Country Ground Beef & Tomato Casserole


Country Ground Beef & Tomato Casserole

Course Main Course, Main Dish
Cuisine American
Author Catherine’s Plates


  • 1 (12oz) pkg wide egg noodles
  • 1 medium yellow onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 lb ground beef
  • 1 (10.75 oz) can condensed tomato soup
  • 1 (10.75 oz) can cream of mushroom soup
  • 1 cup milk
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 tsp Worcestershire sauce
  • 1/2 cup parmesan cheese, shredded
  • 1 cup cheddar cheese, shredded
  • fresh chopped parsley, for garnish


  • Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
  • Cook egg noodles per directions on package and drain noodles. Place noodles back into pot.
  • In a large skillet over medium high heat, brown ground beef and drain. Season with salt, pepper, and garlic powder. Place into pot with drained noodles. Add in tomato soup, mushroom soup, milk, Worcestershire sauce, and parmesan cheese.. Stir together until well combined.
  • Pour mixture into prepared baking dish and smooth evenly. Cover with foil and bake in preheated oven for 20 minutes. Uncover dish and sprinkle casserole with cheddar cheese. Bake an additional 5-10 minutes uncovered until cheese has melted and casserole is heated through. Garnish with fresh chopped parsley, if desired.