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.

READER'S COMMENT:

"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,...

Creamy Hamburger Noodle Casserole Recipe

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31 Reviews for Creamy Hamburger Noodle Casserole

01/15/2010

cali4neagirl

I forgot to add that I'm going to use chicken stock instead of water next time for flavor.

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01/15/2010

cali4neagirl

This dish was good. Definately light enough to have for dinner. I really enjoyed the bulgur in it. I will make this dish again but I will add another can of tomato sauce, a litle extra bulgur and pepper flakes to add a bit more flavor because it is a bit on the bland side. I put the cottage cheese in the food processor ALONG with the greens of the onions. It spread the flavor throughout the entire dish. It worked out perfect!

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01/05/2010

Anonymous

Meh. This was really bland. I added some red wine to the sauce. I added some Italian seasoning and red pepper flakes, per the previous reviews. But, it didn't help.

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12/31/2009

Anonymous

Seems like this is really just a simple version of lasagna. I'd try making it with low fat ricotta (save having to blend the cottage cheese) and top with parmesan or mozzarella. Once could add more Italian spices and zucchini to jazz it up.

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12/30/2009

corylampert

Yum! Modified the recipe to fit what was in hand, but turned out great! Okay, so what I made from the recipe barely qualifies as being the same dish, but it turned out great so I thought I would share my adjustments. I wanted to use what was already in the house, so I used an onion, whole wheat couscous instead of bulgur, a can of crushed Italian tomatoes, and just Sharp cheddar (w/out the cottage cheese). When cooking the meat, I added Italian spices and crushed red pepper and then just shredded a cup of cheddar and mixed it into the sour cream. It worked fine and added lots of cheesy flavor, though the "sauce" might not have been as creamy. It turned out great and was very flavorful and tasty. So, moral of the story is adaptation of this recipe works fine. Go for it!

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