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Beef, Bacon and Noodle Bake

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  • Prep 15 min
  • Total 2 hr 25 min
  • Servings 6
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Loaded with beef, bacon and vegetables, this casserole comes together in no time because the noodles don't need to be cooked first.
Updated Jan 21, 2010
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Ingredients

  • 4 slices bacon, cut into 3/4-inch pieces
  • 1 1/2 lb beef stew meat
  • 1/2 teaspoon peppered seasoned salt
  • 1 medium onion, chopped (1/2 cup)
  • 1 1/2 cups baby-cut carrots
  • 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
  • 1 jar (12 oz) beef gravy
  • 1 cup water
  • 2 cups uncooked wide egg noodles (4 oz)
  • 1 1/2 cups frozen whole green beans (from 14-oz bag)

Steps

  • 1
    Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In 12-inch nonstick skillet, cook bacon over medium-high heat 3 minutes, stirring occasionally. Stir in beef, seasoned salt and onion. Cook, stirring occasionally, until beef is brown.
  • 3
    Spoon beef mixture into baking dish. Stir in carrots, tomatoes, gravy and water. Cover and bake 1 hour 30 minutes.
  • 4
    Stir in noodles and green beans. Cover and bake 20 to 25 minutes or until beef, noodles and beans are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Not a green bean lover? Substitute your favorite frozen vegetable or frozen vegetable medley.

Nutrition

350 Calories, 17g Total Fat, 30g Protein, 22g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
155
Total Fat
17g
Saturated Fat
6g
Cholesterol
85mg
Sodium
680mg
Total Carbohydrate
22g
Dietary Fiber
3g
Protein
30g
% Daily Value*:
Iron
24%
24%
Exchanges:
1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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