This beefy pumpkin noodle bake recipe is ideal to serve during dinner. But you can also serve this for brunch or lunch if you like. Your guests will surely fall in love with this simple, but yummy dish. It will surely melt everyone’s hearts!
Our friend over at Toot Sweet 4 Two has this to say about the recipe:
“The pumpkin not only adds a nutritional boost, but it sends this casserole over the top with a luscious flavor boost. Covered in cheese, Beefy Pumpkin Noodle Bake is a satisfying dinner that your family will love – sure to become a family favorite.”
It’s cheesy, it’s beefy, and it’s healthy. What else can you ask for for a meal suited to your family? This is a complete one that is beneficial and at the same time flavorful!
Ingredients
- 3 tablespoons Land O Lakes butter, divided
- 1 – 12 ounce package Barilla extra wide egg noodles
- 1 pound Tyson lean ground beef
- 1 yellow onion, peeled and roughly chopped
- 1 yellow bell pepper, seeded and roughly chopped
- 1 tablespoon dried minced garlic
- 2 tablespoons McCormick paprika
- 1 teaspoon Morton salt
- ½ teaspoon McCormick ground black pepper
- 2 cups of fresh pumpkin puree OR 1 – 15 ounce can of Libby’s 100% pumpkin puree
- 1 – 15 ounce can Hunt’s diced tomatoes, undrained
- 1 cup Green Giant frozen corn
- 2 cups Sargento shredded cheddar cheese
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9 x 13 inch baking dish with 1 tablespoon butter and set aside.
- Bring large pot of salted water to a boil.
- Add egg noodles and cook per package instructions (about 7 to 9 minutes).
- Once noodles are done, drain and add them back to the pot; add 2 tablespoons butter to noodles and toss to coat.
- Add buttered noodles to prepared baking dish spreading evenly in baking dish.
- In the meantime, add ground beef to a large skillet and turn heat to medium.
- Cook ground beef, breaking up with a spoon and saute’ until just starting to turn brown.
- Add onions, peppers, garlic, paprika, salt and pepper, stirring to combine.
- Continue cooking ground beef and vegetables mixture until beef is no longer pink and vegetables are tender (about 8 to 10 minutes).
- Add pumpkin, tomatoes (including juice from can), and corn; stir to combine.
- Reduce heat to simmer and continue cooking until noodles are done, drained and layered in the baking dish.
- Add beef mixture over noodles in baking dish, spreading evenly.
- Top casserole with shredded cheese.
- Place in preheated oven and bake for 10 to 15 minutes until cheese is melted.
- Remove from oven, sprinkle with chopped parsley and serve.
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Quick Tip: If you don’t have leftover pumpkin, just use canned pumpkin puree instead.
Thanks again to Toot Sweet 4 Two for this amazing recipe.
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