Beefy Noodle Casserole
|Egg noodles||5 Ounce (1 Package)|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Celery||1⁄2 Cup (8 tbs), diced|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Lean ground beef||1 1⁄3 Pound|
|Canned cream style corn||17 Ounce (1 Can)|
|Canned whole tomatoes||16 Ounce, undrained and chopped (1 Can)|
|Canned tomato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Dried oregano||1 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
Cook noodles according to package directions; drain and set aside.
Saute mushrooms, celery, onion, and green pepper in butter in a large Dutch oven until tender.
Add beef; cook until browned, stirring occasionally.
Stir in corn and next 7 ingredients.
Add noodles; spoon mixture into a greased,deep 3 quart casserole.
Cover and bake at 325° for 25 minutes or until hot and bubbly.
Sprinkle with cheese, and bake, uncovered, 3 minutes or until cheese melts.
Serving size: Complete recipe
Calories 2373 Calories from Fat 737
% Daily Value*
Total Fat 84 g128.8%
Saturated Fat 36.7 g183.5%
Trans Fat 0.1 g
Cholesterol 530.2 mg176.7%
Sodium 4350.5 mg181.3%
Total Carbohydrates 256 g85.4%
Dietary Fiber 25.9 g103.5%
Sugars 36.2 g
Protein 165 g329.2%
Vitamin A 114% Vitamin C 200%
Calcium 37.8% Iron 144.7%
*Based on a 2000 Calorie diet