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Crunchy Hamburger Casserole

crunchy hamburger casserole
Image Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 to 8 servings
Category
Meat
Pasta
Course
Main Dish
Credit
Terry York Chebeague Parents Association, Chebeague Island,
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

This ground beef casserole made with noodles, vegetables, and cheese is one of those easy, get-on-the-table dinners that’s great for potlucks and family gatherings.

Ingredients
2 cups egg noodles
1 pound ground beef
1 can (10-3/4 ounces) cream of mushroom soup
1 can (14-1/2 ounces) tomatoes, drained
3/4 cup shredded cheese (cheddar, Colby, Monterey jack)
3/4 cup diced green bell pepper
salt and freshly ground black pepper, to taste
1 can (2.8 ounces) French-fried onions

Instructions

  1. Preheat oven to 350°F. Grease a 13x9-inch baking dish.
  2. Cook noodles according to package directions. Drain well.
  3. In a nonstick skillet, brown meat. Drain off excess fat. Combine noodles, beef, soup, tomatoes, cheese, and bell peppers. Season with salt and pepper.
  4. Pour into prepared baking dish.
  5. Cover and bake for 40 minutes. Uncover and sprinkle onions on top. Bake for an additional 5 minutes. Serve hot.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

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Comments

<span>Gail Gaughan</span> Sat, 04/06/2024 - 12:04
This casserole is the most delicuous casserole thus far....I am making it again & next time doubling it,,,,everyone loves it...Great recipes thanks & keep them comng please!
<span>Ivanna</span> Fri, 04/17/2020 - 13:07
This is one of my favorites and it is on our regular monthly dinner menu :) The family loves it. Thank you!
<span>Christie Waddell</span> Mon, 01/23/2017 - 20:14
Did not have a green pepper so added some salsa verde.I use Amish noodles because they do not go to mush when reheated.This has become a family favorite....TYVM.
<span>Mardy</span> Wed, 12/12/2012 - 22:39
I get annoyed with reviewers that comment after they've redesigned the recipe rendering it unrecognizable but here I go-ha The reason why is that sadly, my pantry is bare, emptier than I thought before I started this recipe. One substitution turned into several and interestingly, it still turned out GREAT! This may be one of those "go to" recipes to use what ever you have on hand. Reviewers before me have raved as written and I'm here to say, no canned tomatoes, no worries! No cheddar cheese, Oh well. Only Costco turkey burgers in your freezer?? You'll be golden! Seriously! Thaw the poundage in patties, crumble and fry them up. A combo of shredded mozzarella/parmesan work fine as does left over creole sauce from the night before (basically green peppers, celery, tomato sauce and onion). I added the rest of the green pepper with some celery to make up the measurement. Where I could follow, I did: 1 can of soup, 2 C noodles and the fried onions (These I have?! That still puzzles me!). So long story short, you will be their favorite (friend, sister, auntie, mom, wife, lover, whatever...) with this casserole. BCR8TIV! Cheers!
<span>June Gilley</span> Wed, 12/12/2012 - 07:40
I never use canned soup so I am unhappy when I see a recipe that sounds like something great to try that has canned soup as one of the main ingredients. How about giving an alternative list of ingredients for people like me who prefers not using all that sodium. Thanks
<span>Jlbs</span> Sun, 03/16/2025 - 09:13
Here is a homemade canned tomato soup which I use, as I need to eat gluten-free: Mix: 6 oz. tomato paste 6 oz. water Add and mix: 1 t. sugar 1 crushed chicken bouillon cube 1/2 t. salt To reconstitute into soup: add 1/4 t. baking soda and slowly heat the mixture Heat 12 oz milk and mix into heated paste mixture. (Milk must be warm to mix in) ENJOY!
<span>Mardy</span> Wed, 12/12/2012 - 22:42
You could make your own... a quick search found this for example: Make a thick roux (2 tb flour, 2tb butter) and add a can of evaporated milk and some mushroom stock (or any stock, really) and it would make for a tastier, fresher substitute. My Blog: http://www.epicureforum.com
<span>Tom Eddy</span> Mon, 02/15/2010 - 13:48
gonna try this one it sounds good will let you know, I'm certain I'll make some modifications, but not to many. We'll see how good it is then I'll add my own flare. every recipe I've tried on here has been good.
<span>Tom Eddy</span> Tue, 02/16/2010 - 11:51
Back again, magnifico. . .this gets an A, maybe even an A+. I wouldn't elimnate any ingredients, but you can certainly add some. I didn't modify it this time, but I'm sure I will next time around. My daughter and her family gave it a definate thumbs up. Very easy to prepare.
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 01/29/2010 - 09:58

Reader rating of 5 out of 5.

100% of readers would make this recipe again.

 

Very good and not spicy. Excellent for seniors like me. – Anonymous Review

 

Wonderful meal. Not too spicy. –Anonymous Review

 

Very Good ! Liked it even better with rigatoni instead of egg noodles and extra tomatoes. – Anonymous Review

 

Very good hot meal for cold nights! I too, used penne rigatoni pasta instead of the egg noodles. Two thumbs up. – Anonymous Review

 

This is a wonderfully quick and easy meal and will keep your tummy full. Kids loved it, too!!!! – Reviewed by mike jordan

 

This was delicious! My husband loved it and he won't eat anything new. It's also great to double it for a church social. – Anonymous Review

 

I made a few adjustments since I didn't have some of the ingredients. I used Cream of Chicken soup and stewed tomatoes. I added mushrooms, celery and onions. My husband and I loved it. He wants me to make it more often. I truly recommend you try it. Very good. – Anonymous Review

 

This was an incredibly tasty dish. I also added some sliced mushrooms and a bit of chopped, sauteed onion, and made a double batch to freeze, but I don't think it is going to make it that far. – Anonymous Review

 

I followed the recipe exactly and my family loved it! I wouldn't change a thing and I'll be making this again for sure! – Reviewed by Linda De Marchi