0 from 18 votes
Beef Noodle Casserole
Transform ground beef, pasta, cheese, and a few pantry staples into Beef Noodle Casserole. This easy Midwestern hot dish recipe is the ultimate comfort food dinner.
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 10 mins
Servings: 6 servings (2 cups each)
Calories: 704 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
Notes
- Egg noodles: Or any small- or medium-cut pasta, such as macaroni, farfalle, penne, fusilli, or mafaldine.
- Ground beef: I suggest an 85% lean, 15% fat ground beef blend. If desired, swap in ground turkey, chicken, pork, or ground sausage.
- Green bell pepper: Red, orange, or yellow will also do.
- Yield: This Beef Noodle Casserole makes six generous 2-cup servings, ideal for a main dish. Just add a salad and dinner is done.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The entire casserole can be assembled up to one day in advance, covered in foil, and stored in the refrigerator. Bring to room temperature for at least 30 minutes before baking as directed in the recipe (at 350 degrees, covered in foil for 35 minutes, then 10 minutes uncovered).
- Freezer: The baked, cooled casserole can be wrapped in a double layer of plastic or foil and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating in a 350 degree oven until it's 165 degrees in the center.
Nutrition Information
Serving
2 cups
Calories
704kcal
(35%)
Carbohydrates
5g
(2%)
Protein
45g
(90%)
Fat
55g
(85%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
2g
Monounsaturated Fat
20g
Trans Fat
2g
Cholesterol
187mg
(62%)
Sodium
767mg
(32%)
Potassium
561mg
(16%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
832IU
(17%)
Vitamin C
18mg
(20%)
Calcium
580mg
(58%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings (2 cups each)
Amount Per Serving
Calories 704
% 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.