Dutch Oven Beef and Noodle Casserole

From Whole Foods Market


Serves 6 to 8

A hearty thank you to Donna for sharing this satisfying one-pot meal. She explains: “My Irish grandmother used to make this dish for my Hungarian grandfather and my father. When my father and Polish mother married, my mom tried to learn some of my father’s favorite childhood recipes, and this was one she mastered.” We made it natural by using all-natural ground beef and whole wheat noodles.



1 pound extra lean ground beef
2 cups frozen corn
2/3 cup sliced mushrooms
1/2 medium yellow onion, chopped
1 small green bell pepper, cored, seeded and chopped
Salt and pepper to taste
1 (10- to 12-ounce) package egg noodles, preferably whole wheat
2 cups shredded reduced fat cheddar cheese
1 (28-ounce) can diced tomatoes



Heat a 5-quart Dutch oven over medium-high heat. Add beef and cook, stirring occasionally, until cooked through. Add corn, mushrooms, onions, peppers, and salt and pepper and stir well. Spread uncooked noodles evenly over the top, then sprinkle cheese over noodles. Pour the can of tomatoes, with their juice, over the cheese and noodles. Tightly cover pot, reduce heat to medium-low, and cook for 1 hour. Uncover pot, set aside for 5 minutes then serve.