Beef Corn Noodle Casserole
Indulge in the ultimate comfort food with this Beef Corn Noodle Casserole—a hearty, flavor-packed dish that's perfect for family dinners or potlucks. Featuring tender egg noodles, savory ground beef, and a delicious blend of cream-style and whole kernel corn, this casserole is brought together with tangy sour cream, zesty tomato sauce, and a hint of warming spices like paprika. Topped with a generous layer of melted cheddar cheese, every bite bursts with cheesy, creamy goodness. Quick to prepare with just 20 minutes of prep time, this comforting baked casserole makes six satisfying servings and is an easy way to bring a crowd-pleasing meal to the table. Whether you're looking for a cozy weeknight dinner or a dish to wow at gatherings, this Beef Corn Noodle Casserole is sure to become a new family favorite!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 15 ounces cream-style corn
- 15 ounces whole kernel corn, drained
- 15 ounces tomato sauce
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Cook the egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Stir in the tomato sauce, cream-style corn, whole kernel corn, salt, black pepper, and paprika. Let the mixture simmer for 5 minutes to allow the flavors to meld together.
In a large mixing bowl, combine the cooked egg noodles, the beef and corn mixture from the skillet, 1 cup of shredded cheddar cheese, and the sour cream. Mix everything together until evenly combined.
Transfer the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Enjoy your Beef Corn Noodle Casserole!
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.0 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 382 mg | 29% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
