Beef Noodle Casserole Recipe

4.5 13 15
Beef Noodle Casserole Recipe
Beef Noodle Casserole Recipe photo by Taste of Home
Publisher Photo

Beef Noodle Casserole Recipe

Read Reviews
4.5 13 15
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 1 package (8 ounces) egg noodles
  • 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 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1-1/2 cups shredded cheddar cheese

Directions

Cook noodles according to package directions.
Meanwhile, 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 10 ingredients. Drain noodles; stir into mixture.
Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Yield: 8-10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Beef Noodle Casserole in Country Extra September 1995, p51

Nutritional Facts

1 each: 358 calories, 14g fat (7g saturated fat), 84mg cholesterol, 980mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 25g protein.

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  • 1 package (8 ounces) egg noodles
  • 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 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1-1/2 cups shredded cheddar cheese
  1. Cook noodles according to package directions.
  2. Meanwhile, 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 10 ingredients. Drain noodles; stir into mixture.
  3. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 8-10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Beef Noodle Casserole in Country Extra September 1995, p51

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Reviews forBeef Noodle Casserole

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2124arizona User ID: 845443 268873
Reviewed Jul. 2, 2017

"This recipe is delightfully tasty and filling!! We will fix this again!!"

MY REVIEW
Amanda's Mom User ID: 5599949 243336
Reviewed Feb. 6, 2016

"I had read the reviews before making this and was excited to try it. I made it as is and found it very bland. We are a casserole family and we have them all the time but this one will not go into my make again bag."

MY REVIEW
jstowellsupermom User ID: 7101358 230826
Reviewed Aug. 6, 2015

"So easy to make! A family favorite & one of my go to recipes to take to new moms!"

MY REVIEW
pb22 User ID: 6024704 222403
Reviewed Mar. 9, 2015

"Just sub a couple cans of ROTEL instead tom.and tom. soup and you are on your .way"

MY REVIEW
nesali User ID: 6678971 37896
Reviewed May. 29, 2013

"Not bad at all for a last minute meal using what I had on hand. I had diced tomatoes instead of the tomato sauce, no corn or the green and jalapeno peppers. I had a pack of hot Italian sausage that I browned and sliced in place of the ground beef. I also added some Italian seasoning and some chopped garlic. Next time will add the corn and the green pepper. Will definitely make this again."

MY REVIEW
nesali User ID: 6678971 201606
Reviewed May. 29, 2013

"Not bad at all for a last minute meal using what I had in the pantry. I had diced tomatoes instead of the tomato sauce, no corn or the green and jalapeno peppers. I had a pack of hot Italian sausage that I browned and sliced in place of the ground beef. I also added some Italian seasoning and some chopped garlic. Next time will definitely add the corn and the green pepper. Will definitely make this again."

MY REVIEW
karebear0099 User ID: 7266770 14853
Reviewed May. 26, 2013

"Enjoyed this a lot. It is quite hearty and flavorful. I probably used a little more cheese than it called for on top. Also, I did not put canned mushrooms in because I do not like them. I used fresh mushrooms (5 medium largish) and cooked them with the onion"

MY REVIEW
SouthernSweetheart23 User ID: 5838167 40296
Reviewed May. 7, 2012

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

MY REVIEW
TexasCookie User ID: 4277703 38888
Reviewed Nov. 2, 2011

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

MY REVIEW
cobysmom User ID: 3634107 25451
Reviewed Aug. 16, 2011

"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 :)"

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