cook al dente
Chop all veggies and boil in water for a few minutes to soften
Mix beef, noodles, veggies, soup, and 1 and 1/2 cups of veggie shreds in a large bowl.
Spread mixture into a casserole dish and sprinkle the rest of the veggie shreds on top.
Cook at 350 degrees for about 30 minutes or until it is warm throughout and the veggie shreds are melted on top.
Serving Size: makes 8 servings
Boil water for noodles and cook al dente
Chop all veggies and boil in water for a few minutes to soften
Mix beef, noodles, veggies, soup, and 1 and 1/2 cups of veggie shreds in a large bowl.
Spread mixture into a casserole dish and sprinkle the rest of the veggie shreds on top.
Cook at 350 degrees for about 30 minutes or until it is warm throughout and the veggie shreds are melted on top.
Serving Size: makes 8 servings