Save on Pinterest

Beef Noodle Casserole

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
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    10 servings


  • 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


  • 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°.
Editor's Note
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.

Recommended Video


Click stars to rate
Average Rating:
  • Meredith
    Nov 10, 2020

    I made a half recipe of this. I skipped the mushrooms, chiles and jalapeno. I used whole kernel corn and tomato basil bisque. It was quite good. Great, simple recipe for a weeknight.

  • Kimberly
    Oct 30, 2020

    I had to try this simply because by looking at the ingredients, it just didn't look so great - just interesting and that always piques my curiosity! Boy, was I wrong! And the jalapeno pepper is an absolute MUST! It is NOT hot - it gives the dish flavor - I don't like spicy and it works just fine with fresh, seeded jalapeno peppers, chopped very fine and added more salt. This is a great little dish and is definitely in my repertoire of meals for the fam for weeknights!

  • fhquilting
    Oct 30, 2020

    Very good! I add 2 Tbsp each of vinegar and Worcestershire sauce, a couple of shakes of hot sauce; but no jalepeno because I did not have one. Yummy!

  • Donald
    Jul 19, 2020

    I will try this dish. Looks Delicious.

  • MissKarla
    Feb 8, 2020

    A very good quick last minute meal. Liked it all. Not everyone likes jalapeños so skipped this ingredient. It was just a little low on seasoning because of this but will try TexasCookies idea of a can of mild green chilis. Will keep in my go to suppers.

  • Lynette
    Aug 6, 2019

    This is something I would recommend halving. It makes a lot of food!! Good meal for a weeknight.

  • 2124arizona
    Jul 2, 2017

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

  • Amanda's Mom
    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.

  • jstowellsupermom
    Aug 6, 2015

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

  • pb22
    Mar 9, 2015

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