Description
This Beef Noodle Casserole is a hearty, one-dish meal loaded with savory ground beef, tender egg noodles, and a rich tomato-based sauce. Tossed with melted cheddar cheese and baked to perfection, it’s the ultimate comfort food. Whether you’re making it for a family dinner or a potluck, this dish delivers warmth and satisfaction in every bite!
Ingredients
Scale
For the Casserole:
- 1 tablespoon plus 1/2 teaspoon kosher salt, divided, plus more for boiling pasta
- 2 tablespoons extra virgin olive oil
- 1 medium white onion, chopped (1 1/2 cups)
- 1 bell pepper, seeded and finely chopped (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 (28-ounce) can whole peeled or crushed tomatoes
- 1 1/2 pounds ground beef
- 4 ounces mushrooms, sliced
- 12 ounces egg noodles
- 1 1/2 cups frozen corn, defrosted
- 1 (15-ounce) can black olives, strained and chopped
- 8 ounces cheddar cheese, grated
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (177°C). - Boil the Egg Noodles:
- Bring 2 quarts of water to a rolling boil in a large pot.
- Add 1 tablespoon of kosher salt to the water.
- Cook the egg noodles according to package directions, about 4–5 minutes for al dente.
- Drain the noodles and set them aside.
- Make the Tomato Sauce:
- Heat 1 tablespoon of olive oil in a large skillet or heavy-bottomed pot over medium-high heat.
- Sauté the chopped onion and bell pepper until softened, about 4 minutes.
- Stir in the garlic and cook for 1 additional minute.
- Add the canned tomatoes, breaking them up with a spoon if necessary. Bring the sauce to a simmer and cook for 10 minutes.
- Brown the Ground Beef:
- In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- Add the ground beef, breaking it into pieces as it cooks. Season with 1/2 teaspoon of kosher salt.
- Cook until the beef is browned, about 5–7 minutes. Transfer the cooked beef to the tomato sauce and stir to combine.
- Sauté the Mushrooms:
- In the same skillet used for the beef, sauté the sliced mushrooms until browned, about 3–4 minutes.
- Add the mushrooms to the beef and tomato mixture.
- Assemble the Casserole:
- In a large (3-quart) casserole dish, spread the cooked egg noodles.
- Pour the beef and tomato mixture over the noodles, stirring to combine.
- Stir in the defrosted corn, chopped olives, and two-thirds of the grated cheddar cheese.
- Top with Cheese and Bake:
- Sprinkle the remaining cheese evenly over the top of the casserole.
- Bake uncovered in the preheated oven for 30 minutes, or until the cheese is bubbly and golden brown.
- Cool and Serve:
- Let the casserole cool for 5 minutes before ser
Notes
- Cheese Options: Swap cheddar with mozzarella, Monterey Jack, or Colby for a twist on flavor.
- Vegetarian Version: Replace the ground beef with plant-based meat or lentils.
- Make It Ahead: Assemble the casserole up to a day in advance and refrigerate. Bake it fresh when ready to serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American