This is Edward G. Robinson’s recipe for Baked Noodles. Well actually it is his second wife Jane’s recipe but semantics. It is a hearty dish with noodles, ground beef with cheese surrounded by a tomato sauce. It reminds me a bit of a homemade Hamburger Helper. I will admit I altered this recipe a little more than I usually do for celebrity recipes. The main thing I did was half the recipe which still makes quite a bit. The Robinson household was either quite large, hearty eaters or just ate this for a week at the full recipe. I also cut down some of the baking time. The recipe calls for you to bake it for a half hour at 400 degrees and then again at 325 for thirty more minutes. I don’t think it needs this as everything is already cooked through when you put it in the oven to begin with. This is a perfect dish that you can customize to you taste. The addition of mushrooms, spinach or even using another ground meat could work quite well here. Also this would be quite good with rigatoni, penne or corkscrew pasta instead of the wide egg noodles.
Edward G. Robinson's Baked Noodles
A hearty baked noodle dish from the kitchen of Edward G. Robinson.
- 2 tablespoons butter
- 1 bell pepper, chopped
- 1 onion, chopped finely
- 1 lb lean ground beef
- 8 oz sharp cheddar cheese, shredded plus extra if you want to sprinkle on top
- 1 14 oz can of tomato sauce
- 1 10 1/2 oz can condensed tomato soup (see note for substitution)
- 8 ounces wide egg noodles (half the package), cooked and drained
- Optional: sliced green onions or chopped parsley for garnish
- Preheat oven to 400 degrees
- Melt better in large sauce pan at medium heat. Then cook peppers and onion until they start to soften.
- Add ground beef and cook until meat is no longer pink.
- Mix in the shredded cheese until it is fairly melted in beef mixture.
- Stir in the tomato sauce, tomato soup and noodles.
- Put in a cover casserole dish or a large baking dish covered with aluminum foil and bake for 30 minutes.
- Serve with an extra sprinkle of cheese if you would like.
- Garnish with green onion or parsley if using.
NOTES: Any easy substitution if you do not want to use the canned soup is to mix together 8 ounces tomato sauce, 1 tablespoon sugar, 1 tablespoon cornstarch and 1 teaspoon salt. Use this mixture where it calls for the condensed tomato soup.