Pennsylvania Dutch Beef and Noodle Bake
This comforting casserole layers seasoned ground beef in a tangy tomato base with creamy soup-coated egg noodles, all blanketed in melty American cheese for a rich, homestyle finish. Pennsylvania Dutch Beef and Noodle Bake is hearty and nostalgic, perfect for cool evenings or an easy Sunday supper when you want something warm and satisfying.
- Prep20 mins
- Cook35 mins
- Serves6
- DifficultyEasy
- 1
Heat the oven to 350 degrees F (175 degrees C).
- 2
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return them to the pan, then stir in the cream of chicken soup until the noodles are coated.
- 3
Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, then stir in the tomato soup, brown sugar, pepper, and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Lay 5 slices of cheese over the beef. Add half of the noodles on top, then repeat the layers, finishing with cheese on top.
- 4
Bake in the preheated oven for 35 minutes, until the cheese is browned and the sauce is bubbly.
- Calories 638.4 kcal High
- Protein 27.92 g Good Source
- Carbs 59.42 g Moderate
- Total Fat 31.34 g High
- Saturated Fat 13.7 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 158.01 mg High
- Sodium 1024.39 mg High
- Fiber 2.51 g Low Source
- Sugar 14.66 g High
- Added Sugar 0.0 g Low Source
- Calcium 527.49 mg Good Source
- Iron 3.17 mg Moderate
- Potassium 461.62 mg Low Source
- Vitamin A 99.38 mcg_rae Moderate
- Vitamin C 2.7 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅