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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BEEF AND NOODLE BAKE Recipe

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This recipe for BEEF AND NOODLE BAKE is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs ground beef,
1 large onion chopped,
1 6 oz. can tomato paste,
1 8 oz. can tomato sauce,
1 tsp salt,
1 tsp. chili powder,
1/4 tsp garlic powder,
1/4 tsp oregano,
dash of pepper,
1 17 oz. can whole kernel corn, not drained,
4 oz. of egg noodles, cooked and drained,
1 1/4 c shredded sharp cheddar cheese,
paprika
Directions:
Directions:
Brown the meat and onion in skillet, breaking up meat with a fork. Drain off excess fat, stir in the tomato paste and sauce and seasonings. Stir in undrained corn and cook about 5 minutes, stirring occasionally. Heat oven to 350° ...arrange 1/2 of the noodles in a lightly sprayed 2 quart baking dish, spread 1/2 of the meat mixture over the noodles. Repeat layers. Then top with cheese, sprinkle with paprika. Bake until the cheese is melted and mixture is bubbly, about 30 minutes.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I sometimes add another can of tomato sauce instead of of the corn liquid.

 

 

 

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