Beef Noodle Casserole

Published by livwelleatwell on

Free from: gluten, dairy, grains, and refined-sugar (paleo and Low FODMAP friendly)

This is one of my favorite meals from my childhood: beef noodle casserole. It’s so simple but always tastes amazing. I have been missing home, so it only felt right to make this nostalgic meal.

The recipe is originally my mom’s but with a few new adjustments to make it easier on the tummies of those of us with digestive issues.

This recipe is Anti-Candida/Paleo, and Low FODMAP if you swap the lentil noodles with rice noodles. If you do not or cannot eat beef, ground turkey would work well. Unfortunately I am not sure how a meatless version would work since this kind of relies on the grease from the meat–but if you attempt it let me know!

This beef noodle casserole recipe makes about six servings:

  • 12 oz box of lentil noodles
  • 1 lb ground beef
  • 12oz can diced tomatoes
  • 2 tsp oil – I used sunflower oil
  • Spices: basil, oregano, parsley, salt & pepper

Cook noodles on medium-low heat. Meanwhile, add oil to large pan and warm on medium heat. Add ground beef and slowly break apart with a spatula while it is frying. Add a dash of each spice listed above and stir occasionally.

Once noodles are cooked, drain and rinse then set aside. When the beef is cooked, drain the grease and then add in tomatoes (including the juice). Place a lid onto pan and lower heat to let it simmer for a couple minutes. Then mix in noodles and stir. Let cook for 2-3 more minutes and then serve while warm. Optional: add a pinch of fresh basil on top for extra flavor / garnish!

Categories: Savory

2 Comments

Debra · July 15, 2020 at 9:19 pm

Yum! This looks delicious and so simple.

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