Beef Noodle Bake

    Beef Noodle Bake

    (158)
    11saves
    55min


    149 people made this

    About this recipe: A super-hearty dish, which is packed full of flavour. Beef in tomato sauce is layered with egg noodles and cheese before being baked to perfection.

    Ingredients
    Serves: 6 

    • 450g minced beef
    • 1 (295g) tin condensed cream of tomato soup
    • 4 tablespoons dark brown soft sugar
    • 1/8 teaspoon black pepper
    • 1/4 teaspoon salt
    • 1 (295g) tin condensed cream of chicken soup
    • 340g wide egg noodles, such as fettuccine pasta
    • 10 slices processed cheese, such as Kraft singles

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Bring a large pot of lightly salted water to the boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the chicken soup until noodles are coated.
    3. Crumble the minced beef into a large frying pan over medium-high heat. Drain any excess fat and stir in the tomato soup, dark brown soft sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2.5 litre baking dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
    4. Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.
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    Reviews & ratings
    Average global rating:
    (158)

    Reviews in English (158)

    by
    84

    The first time I made this recipe, I thought it was okay but not one that I would make again. However, it was one that seemed so promising, I decided to tinker with it to make it "mine." First of all, I added a can of diced tomatoes, drained, with diced green peppers and onions, and some grated carrot to the tomato soup and cooked it all with the hamburg. (This will make a lot, so I use the extra to make Spanish rice later on in the week....) I don't care for sliced American cheese particularly, so I used shredded cheddar. I think there is way too much sugar, so I cut that back to a couple of teaspoons (the carrot is a natural sweetner, anyway, so less sugar can be used). When I mixed the cream of chicken soup with the noddles, I also added additional shredded cheddar cheese and sour cream. Voila! We love, love, love this recipe, and it gets served frequently. Wonderful comfort food! Great reheated, too.  -  23 Sep 2006  (Review from Allrecipes US | Canada)

    by
    45

    I've been making this recipe for years. I think the brown sugar in the meat mixture makes the dish. It's plain and simple, yet delicious. I do two things differently. One is add a chopped onion to the ground beef while I'm browning it. Two, I also prefer shredded cheddar cheese to the American cheese. Excellent dish!  -  30 Dec 2006  (Review from Allrecipes US | Canada)

    by
    28

    I have been making this recipe for about 20 years, we grew up with it. except instead of layering it we mix it all together on top the stove, just untill its hot. It cuts your cooking time in half. and we also like corn in it as well. It is so good!!  -  27 Jul 2008  (Review from Allrecipes US | Canada)

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