Cheesy noodle bake

Dan and I used to make a version of this dish years ago. We have often remembered it fondly, but for some reason we haven't replicated it until now. So silly. Our original version contained jalapeño peppers and I recall them adding the perfect zing. This version was made sans jalapeños in order to not burn the mouths of our young ones. I have found myself many times over the past few days crouched down in front of the open fridge, fork in hand, sneaking just "one more" teeny bite. It's a keeper. We will not be waiting another seven years to make it again!

Preheat your oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside.

In a large saucepan, cook a 12-oz. package of egg noodles in boiling water according to package directions. Drain and rinse.

Place the following in a medium skillet:

1/2 large onion, chopped

1 pound ground beef

Salt and pepper, to taste

Cook over medium heat, stirring frequently, until the meat is no longer pink and the onions are soft. 

Remove from the heat.

Layer the prepared baking dish as follows:

Ground beef-onion mixture

Half of the cooked egg noodles

14.5-oz. can diced tomatoes (do not drain)

8-oz. package cream cheese, cut into 10 slices (omit this if you wish to slim down the dish)

8 oz. frozen corn kernels

Remaining egg noodles

14.5-oz. can diced tomatoes (do not drain)

1 cup cheddar cheese, shredded

2 tablespoons fresh flat-leaf parsley, chopped

Cover with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and cook for an additional 15 minutes.

Enjoy!

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Cheesy Noodle Bake

The perfect weeknight dinner for a busy family!

Contributed by Megan Porta from pipandebby.com.

Published Feb 27, 2013

Serves: 8

Total time: 1 hr, 20 min

Cheesy

Ingredients:

  • 12-oz. package egg noodles
  • 1/2 large onion, chopped
  • 1 pound ground beef
  • Salt and pepper, to taste
  • Two 14.5-oz. can diced tomatoes, undrained
  • 8-oz. package cream cheese, cut into 10 slices
  • 8 oz. frozen corn kernels
  • 1 cup cheddar cheese, shredded
  • 2 tablespoons fresh flat-leaf parsley, chopped
Instructions:
  1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside. In a large saucepan, cook egg noodles in boiling water until al dente. Drain and rinse. In a medium skillet, cook the ground beef, onions, salt and pepper over medium heat until the meat is no longer pink and the onions are soft. Remove from heat.
  2. Layer the prepared baking dish as follows: ground beef-onion mixture, half of the noodles, one can of tomatoes, cream cheese, corn, remaining half of the noodles, second can of tomatoes, shredded cheddar cheese and parsley.
  3. Bake covered in the preheated oven for 45 minutes. Remove cover and bake for an additional 15 minutes.