Beef Noodle Casserole
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 10 mins
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Servings
6 servings (2 cups each)
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Calories
704 kcal
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Course
Main Course
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Cuisine
American
Beef Noodle Casserole
Description
This Beef Noodle Casserole uses egg noodles cooked until just tender, combined with browned ground beef and onions. The mixture includes shredded cheddar cheese, diced green bell pepper, drained corn, tomato sauce and paste, minced garlic, and salt, creating a flavorful base with vegetables and cheese integrated throughout.
Once assembled in a baking dish, it's covered with foil and baked at 350 degrees Fahrenheit to allow flavors to meld and cheese to melt, then baked uncovered until the top is golden and bubbly. The resulting casserole has a hearty texture with tender noodles and a rich, slightly tangy tomato-beef sauce enhanced by the bell pepper and corn for sweetness and crunch.
This dish serves well as a filling main course for six generous two-cup portions. It pairs well with a salad or vegetable side for a balanced meal. Suitable for family dinners or meal prep, it can be assembled a day ahead and refrigerated, then baked before serving.
Leftovers keep refrigerated up to four days. The casserole also freezes well once baked and cooled, with thawing overnight in the fridge before reheating to 165 degrees Fahrenheit for safe consumption.
Ingredients
- 1 (12 ounce) package egg noodles uncooked
- 2 pounds ground beef
- 1 cup onion peeled and chopped
- 4 cups cheddar cheese shredded, divided
- 1 medium green bell pepper stemmed, seeded, and diced
- 1 (14.5 ounce) can corn drained
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 clove garlic minced
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Coat a 9-inch x 13-inch baking dish with nonstick spray.
- Bring 4 quarts water and 1 tablespoon salt to a boil in a large stock pot. Add egg noodles and cook according to package instructions, about 6 to 8 minutes. Drain well and set aside.
- Meanwhile, in a large saucepan or Dutch oven over medium-high heat, cook beef and onion until the meat is browned, about 5 to 7 minutes, breaking up any clumps with a wooden spoon. Drain well and return to the pot.
- Stir in 2 cups cheese, bell pepper, corn, tomato sauce, tomato paste, olives, garlic, salt, and noodles. Pour into prepared baking dish and sprinkle with remaining 2 cups cheese.
- Cover with foil and bake for 35 minutes. Remove foil, return to the oven, and bake an additional 10 minutes, or until cheese is light golden brown and bubbly. Let stand 5 minutes before serving.
Notes
- Egg noodles can be substituted with other small- or medium-cut pasta like macaroni, farfalle, penne, fusilli, or mafaldine.
- Ground beef with an 85% lean, 15% fat ratio is suggested; alternatives include ground turkey, chicken, pork, or sausage.
- Bell pepper color can be swapped among green, red, orange, or yellow with similar results.
- The recipe yields six generous 2-cup servings, making it ideal as a main dish.
- Leftovers keep well covered in the fridge for up to four days.
- The casserole can be assembled up to one day ahead, refrigerated, and then baked as directed after bringing to room temperature for 30 minutes.
- Baked casserole freezes up to two months when wrapped properly; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 cups each)
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 704kcal | 35% |
| Carbohydrates | 5g | 2% |
| Protein | 45g | 90% |
| Fat | 55g | 85% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 187mg | 62% |
| Sodium | 767mg | 32% |
| Potassium | 561mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 832IU | 17% |
| Vitamin C | 18mg | 20% |
| Calcium | 580mg | 58% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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