Comida Kraft
Recipe Box

Creamy Beef & Egg Noodle Bake

Prep Time
25
min.
Total Time
50
min.
Servings

6 servings, 1-1/4 cups each

Try our extraordinary beef-and-egg noodle bake. So velvety rich & smooth that creamy gets a shout-out in the title of our Creamy Beef & Egg Noodle Bake.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375ºF.
  • Cook noodles as directed on package, omitting salt. Meanwhile, brown meat with onions and thyme in skillet; drain.
  • Spoon noodles into 13x9-inch baking dish; top with meat and mixed vegetables. Whisk soup and milk until blended; pour over vegetables. Top with cheese; cover.
  • Bake 25 min. or until heated through, uncovering for the last 10 min.

Healthy Living

Save 70 calories and 8g of fat, including 3g of saturated fat, per serving by preparing with extra-lean ground beef, reduced-fat condensed cream of mushroom soup, fat-free milk and KRAFT 2% Milk Shredded Cheddar Cheese.

Substitute

Prepare using ground chicken or turkey.

Make Ahead

Assemble recipe as directed. Refrigerate up to 24 hours before baking in 375ºF oven 45 min. or until heated through, uncovering for the last 10 min.

Servings

  • 6 servings, 1-1/4 cups each

Nutritional Information

Serving Size 6 servings, 1-1/4 cups each
AMOUNT PER SERVING
Calories 390
Total fat 20g
Saturated fat 9g
Cholesterol 90mg
Sodium 620mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 5g
Protein 26g
% Daily Value
Vitamin A 30 %DV
Vitamin C 6 %DV
Calcium 30 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this couple of nights ago & it was fabulous & I cut it in half & used just peas because that... I made this couple of nights ago & it was fabulous & I cut it in half & used just peas because that was what I had on hand. I also didn't add any salt to pasta just some olive oil & I have it for 3 nights & finally had to try something else. Would not add anyother spices like it called for, I cannot remember which spice it was, but I didn't like it & will add just pepper, etc. No Cumin, Thyme, etc. anything I don't know how it tastes. Sometimes, you don't need allot of spices. You will ruin the recipe.
Date published: 2014-08-21
Rated 3 out of 5 by from I did change it a little per recommendations of other reviews. I did change it a little per recommendations of other reviews. I cooked the noodles first and also thawed the veggies. We like our vegetables soft so that worked out well. I omitted the water. Overall, the casserole was good. It did need salt and was a little bland. I used ground turkey so ground beef probably would have been more flavorful or even sausage. Everyone did like it but it was not a "you have to make this again" recipe.
Date published: 2012-09-13
Rated 5 out of 5 by from I added an extra can of cream of mushroom and omitted all but 1/4 cup of water (and I used pasta... I added an extra can of cream of mushroom and omitted all but 1/4 cup of water (and I used pasta water). I also used a mixed vegie blend that included lima beans. Apparently I misread the recipe because I cooked the noodles beforehand. It was DELICIOUS! Definitely comfort food - warm and creamy. The whole huge pan was gone by the end of the night - everyone in the family loved this recipe. I will definitely make it again.
Date published: 2010-11-03
Rated 5 out of 5 by from Some reviews surprise me, this is a comfort food and when recipe is followed is outstanding. Some reviews surprise me, this is a comfort food and when recipe is followed is outstanding. I followed the recipe to the 'T' and got rave reviews at our church and civic functions where I cook. I have been asked for the recipe and gladly shared it. Like all recipes and different personal tastes it can be tweaked to your personal likes including seasoning, cooking times, amounts of ingredients, but it is a great base recipe.
Date published: 2010-11-14
Rated 5 out of 5 by from I was skeptical at first (thought it would be better with chopped chicken), boy was I wrong! I was skeptical at first (thought it would be better with chopped chicken), boy was I wrong! I did as other suggested, cook noodles ahead of time, 2 cans of cream of mushroom soup and only the 1 cup of milk (no water). It was fantastic, even my finicky son liked it. The only think I will do different next time is thaw my vegetables ahead of time (green beans were still a little to firm).
Date published: 2012-01-31
Rated 4 out of 5 by from The first time I made this I thought it was good. The first time I made this I thought it was good. I cooked the egg noodles first and used two cans of soup. But I thought the noodles were kind of bland. The second time I made it, I cooked the egg noodles and seasoned them with butter, garlic powder and onion powder before putting them in the casserole dish. I added two cans of soup and it was awesome.
Date published: 2011-12-19
Rated 5 out of 5 by from We loved it. We loved it. I used 2 cans of Cream of Mushroom Soup and only 1/4 cup of water, and also cooked my noodles ahead of time, as i had read the reviews ahead of cooking. I love Cream of Mushrroom Soup anyway. It makes a bunch. 9 x 13 casserole
Date published: 2010-12-01
Rated 5 out of 5 by from My family loved this recipe. My family loved this recipe. I do tweek it just a little bit. I used two cans of soup and only 1/4 cup water. I also cooked noodles till they were almost done, and used can veggies. Everything was soft and full of flavor. My kids ate it up.
Date published: 2010-11-11
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