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Beef Noodle Casserole Recipe

Beef Noodle Casserole Recipe photo by Taste of Home

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This casserole is perfect when there's a busy day coming up, because you can prepare it ahead of time. It's ideal for a potluck, too. The flavors blend together to create a delicious combination.

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Beef Noodle Casserole Recipe

Prep: 20 min. Bake: 45 min.

Yield: 8-10 Servings

20 45 65

Ingredients

2 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 jar (2 ounces) sliced pimientos, drained
2 tablespoons chopped jalapeno pepper
1-1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1 package (8 ounces) medium egg noodles, cooked and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next nine ingredients. Stir in noodles and mushrooms.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 8-10 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 358 calories, 14 g fat (7 g saturated fat), 84 mg cholesterol, 980 mg sodium, 33 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Beef Noodle Casserole in Country Extra September 1995, p51

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Reviews for Beef Noodle Casserole

Beef Noodle Casserole

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Reviewed on May. 07, 2012 by SouthernSweetheart23

Very Good!!! The only change I made was I used diced a red pepper in place for the pimientos

Reviewed on Nov. 02, 2011 by TexasCookie

Very good. I substituted mild green chiles and doubled the chili powder because we don't like jalapenos. Everyone enjoyed it.

Reviewed on Aug. 16, 2011 by cobysmom

VERY GOOD RECIPE THANKS FOR SHARING I DID HAVE TYO CHANGE IT ALITTLE BIT FOR MY PICKY EATERS I SKIPPED THE JALAPENOS AND MUSHROOMS BUT ADDED A CAN OF ROTELS DICED TOMATOES WITH GREEN CHILES AND SKIPPED THE PIMENTOS AS WELL. DEFINTLEY WILL BE MAKING AGAIN :)

Reviewed on Nov. 09, 2010 by WendiLynne

This is a good recipe! Definitely a comfort food favorite but not too completely unhealthy. I split it into two seperate 2 qt dishes - one without jalapenos for the kids, and one with for us fire-lovin' adults. We have lots of left overs which is great for our busy house (cook once, eat twice... or more!)I used 1 pound of ground turkey and 1 pound of ground beef to reduce some of the fat as well as reduced fat "fiesta" cheese.

Reviewed on Jul. 18, 2010 by rnowlin

This was good. I might add whole corn as well. I wouldn't put as much Jalapeno as it calls for next time. Little to warm for me and my family's taste. But overall very good.

Reviewed on Nov. 16, 2009 by BREN14224

I made this for the fire hall and it was a big hit with all the fire fighters and their families. I've also made this for a family reunion and it got lots of compliments.