Hamburger Chili Noodle Casserole
Turn a comforting weeknight dinner into a bold-flavored delight with this Hamburger Chili Noodle Casserole. Packed with hearty ground beef, tender egg noodles, and a rich chili-inspired sauce seasoned with cumin, paprika, and chili powder, this casserole is the ultimate crowd-pleaser. Kidney beans add a satisfying texture, while sharp cheddar cheese melted on top creates a gooey, golden layer that's impossible to resist. Quick to prepare and perfect for feeding a family, this dish combines the warmth of classic chili with the ease of a baked casserole. Garnished with fresh parsley, it's a one-pan wonder that’s as visually appealing as it is delicious. Perfect for cozy nights or casual gatherings, this casserole will make everyone come back for seconds!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14 ounces crushed tomatoes
- 15 ounces kidney beans, drained and rinsed
- 12 ounces dry egg noodles
- 2 cups cheddar cheese, shredded
- 1.5 cups beef broth
- 1 tablespoon olive oil
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the egg noodles in a large pot of boiling salted water according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for 2-3 minutes until the onion is softened and fragrant.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well to evenly coat the beef mixture with the spices.
Pour in the crushed tomatoes and beef broth, and stir well. Bring the mixture to a simmer.
Add the kidney beans to the skillet. Simmer the chili mixture on low heat for 10 minutes, allowing the flavors to meld together.
In a large mixing bowl, combine the cooked egg noodles with the chili mixture. Mix until everything is evenly distributed.
Transfer the noodle and chili mixture to a 9x13-inch casserole dish. Spread it out evenly.
Sprinkle the shredded cheddar cheese 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 parsley, if desired, and serve warm.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 344 mg | 26% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 782 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.
