Beef and Noodle Casserole

Beef and Noodle Casserole
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 301.8
  • Total Fat: 13.4 g
  • Cholesterol: 71.8 mg
  • Sodium: 324.3 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 20.1 g

View full nutritional breakdown of Beef and Noodle Casserole calories by ingredient
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A great rich-and-creamy weeknight family entree A great rich-and-creamy weeknight family entree
Number of Servings: 10


    5 cups egg noodles, uncooked
    1-1/2 pounds lean ground beef (90% lean)
    2 cloves garlic, minced
    3 cans (8 ounces each) tomato sauce
    2 tsp sugar
    1/2 tsp salt
    1/8 tsp pepper
    1 pkg reduced-fat cream cheese, 8 oz
    1/2 cup reduced-fat sour cream
    3 green onions, thinly sliced, divided
    2/3 cup shredded reduced-fat sharp cheddar cheese
    1 pkg frozen peas (10-12 oz)


Shredded leftover roast beef can substitute for the ground beef as a way to use up leftovers. Low-fat yogurt and cottage cheese can be substituted for the sour cream and cream cheese. The texture will be different, but the fat content is less.


Prepare noodles according to package directions.

While noodles are boiling, cook beef in a large nonstick skillet over medium heat until browned and no pink. Add garlic during last minute of browning. Drain off any fat.

Add the frozen peas, sugar, salt, pepper and tomato sauce. Cook on medium heat until peas are tender, but not mushy.

Drain noodles and stir into beef mixture.

In a small bowl, beat the cream cheese and sour cream until blended. Stir in half of the scallions.

Spoon half of the noodle mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Spread the sour cream and cream cheese over this, and then top with the remaining noodle mixture.

Cover with foil and bake for 30 minutes at 350.

Uncover, sprinkle with cheddar cheese, and bake for an additional 5 minutes or until cheese is melted. Sprinkle with remaining onions.

Makes 10 servings (1 cup)

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