This casserole was OK, but certainly nothing special. I made it pretty much as written, adding only extra garlic powder to the sauce. My whole family ate it without a single whine, so that definitely counts for something. I think as written, it's a little blah for the time and dishes that it takes to prepare, so I'm not sure that I will make it again. However, I love the concept of adding bulgar to the beef though (no one could tell, I even asked my husband after dinner if he noticed and he didn't), so I will use the idea of this recipe in the future. I'm thinking I might try doing something similar with marinara sauce instead and maybe a little more cheese in the filling to make it more lasagna-like.
Creamy Hamburger Noodle Casserole
From EatingWell: March/April 1999
The EatingWell Test Kitchen takes lean ground beef and combines it with whole-grain bulgur, egg noodles and a creamy tomato sauce in a baked casserole topped with Cheddar. With less fat and calories than the original skillet meal, this dish is sure to become a new family favorite.
35 Reviews for Creamy Hamburger Noodle Casserole
I used TVP and fluffed it up using beef broth. I put lots of garlic in, because I'd read the comments about it being bland. Added red pepper flakes, per the previous reviews. Still bland. We added more sour cream to it and more salt, which bumps up the calories and sodium, I'm sure. But it had NO flavor at all. Very boring. I will not make this again.
This recipe has way too much sodium.
The bulgar is too hard to make.
I followed the recipe exactly and was disappointed. It was almost tasteless and certainly would have benefited from some spices.
Stu in Chattanooga
This was super yummy. I substituted flour for the bulgar since I didn't have any on hand and still needed to thicken the sauce. I just used the same 1/2 C amount. It turned out great and everyone in the family liked it.