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Beef Noodle Casserole

Total Time

Prep: 20 min. Bake: 45 min.

Makes

10 servings

This beef noodle 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. —Grace Lema, Winton, California
Beef Noodle Casserole Recipe photo by Taste of Home

Ingredients

  • 1 package (8 oz.) 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

  1. Cook the egg noodles according to the package directions.
  2. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Add 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 the 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°.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

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