Homestyle Ground Beef Casserole

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Ground Beef Casserole loaded with beef, cheese, and egg noodles is sure to be a family favorite.

Ground Beef Casserole


I can never get enough of cooking or eating casseroles. They’re easy to make, filling, and just have a way of comforting the soul.

Sour cream, cream cheese, cheddar cheese, Parmesan cheese, and mozzarella cheese (yes there’s really that much cheese) make this casserole sinfully rich and gooey. Served with a side salad and some crusty bread, this will easily last 2 meals for a family of four.

It can also be assembled, frozen and defrosted overnight in the refrigerator. Then bake according to recipe directions.

Ground Beef Casserole

I don’t know what it is about egg noodles, but I absolutely love them. Their flavor and shape is a nice change up from pasta. I’m still Jenny Craiging it this week (down 3 pounds and halfway to my goal in 1 week!) so no foods like Ground Beef Casserole for me this week.

However I could use the comfort of a delicious casserole today because in exactly 1 week my son will be having major surgery in Indianapolis to remove his retroperitoneal lymph nodes. He recently completed chemotherapy for testicular cancer and his tumor markers have come down to the normal range, but he needs to have some lymph nodes removed. Something called RPLND surgery. A doctor named Richard Foster at Indiana University is widely considered the best surgeon in the world for doing this type of surgery and he will be my son’s surgeon.

If anyone lives in the Indianapolis area we would love to hear some restaurant suggestions especially places that are good for take out and are near the IU Medical Complex since we will be there 8 days. We’ve been to Bru Burger and boy do they ever have fantastic burgers 🙂

Ground Beef Casserole

Love that cheese 🙂 🙂

Ground Beef Casserole

Watch the short video below to see how easy this recipe is!

Ground Beef Casserole

Ground Beef Casserole

Course: Casserole
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 501kcal
Author: Christin Mahrlig
A hearty Italian-style casserole of ground beef, egg noodles, and gobs of cheese.
Print Recipe


  • 1 pound ground round
  • 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1 (10-ounce) can Rotel tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 3 cups uncooked medium egg noodles
  • 5 green onions, chopped
  • 1 (8-ounce) container sour cream
  • 1 (3-ounce) package cream cheese, softened
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese


  • Place a large skillet over medium heat and add ground round. Cook, breaking up with a wooden spoon, until no longer pink.
  • Add both cans of tomatoes, tomato paste, salt, sugar, Italian seasoning, and pepper. Stir to mix and let simmer over low heat while you get the rest of the ingredients ready.
  • Preheat oven to 350 degrees. Cook egg noodles according to package directions and drain well.
  • In a medium bowl, stir together noodles, green onions, sour cream, and cream cheese.
  • Spoon noodle mixture into a greased 13X9-inch baking dish. Top with beef mixture. Sprinkle with cheeses.
  • Spray a piece of aluminum foil with cooking spray and place cooking spray side down on top of baking dish to cover.
  • Bake for 35 minutes. Uncover and bake 5 more minutes.


Calories: 501kcal

Recipe Source: adapted from Southern Living

Homestyle Ground Beef Casserole

Disclosure: This post contains affiliate links.

215 thoughts on “Homestyle Ground Beef Casserole

  1. Made it last night & sautéed onions, peppers because I needed to use them. I followed the recipe otherwise & it is so delicious!!! Had leftovers today & it’s even better the 2nd day😋❣️

  2. I have made this 4 times now. Everyone loves it. I use bow-tie pasta and layer it like a lasagna (base pasta, hamburger, pasta, hamburger, cheese) in one of my decorative serving casserole dishes. I eyeball the 3 cheeses. I just do parsley, sage, rosemary and thyme to taste as well as the pepper and garlic salt / salt. Great for larger groups. Goes great with asparagus and spring mix salad with apples craisens and pecans. For dessert try the pecan pie brownies over at Allrecipes. Thanks Cristin!

  3. I think I did something wrong. 3 cups is alot of noodles and I didn’t have enough sauce to cover then . Any suggestions??

    1. Hi Kim, are you sure you used medium-sized noodles? I have made this recipe multiple times and have never had an issue with the amount of noodles-to-sauce ratio.

  4. My grandma used to make this all the time.

    I followed your recipe, it is really delicious, but tasted like something was missing. I think your recipe could use some garlic, separate from what’s in the tomato can. Other than that, good recipe

    1. I just made this for the first time, I followed the recipe exactly. My husband and I love it. It’s so delicious.. Easy to make. My sister shared this recipe and she’s making it tonight as well. Thank you for sharing your recipe..

  5. I’m an Italian lady and I cook a lot. This looks terrific. I know it’s not “authentic “ Italian. But it looks soooo good. I would pass it off as an old family recipe. 😉 I can’t wait to give this a try.
    Thank you.

  6. Do we Cook the noodles prior to placing in oven or not? Never tried this recipe but sounds really good. I’ll alter the amount of onion just because I am not an onion fan…lol.

      1. I made this today but misread the recipe and did not cook the egg noodles. Oops! I was going to actually bake and eat it tomorrow. Do you think if I pour some water in it that the egg noodles will cook in the oven?

    1. Is it the egg or the gluten? Because there are egg-free egg noodles out there – I’ve used them before and can’t really taste a difference. If it’s the gluten, I don’t see why rice wouldn’t work. I haven’t tried the recipe yet but reading through it, I’d suggest mixing the meat mixture with the rice instead of on top, and then topping it with the cheeses.

  7. Everyone loved this! I upped the pepper to 1/2 tsp. & used vegetable cream cheese–it comes in a 8oz. tub–I just eyeballed 3oz. & scooped it out (it’s softer than regular cream cheese). It didn’t say, but, I did not drain the Rotel–it didn’t turn out dry at all. There is NO WAY this makes too much–one could eat it (hot or cold) for breakfast, lunch, & dinner & not get sick of it!! Definitely a keeper!

    1. You were right not to drain the Rotel. All the juices are needed so as not to dry out the recipe. I will have to look for the Vegetable cream-cheese you mentioned as I have chronic back pain and find that having to mix it in even when soft is causes me pain. Thank you for the suggestion.

  8. Greetings. This looks great but my oven is DOA. A sad and long story! I have a countertop electric/induction cooktop and a crockpot. Has anyone made this stovetop or crockpot and if so, any suggestions?

  9. I’ve made this a few times and I absolutely love it. (I have a pan in the oven right now) My boyfriend is kinda picky when it comes to food, especially when I’m cooking it bc I’m not a cook, lol But he loves this dish and ALWAYS asks for seconds! Great recipe! Thank you!

    1. All I can say is YUMM! I followed the recipe exact! Plate it and give it a minute…I died and went to heaven!

  10. OH MY! I was looking for an easy recipe to take dinner to a friend whose husband is an invalid.
    This sounds divine. Went to grocery, bought ingredients and ready to make. I can’t wait to deliver it to her along with a loaf of crusty bread.

    Thank you for publishing this recipe.

  11. I’m making this right now it’s literally in my oven as I am writing this. Can’t wait to try it! I’ll let you know how I like it.

  12. This dish was okay, easy, but not much to rave about from my standards. I don’t like a lot of pasta, and the pasta overpowered this dish. I used 1 bag (16oz) of egg noodles a serving size of 1 and a 1/2 cup. I recommend using half of the egg noodles from the 16oz bag. Cook them al dente if you prefer a firmer texture for pasta. As recommended by my entire family, double the sauce mixture and add 3-4 chopped, cubed squash and zucchini with 1/2 vidalia onion chopped and chopped portobello mushrooms and fresh parsley according to taste. I also added a 1/2 lb more meat, (ground turkey) to the casserole. Lastly, double the cheese amount for the recipe.
    You can also bake this dish without meat, the vegetables provide the texture in the absence of meat.

    1. What a dick comment. Seriously, if you’re going to alter the entire recipe and disagree with everything this person did, then just write your own and share it. You could have said, “I made this but altered it to my liking. I’ll be posting a recipe too.” BTW, I just made this and thank you to the original recipe. Turned out great!

      1. Umm… if you had measured the pasta correctly you wouldn’t need to make so many alterations to the dish. I have a 12 oz bag of egg noodles. By your math 12 oz = 1.5 cups. But when measured it’s about 9 cups… for future reference, the oz is for liquids. That’s why they’re called fluid ounces. Try remaking the dish with correct measurements. 👍🏼

      2. So true…what a pretentious comment…” From my standards” rubbed me the wrong way too…i made it tonight and i cook A LOT of meals that are complicated..i just wanted and easy casserole and my family loved it. Koodos to the creator.

      3. WTF….Just make the recipe as written or make it the way you make it, call it your own and name it something different. In comments I’d like to hear how the original recipe turned out……

    2. Just put it in the oven! Of course as any normal cook, tasted everything along the way! Easy, not much clean up! Gonna have Cesar salad and garlic bread for sides! Can’t wait for the buzzer!

  13. Is there a reason why the noodles and the hamburger mixture doesn’t get mixed before going in the oven? Just curious. Seems like the noodles would dry out under there?

    1. After learning that your son is being treated, I have added you to my prayer list. A professional colleague and friend in college fought that battle. Stay strong, stay safe.

  14. Hands down awesome dish! She was right, it’s now a family favorite! We call it Texas Lasagna! Found this recipe last year, I make almost once a week since. The only thing I change is the Italian seasonings, I omit that and the sugar and that’s it. And usually the parmesan cheese, I just do mozzarella and cheddar. Great dish!

  15. This is such a yummy casserole!
    I make it just as directed except tonight I didn’t have the diced tomatoes so I just threw in Italian stewed tomatoes and it was delicious.
    Thank you for all of your fabulous recipes!

  16. Please let me know how you measured your noodles. On many recipes ounces will vary, with some considering 8 oz a cup and others consider 6 oz a cup. I purchased a 16 oz pkg of medium egg noodles and measured 3 dry cups of egg noodles. which is about 1/2 of the package which would indicate 8 oz of the package. It did not appear to be enough noodles. Please advise.

  17. Can someone confirm the cream cheese amount? The recipe states 3-ounce, but all I’ve ever seen are 8-ounce packages.

  18. With regards to precooking the egg noodles: won’t they turn into mush by the time it comes out of the oven? I like my egg noodles al dente. Any suggestions?

    Thank you. Looks delicious.

    1. I always buy the Klusi noodles (Meijer brand) and they work very well. Cook al dente. Regular noodles don’t turn out as well.

    2. Whenever I’m using pasta in a casserole, I always boil the water, then when it is boiling, I take if off the heat and throw the noodles in the hot water and let it sit while I’m getting the other stuff ready. I let it sit for maybe 8 minutes. The noodles don’t cook all the way and finish in the dish. It works pretty well for this situation.

  19. I wasn’t very impressed with this dish. I expected the meat/sauce mixture to mix into the noddles better. Such a bummer because the comments were all positive. My kids liked it though and they don’t like tomatoes or sour cream. Not a total failure.

  20. This was so delicious, I made it my way because I doubled the recipe. I cooked onions with the ground beef. After adding cream cheese and sour cream, seasoned my noodles with a little salt and garlic powder. I didn’t use green onions. instead of Italian seasoning I used house seasoning( pepper, garlic powder, season salt). My family loved it.

    1. I made this dish and my husband and I loved it!
      I made servings in individual casserole dishes. I’ll be making it again, possibly for guests. Great presentation, rich with the cream cheese and delicious!


      1. Cool recipe. But I tweaked it a lot instead of egg noodles I used rotini pasta. One can of diced tomatoes with green chilies and a half a can of hunts garlic and herb sauce. Didn’t have green onion so I used parsley. Seasoned pasta mixture and meat mixture gives it more flavor. Used Monterey Jack, mild cheddar, sharp Cheddar and a Mexican blend cheese on top came out really good.

  21. Such a busy couple of weeks, didn’t want to spend a whole lot of money and had some ground beef and canned veggies I needed to use. After looking through some recipes, I settled on this one & Wow! As is, the recipe sounded good. I made this but added 1/2 cup green beans (drained) , 1/2 cup corn (drained) along with some chili peppers to give it a little kick and they ate it up. The best part, I already had all the ingredients at home. Will make this on the weekend too as I have some extra beef left. Thanxs 😊😊👍🏻👍🏻

  22. I use a drained 14oz can of petite diced tomatoes and a can of manwich in my meat mix with a little tony chacheries seasoning. I cook the cauliflower and drain the water. I add the sour cream and cream cheese in the pot so it melts. I then lay the cauliflower mix down then a layer of mozzarella slices then the meat mix and topped with a fiesta cheese blend from walmart.

  23. A few folks inquired about freezing options, but I saw no answers. How would I go about freezing?

    1. I saw the exact same recipe elsewhere and it said;
      To Make Ahead: Label and Freeze assembled, unbaked casserole up to 1 month. Thaw in fridge overnight. Let stand 30 minutes; then bake as directed.

  24. We are starting our church group back up to have some casseroles in the freezer for emergency needs of individuals or families. My question is whether or not you would recommend this for freezing and if so what adjustments to directions would you suggest? We are thinking making some smaller sizes and some larger family sizes, freeze in the aluminum pans, cover with plastic wrap, then aluminum to keep sealed.

  25. I made this tonight; it was great. I didn’t have a few ingredients so I substituted yogurt for the ricotta cheese, Fajita veggies (onions, green peppers, and red peppers) for the green onions, and only used cheddar and mozzarella cheese. My family of 4 had 2 servings already and the pan is almost gone… This was great! This will definitely be in rotation every other month.

  26. Excellent dish. I upped the ground beef to 1.5 lbs. and added 3 cloves crushed garlic. Last time I made it, I used 1 lb. ground beef and 1/2 lb. sweet Italian sausage and the garlic. My family can’t decide which way they like it best. Either way, it has become a family favorite. Thanks so much.

  27. OUTSTANDING!!! It is very easy to make. I upped the ground beef to 1 1/2 pounds. It was a hit and I WILL be making this casserole again.

  28. This recipe is nothing more than good old fashioned goulash.
    You cannot ruin it. Tomatoes or sauce or Prego. Any noodle,
    no yolk, chinese, pasta, gluten free. Whatever. Make it to suit your
    households palates and allergies!

    1. It does not say anything about draining the hamburger after u cook it I know that’s a stupid question but I was confused on that

      1. I drain it now after finding it too water the first time I made. I also drain the diced tomatoes

  29. How much cauliflower would you use to substitute for the pasta? Would you use cauliflower florets or rice? If So, how much and would you cook before? Thanks. This looks delicious!

  30. this recipe looks so so good I want to try it but just wanted to know if maybe we can use chicken instead?? trying it with beef but just wanted to know if anyones tried it with chicken?

    1. I made this tonight. Very good. But you know I bet made with chicken with a white cheesy sauce would be so good. Gonna try it tomorrow. Yum

    2. Ground turkey works well. I season while browning with Trappey’s Bull Sauce. People believe it’s beef all the time.

  31. My children are deathly allergic to eggs – so no egg noodles. But they really would like this dish – any thoughts on another noodle type that would work well in this casserole? Or another substitute? (but my boys unfortunately aren’t going to eat cauliflower etc).

    Thank you

    1. You can buy no yolk noodles in bigger grocery stores. Have used them many times – they taste like noodles. It is usually the yolk to which people are allergic. Check with your doctor to make sure.

  32. Making this tonight for dinner, with just a few tweaks since I am lactose intolerant. But I will find a way and I’m sure it will be amazing!

  33. For people that can’t eat that much cheese this is really ruined, so I am very disappointed. Cream cheese and sour cream oh lord help me!! I would be so sick! I guess people think everyone can can eat that or likes it… a very little cheese on top goes a long ways.

    1. This is simply a recipe that you need to skip, not complain for it to be altered to accommodate you, when everyone else seems to enjoy it and can have cheese

    2. I agree. Skip it if it’s something you can’t have. I exchange fat free plain Greek yogurt in place of sour cream. I think I’m going to try this recipe!

    3. Soy cream cheese and soy sour cream would work well for you and I for one can’t taste the difference. There are also cheese substitutes—some better than others. Look for one made with cashews. BTW, cashew cream is VERY good and can be used as a substitute for cream.

    4. Well Lori, don’t eat it? I don’t like peanuts, but I don’t comment of recipes that have peanuts and say that it’s ruined or that people think everyone likes peanuts. I just don’t comment, I move on, I find a recipe that sounds good. One that works for me. I don’t need to let everyone know how disappointed I am about said recipe.

      I’m disappointed in you Lori. I guess you think we shouldn’t enjoy cheese because you can’t?

      **Carry on

    5. Sounds like this isn’t the recipe for you Lori! Mine’s in the oven now. Can’t wait to serve it tomorrow with my Christmas dinner. I think my family will enjoy it.

    6. There is tons of recipes that I cant eat because of peanut allergies… I dont bitch about it and go on about how it should be altered. Many people love these ingredients as the same with alot of peanut butter recipes. Move on and look for more accommodating recipes if this one isnt for you.

    7. My goodness.No need to be snarky and rude just because someone has a personal negative opinion.
      How about you don’t read it and pass on by unless you have useful suggestions.

      1. Wow…bet her mom had a fun time raising her. This recipe is just fine…look for another one that fits diet. Pinterest does have a nice search function …you know?

    1. I am making this tonight, with the side being sautéed zucchini, onions, red bell peppers and whatever else I decide to add. Add a little (or a lot) of garlic.

      1. I’m keto as well … was thinking of Konjak noodles. Use them all the time for speggetti. No carbs!

    1. I see the caolories count but I count protein and carb calories! What are those????. I times my protein gram X 4 and also my carbd and fats! Need those numbrs!!!,

  34. Sounds yummy, I’m heading to the store to get things I don’t have to make for dinner tonight!
    I’m originally from Indiana, my daughter had an autoimmune disorder we had treated at Riley
    Great choices for treating children in Indy
    I hope you and your family are doing well

  35. This looks delicious—I am a big fan of cheese and ground beef–well everything in this recipe except the green onions, which I will leave out.
    I have one question, I noticed in the video, you poured the gb mixture over the noodles–does the ground beef mixture cook down between the noodles?

  36. I am making this tonight for my three boys. I hope that your son is okay – I am truly so sorry that you are going through this. I can’t imagine how difficult it has been for you. My thoughts are with you and your family.

  37. Just made tonight and I did just a bit different recipe. I used tomato sauce and added heavy cream so it wouldn’t be dry. I added ground sausage as well. I know I got off the path, but I’m a southerner. Lol Other than that great recipe!!!

  38. Made it as directed and Loved it!! I’ve had to make it several times by request. I get excited when I find a new hamburger casserole recipe. Thanks so much!

  39. I made the recipe exactly as directed and while it had a lot of flavor I thought it was a little dry. Next time I make this I’m not going to use Rotel. Instead I’m going to replace it with a can of whole stewed tomatoes. Also, add 1/4 cup of beef broth to the tomato/meat mixture while it simmers, and 1/2 cup of heavy cream to the noodle mixture. I think that when I brown the meat I’m going to julienne 1/4 cup onion, 2 cloves of garlic, 1 tsp ground cumin, kosher salt, and pepper.

    Great base for a very dynamic dish! You can really be creative with this one, thanks for the original post. And I definitely recommend making it AS IS the first time. You might love it!

    1. I only had rigatoni pasta, and it was dry. So adding more broth works? I’m going to try it again with your recommendations.

  40. I am not sure of the sour cream. Has anyone tried substituting ricotta cheese? It looks really good and will try this recipe. Thanks

    1. I subbed out the sour cream for ricotta. It’s a winner. I also added cottage cheese too. I had cottage cheese, ricotta, and cream cheese and it turned out GREAT. I came up with my own ratios for each. Glad I did because it worked

  41. Really liked this. I did 1/2 a can of rotel plus a 1/2 of reg diced tomatoes….then the italian style tomatoes. It was a tiny bit too tomato-ey to me, but otherwise very good. I will throw the tomatoes in the blender next time…don’t like the chunks 🙁 Don’t skimp on the sour cream/cream cheese…it really balances it out! I may do a little less of tomatoes next time. Great comfort food!

  42. We live in north central Indy and can recommend several restaurants:
    1. Low cost but very good
    Blaze Pizza on N. Michigan Road (Also other locations in the city.) Made to order; many toppings included for the same price: $8.45 for a medium size pizza cooked in about 5 minutes.
    Jason’s Deli (multiple locations) has the best corned beef sandwich in the city; Forget Shapiros’ which has all the publicity and HIGH prices
    Puccini’s (multiple locations) Their lasagna has minimal pasta and maximum goodies. Also check out their pizza and other entrees.
    King Gyros on S. Madison Ave. Not fancy, but the best gyros around!
    Bazbeaux Pizza (downtown and more) Good salads and pizza
    2. Medium priced – very good
    Hollyhock Hill (North) – known for their fried chicken family style dinners.
    3. Splurge
    Oakley’s Bistro (North) Known for inventive foods
    St. Elmo’s is the famous one downtown.
    Downtown, especially Mass. Ave, has lots of restaurants that have had good reviews.
    Use TripAdvisor to look up other choices.
    We have a wide variety of ethnic food restaurants. ENJOY!
    Hope your son does well!

  43. I am a vegetarian and this looks amazing! I am going to use Beyond Meat Fumbles (plant based) and try it tonight. Thank you for the recipe.

  44. This was very good, something I shouldn’t have made due to high cholesterol, but I’m a beef & cheese addict. Only complaints are I had to guess on a few things, such as the green onions, some recipes state to use both the white & greens parts, I used both. No mention of draining the grease from the ground beef, I did drain it. First time I used Rotel tomatoes, several different kinds out there and I was surprised to find a lot of liquid in the can (like canned corn), I dumped the liquid out but wasn’t sure if I was suppose to. Lastly no mention of what kind of cheddar cheese to use, I choose sharp. I did a lot of guessing, most of it was common sense & I got lucky. Thank you for the wonderful recipe.

  45. This was a big hit for my family! I used just one can of tomato sauce and one tomato paste, I added some v8, I used onion powder instead of the green onions. I omitted the rotel and diced tomatoes, also no green onions. (Picky eaters at my house do not like chunks). It was super delicious!!

    1. Thank you for posting. I was wondering how it would taste with the tomato sauce instead of diced, and onion powder instead of pieces. I have picky eaters as well!

  46. Tried this recipe for the first time tonight. Absolutely delicious! My husband just filled TWO containers for his lunch tomorrow and he doesn’t care for tomatoes. I love that I had all ingredients on hand. Fast and easy to throw together. Will definitely make again!

  47. I haven’t tried the recipe yet, but am definitely going to. I love Italian food. Question about the egg noodles, you first cook them according to package directions, then you bake them 35 mins. in the casserole. Won’t the noodles be over cooked?

  48. I thought this was very tasty. The only thing I changed was I used elbows instead of egg noodles because that was all I had. BUT my cream cheese/sour cream curdled. Has anyone else had this happen? Other than that, it was very good. I am eating leftovers while I type. 🙂

  49. Made this last night and let me just say OMG!
    Delicious! Pretty much what Donna said in the comments. My boyfriend doesn’t like cream cheese or sc…but he ate it and LOVED IT! Thanks, and didn’t change anything.

  50. Hi, I just want to inquire about the measurement of cheese in the recipe, you say one cup in bracket 4 ounces, well don’t get me wrong but 4 Oz is half a cup, what is right?

    1. Sorry for the confusion. If you buy a package of shredded cheese, on the package it says an 8 ounce bag has 2 cups of cheese. Therefore, when I buy an 8-ounce block of cheese, I assume that it makes 2 cups of shredded cheese. So half the block would be 1 cup.
      This article helps you make conversions between different forms of cheddar cheese –

      1. Cheese isn’t a liquid. It takes less to actually fill 1 cup. Don’t take our word for it. Grate 8 ounces and try to fit it in 1 cup. 😉

  51. Not about the recipe, but my mouth dropped open as I read about your son/University of Indianapolis/Dr. Foster. My son was diagnosed with testicular cancer when he was a senior in high school and had emergency surgery the following day. At this point his urologist called us a few days after the surgery and told us if it were HIS son, U of I and Dr. Foster. We were there within 2 weeks. I hope that your son has done as well a mine. God Bless!!!

    1. Thanks for sharing your story Janie! So glad your son is doing well. My son is feeling great and he’s been over 6 months with normal tumor markers. You are lucky your son’s doctor told you about Dr. Foster. I had to do hours and hours of research to determine that Indiana was where we needed to go to see Dr. Einhorn and Dr. Foster. They are both such amazing doctors and really helped give us peace of mind during the whole process.

  52. I saw this recipe while browsing your site at lunchtime and realized I had all the ingredients already. I told my hubby that tonight’s dinner would be a “surprise” and he was not happy. He likes to know what to expect when it comes to his food but I knew that if I told him there was sour cream and cream cheese in it, he wouldn’t try it. Well, I took my time prepping and made sure he was good and hungry before serving dinner. He LOVED it. Didn’t ask any questions – just wanted to be sure there was some left for lunch tomorrow. It is very filling, so we both just ate a section and we’ll enjoy it again tomorrow. Thanks for sharing a tasty recipe. It’s a nice change from our usual ground beef recipes. BTW, I didn’t change a thing in the recipe!

  53. Hope things go well for your son. It’s a tough thing to go through, but THINGS WILL WORK OUT!?! My husband was diagnosed with testicular cancer in Feb. 1983. We had a 3 year old daughter and 8 month old son. My husband is a Pharmacist with an advanced degree, he’d finally finished school, had a great job in Nuclear Pharmacy, and we’d bought our first home. Initially, they thought they had gotten all the cancer- his retroperitoneal node dissection was negative. However, when his tumor markers started going back up, we knew we were going to have to do chemotherapy. It was a rough year- he was in and out of the hospital for chemotherapy and had several complications. Thank goodness for family- my parents, his brother, people at our church all were wonderful… It’s now been 32 years and he’s a survivor! We’ve have a wonderful LIFE!?! He went on to start Young People Cancer Support Groups at St. Jude and the Medical College of Ga. We have been active with the American Cancer Society and as an RN I worked with Hospice for 14 years. We even went on to have two more children.. You’ll be in our thoughts and prayers…”When the going gets Tough, the Tough Get Going” Gather your family, friends, and God close…

    1. Thank you for sharing your story Ann! I have found the cancer community to be such a source of strength and inspiration. My son finished 4 cycles of chemo and had a retroperitoneal node dissection in early March. His tumor markers have been normal since then! 🙂 🙂 🙂
      His mental strength and positive attitude through the whole thing has been nothing short of amazing.

      1. To the lady whose boys do not like tomatoes – Pizza Sauce would probably work in this recipe.
        I started cooking on the farm where I was born at age 7 and I am now 88. You get to be a chemist and this recpie is a keeper. I will make it for my hired help this week.

  54. Looks good – will have to try this (maybe next fall!) Hope everything went well with your son.

  55. This casserole looks incredible Christin – love how hearty and comforting everything sounds. Hope everything goes well with your son’s surgery Christin, I will be keeping you all in my thoughts and prayers.

  56. I’m with you on casseroles, Christin — they’re the best — especially when filled meat and cheese! I wish your son the best for his surgery and I will keep you and your family in my thoughts and prayers!!

  57. My thoughts and prayers go out to your son. (I know it is worrying and that is exactly what us moms do– we worry. ) wishing him a quick recovery.

    This pasta bake is going to be a big hit with my always hungry teenage boys. Love the recipe. Take Care, BAM

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