Chili Noodle Casserole
Indulge in the hearty comfort of Chili Noodle Casserole, a satisfying fusion of bold chili flavors and tender egg noodles baked to cheesy perfection. This easy-to-make casserole combines seasoned ground beef, kidney beans, and diced tomatoes with aromatic spices like chili powder, cumin, and paprika, creating a warm and robust base. Tossed with al dente egg noodles and topped with a generous layer of melty cheddar cheese, it’s baked until golden and irresistibly bubbly. Ready in just an hour, this crowd-pleasing dish is perfect for weeknight dinners or potluck gatherings. Garnish with fresh parsley for a pop of color and serve with a side of crusty bread for the ultimate cozy meal.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 14 ounces Canned diced tomatoes
- 15 ounces Canned kidney beans, drained and rinsed
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Egg noodles
- 2 cups Shredded cheddar cheese
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess grease.
Add the diced onion and minced garlic to the skillet and cook for another 3-4 minutes, until the onion is softened and translucent.
Stir in the canned diced tomatoes, kidney beans, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Let the mixture simmer for 10 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Combine the cooked noodles with the chili mixture in a large bowl, mixing until the noodles are evenly coated.
Transfer the noodle and chili mixture to the prepared baking dish, spreading it out in an even layer.
Sprinkle shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 4.7 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 358 mg | 28% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 676 mg | 14% | |
*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.
