Ground Beef and Noodle Bake

"This is one of my family's all-time favorite casseroles!"
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:
1hr 20mins


  • 2 lbs ground beef
  • 1 large onion, chopped
  • 1 -2 tablespoon fresh minced garlic (or to taste)
  • 1 medium green pepper, chopped
  • 14 cup grated parmesan cheese (or to taste)
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (10 3/4 ounce) can condensed tomato soup, undiluted
  • 1 (8 ounce) can tomato sauce
  • 13 - 12 cup sliced pimiento, drained
  • 2 tablespoons chopped jalapeno peppers (or to taste)
  • salt and pepper
  • 12 - 1 teaspoon chili powder
  • 14 - 12 teaspoon ground mustard powder (or 1 Tbsp prepared mustard or Dijon)
  • 1 -2 cup canned sliced mushrooms
  • 1 (8 ounce) package medium egg noodles, cooked and drained
  • 2 cups shredded cheddar cheese, mixed with mozzarella cheese (or marble cheese is good also)


  • In a large skillet, cook the beef with the onion, garlic and green pepper over medium heat until the beef is no longer pink and the veggies are tender; drain any fat, and mix in the 1/4 cup grated Parmesan cheese.
  • Transfer to a large mixing bowl.
  • Add in all of the following ingredients, except for the cooked noodles and the shredded cheese; mix very well to combine.
  • Add in the cooked egg noodles; mix to combine.
  • Transfer to a 13 x 9-inch greased baking dish.
  • Sprinkle with more grated Parmesan cheese if desired.
  • Top/sprinkle with the 2 cups grated cheese.
  • Bake at 350 degrees for 45 minutes, or until heated through.

Questions & Replies

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  1. ara6120
    What a great meal. I used fine Inn Maid noodles and they were great in kittencal's dish. My husband loved this and so did I. No surprise, her recipes are always good. I'm going to try this one out on 3 grandchildren tonight. keep shaing Kittencal.
  2. 55tbird
    Very tasty casserole. Your recipes are always the BEST!! Will make this again.
  3. Skylar
    This casserole was really great, the sweet and spicy flavor hit the spot. I halved it with great success. Since I didn't want half a can of tomato soup and sauce laying around I just used the whole can of soup and omitted the sauce. Also left out the green peppers and pimentos as a personal preference but it was still yummy and easy to put together. I used some fresh mushrooms I had and could have added more since they shrink more than canned.
  4. FrenchBunny
    Kittencal, this was a delicious casserole. The cream corn added such a wonderful sweet flavor. I was going to halve the recipe because there are only two of us, but in the middle of making the sauce I realized it wasn't halved. Oh well, I will have wonderful lunches to come. I will freeze the leftover in smaller containers. So the only thing I changed in the recipe was to leave out the jalapeno peppers, cause DD would of found it too hot spicy, and I used red peppers because that is what was in the fridge that needed to be used. I also used half mozzarella and half cheddar which was a nice blend. I did use the 8 oz of medium egg noodles and found it was perfect for the amount of sauce. We both really enjoyed this tremendously....another fantastic recipe, thank you Kittencal
  5. Charlotte J
    This is a very filling casserole. I did add about 1/2 cup frozen whole kernel corn. The other thing I did was cook the whole 12 ounce bag of noodles. I was glad I did as there is so much meat mixture that 4 more ounces of noodles helped even out things. I will make this again. Thank you for posting. Made for *1 2 3 Hit Wonders* game 2007



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