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German Noodle Bake (Oven or Crock Pot)

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“From the 1989 edition of our church cookbook. This is one of my favorite ground beef casseroles. I thought I had lost it forever and have been searching and racking my brain for months trying to remember all of the ingredients. I was at my mom's house the other day and was flipping through this cookbook - and look what I found! It freezes and reheats well; it's a good dish to prepare ahead of time since it can be refrigerated and then baked later. **Note** This also works great in the crock-pot. Simply layer the ingredients as you would in a casserole dish and cook on low for about 4 hours.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown meat and drain.
  2. Combine with next 6 ingredients.
  3. Cook noodles and drain.
  4. Combine sour cream, cream cheese and onions. Add hot noodles to this mixture.
  5. In a greased casserole dish (recipe does not specify size - I have always made it in a 2 quart oval casserole dish - I did make it one time in a 13x9 baking dish but did not think it turned out as well; the layers of noodles vs. meat sauce were too thin for my preference, arrange alternate layers of meat and noodle mixture - 1/2 of meat sauce, noodles, 1/2 of meat sauce.
  6. Top with grated cheese.
  7. Bake at 350 for 20 minutes.
  8. Serves 4-6.

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