Hamburger Noodle Corn Casserole
Comfort food reaches new heights with this warm and satisfying Hamburger Noodle Corn Casserole. Packed with hearty ground beef, tender egg noodles, and sweet bursts of corn, this family-friendly dish comes together with the creamy richness of cream of mushroom soup and melted cheddar cheese. A hint of garlic, onion, and paprika adds depth and warmth, making every bite irresistibly flavorful. Perfect for busy weeknights, this easy casserole bakes to golden perfection in just 30 minutes, delivering a bubbly, cheesy top layer that will have everyone coming back for seconds. Serve it straight from the oven and finish with a sprinkle of fresh parsley for a homestyle dinner that's both comforting and crowd-pleasing. Ideal for quick meals, leftovers, or potluck gatherings!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 12 ounces Egg noodles
- 1.5 cups Sweet corn kernels (canned or frozen)
- 1 can (10.5 ounces) Cream of mushroom soup
- 2 cups Shredded cheddar cheese
- 0.5 cup Milk
- 1 Small yellow onion, diced
- 2 Garlic cloves, minced
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil, add the egg noodles, and cook until al dente according to package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic and sauté until softened, about 3 minutes.
Add the ground beef to the skillet and cook until browned and fully cooked, breaking it up into crumbles as it cooks. Drain any excess fat.
Stir in salt, black pepper, and paprika to season the beef mixture.
In a large mixing bowl, combine the cooked egg noodles, beef mixture, corn, cream of mushroom soup, milk, and 1 cup of shredded cheddar cheese. Mix everything until well combined.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbling and the cheese on top is melted and golden.
Remove from the oven and let the casserole cool for a few minutes before serving.
Garnish with chopped parsley if desired, and serve hot. Enjoy!
Nutrition Facts
Calories |
3047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 6077 mg | 264% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 39.1 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 2109 mg | 162% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2782 mg | 59% | |
*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.
