Beef, Bacon and Noodle Casserole (Low Cal)

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Assistant Cook
Apr 22, 2002
Beef, Bacon & Noodle Bake

This certainly didn't taste like a low-cal meal. Also, nice sized portions for the calories. I know this is one I'll make often. ;~)

4 slices bacon, cut into 3/4 inch pieces

1 1/2 pounds beef stew meat

1/2 teaspoon peppered seasoned salt

1/2 cup onion, chopped

1 1/2 cups baby cut carrots

1 (14 1/2 ounce) can diced tomatoes with basil, garlic, and oregano, undrained

1 jar fat free beef gravy

1 cup water

2 cups uncooked wide egg noodles (4 ounces)

1 1/2 cups frozen whole green beans (or any other frozen vegetable mix)

Preheat oven to 325 degrees. Spray a 13x9 inch pan with cooking spray. Cook bacon in 12 inch skillet over medium high heat for 3 minutes, stirring occasionally. Stir in beef, seasoned salt and onion. Cook stirring occasionally, until beef is brown. Spoon mixture into baking dish. Stir in carrots, tomatoes, gravy and water. Cover and bake 1 hour and 30 minutes. Stir in noodles and green beans. Cover and bake 20 to 25 minutes or until beef, noodles and beans are tender. Makes 6 servings.

I made a 1/2 recipe and baked it for 40 minutes and then another 20 to 25. I also sliced the carrots in thirds and used a 1 1/2 quart casserole dish.

Nutritional Values: 350 calories, 17 grams fat and 22 grams carbohydrates. These values are from the recipe book, "Betty Crocker Comfort Casseroles"

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