Hamburger Casserole With Egg Noodles Recipes

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture., In a small bowl, beat cream cheese, ricotta cheese and sour cream until blended. Stir in half of the onions., Spoon half the noodle mixture into a 13x9-in. baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture., Cover and bake 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with remaining onions.

Steps:

• Brown the ground beef in a frying pan with the chopped onion.
• In large pot boil the egg noodles until tender, drain.
• Combine the ground beef mixture, noodles, soups and cheddar cheese.
• Place mixture in a 9x13 baking dish sprayed with nonstick cooking spray.
• Top with parmesan and mozzarella cheeses.
• Bake at 350 degrees for 20-25 minutes or until bubbly.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cook and stir beef and onion together in a large skillet over medium-high heat until the beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir ground beef mixture, sour cream, corn, mushroom soup, chicken soup, and egg noodles together in a large bowl; season with salt and pepper and spread the mixture into a 13x8-inch baking dish.
• Bake in preheated oven until the egg noodles are tender, about 45 minutes. Sprinkle cheese over the top of the casserole and continue baking until the cheese is melted, 10 to 15 minutes more.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles at a boil until tender yet firm to the bite, about 6 minutes. Drain.
• Heat a large non-stick skillet over medium heat. Cook and stir ground beef, seasoning with salt and pepper, until no longer pink in the center, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain; reserve drippings in the skillet.
• Reduce heat to medium-low. Pour chicken broth, chicken soup, sour cream, cheese, rosemary, and thyme into the skillet. Cook and stir, seasoning with salt and pepper, until well combined and the cheese is melted, 5 to 7 minutes. Reduce heat to low. Stir in the egg noodles and ground beef; cook until evenly mixed, 3 to 5 minutes.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, soup, cream cheese, milk, bouillon and pepper. Cook and stir until cheese is melted. Meanwhile, cook noodles according to package directions; rinse and drain. Add to skillet; heat through.