Meaty Noodle Casserole Recipe
- 1 package (12 ounces) wide egg noodles
- 1 pound ground beef
- 1/2 pound bulk pork sausage
- 3 tablespoons chopped onion
- 1/4 teaspoon garlic powder
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup chopped pimiento-stuffed olives
- 2 tablespoons minced fresh parsley
- 1-1/2 cups (6 ounces ) shredded cheddar cheese
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, pork sausage, onion and garlic powder over medium heat until meat is no longer pink; drain. Add the corn, tomatoes, soup, olives and parsley; heat through.
- Drain pasta; stir into meat mixture. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 8 servings.
Reviews for Meaty Noodle Casserole(7)
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I didn't use the olives and I used a whole pound of sausage. My boys cleaned their plates and asked for more. This one is a winner!
I have made this recipe many time and my husband and I absolutely love it. The only substitution we suggest is using a can of Rotel in place of the Stewed Tomatoes. It adds a bit more flavor and "kick". Delicious. And the leftovers are just as good!
I did change a bit. We didn't need 8 servings for just two, so I used 6 oz. egg noodles, 3/4 lb ground beef, no sausage, minced dried onions, a 1/4 tsp. of crushed garlic, one 4 oz. sweet kernel corn, one 14 oz. diced tomatoes, one can of condensed cream of chicken soup, 1/2 cup sour cream, no olives, 1/2 tsp. parsley, and 1 cup shredded mild cheddar cheese. Used somewhat the same cooking directions and it turned out REALLY great.
My husband and I loved it. I used left over taco meat instead of the ground beef and because we like garlic I also used a couple cloves of minced garlic.
My husband and I enjoyed this casserole, but even after I used seasoned ground pork sausage, (which already had salt, pepper, sage, garlic and onion in it) and ground beef which already had, garlic powder, onion powder, and black pepper in it, I also added some dry minced onion, but I still felt the casserole needed more spice. So the next time I make this, I'm going to add a clove or two of garlic, (minced) and perhaps some dried, crushed red pepper flakes. I didn't add the pimiento-stuffed olives, instead I added a small jar of diced pimientos, which I drained. I stirred the 6-oz. of shredded (sharp) cheddar cheese into the casserole, and topped the dish with 2 more ounces of the cheese, before baking it in the oven. In all this was a pretty good dish, but the recipe does need a lot more spice. I look forward to making this casserole again, but
adding a few other ingredients to spice up the dish. Lana, thank you for the recipe.
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