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Hamburger Casserole Recipe

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Hamburger Casserole image
Abbie & Maddie- 9m


This recipe for Hamburger Casserole, by , is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tracey Schoenberger (Stuckey)


4 c dry egg noodles, cooked
1 lb ground beef
1 c diced onion
1 c diced green pepper
1 tsp minced garlic
1 tsp italian seasoning
14 oz tomato sauce
14 oz diced italian style tomatoes
½ c frozen peas and carrots
½ c frozen corn
4 c shredded cheddar jack cheese
salt and pepper
garlic salt to taste

Spray a 13×9 baking dish with cooking spray. Prepare four cups of dry egg noodles according to package directions, then set aside once cooked. Next, in a medium skillet, cook the ground beef until it is almost done, breaking it up with a wooden spoon as you go. Add the onion and green pepper to the skillet and cook about four minutes, then add the garlic and Italian seasoning and cook for one minute more. Pour the tomato sauce and diced tomatoes into the skillet and cook together for a few minutes, stirring frequently. Put the egg noodles in the bottom of the baking dish, then pour the ground beef mixture on top. Add in the peas, carrots, and half of the cheese. Mix everything together thoroughly. Heat your oven to 375º. Top with remaining cheese and bake for 25 minutes in the oven, until the cheese is melted and the casserole is heated through. Serve warm, garnished with fresh parsley if desired. (I add garlic salt to give it a little more flavor). It goes great with cheesy pull apart bread or garlic toast.

To freeze this hamburger casserole, just be sure to store it in a freezer-safe container. To serve, you’ll want to thaw and then pop in the oven at 375 degrees to warm through.




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