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Cook Time : 30min
Course : Entree, Pasta
Type of Prep : Bake
Cuisine : U.S. Regional
 
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Beef and Noodle Casserole

From Diana Rattray,
Your Guide to Southern Food.
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Scroll down the page for more beef and noodle recipes.

INGREDIENTS:

  • 1 1/2 pounds lean round steak, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1/2 cup water
  • 2 beef bouillon cubes or equivalent base or granules
  • 1 teaspoons salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon pepper
  • 1 tablespoon lemon juice
  • 8 ounces medium noodles
  • 1 1/2 to 2 cups cooked green beans
  • 3 medium tomatoes, cut in wedges
  • dash sugar, if desired
  • salt and pepper
  • 1 tablespoon chopped parsley, optional

PREPARATION:

Heat oil in a large skillet over medium-high; add beef cubes and brown quickly. Stir in water, bouillon or base, 1 teaspoon salt, cardamom, 1/4 teaspoon pepper, and lemon juice. Cover and simmer for 20 to 30 minutes, until beef is tender.

Cook noodles according to package directions; drain. Place noodles in a buttered 2 1/2 to 3-quart baking dish. Spoon cooked green beans around the edge of baking dish. Spoon beef mixture into the middle, then pour juices over all. Arrange tomato wedges over the green beans then sprinkle with a little sugar, salt, and pepper. Cover tightly and bake at 350° for 30 minutes.
Sprinkle with parsley just before serving.

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