Ground Beef and Noodle Bake

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“This is one of my family's all-time favorite casseroles!”
1hr 20mins

Ingredients Nutrition

  • 907.18 g ground beef
  • 1 large onion, chopped
  • 14.79-29.58 ml fresh minced garlic (or to taste)
  • 1 medium green pepper, chopped
  • 59.14 ml grated parmesan cheese (or to taste)
  • 418.15 g can cream-style corn
  • 304.75 g can condensed tomato soup, undiluted
  • 226.79 g can tomato sauce
  • 78.78-118.29 ml sliced pimiento, drained
  • 29.58 ml chopped jalapeno peppers (or to taste)
  • salt and pepper
  • 2.46-4.92 ml chili powder
  • 1.23-2.46 ml ground mustard powder (or 1 Tbsp prepared mustard or Dijon)
  • 236.59-473.18 ml canned sliced mushrooms
  • 226.79 g package medium egg noodles, cooked and drained
  • 473.18 ml shredded cheddar cheese, mixed with mozzarella cheese (or marble cheese is good also)


  1. 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.
  2. Transfer to a large mixing bowl.
  3. Add in all of the following ingredients, except for the cooked noodles and the shredded cheese; mix very well to combine.
  4. Add in the cooked egg noodles; mix to combine.
  5. Transfer to a 13 x 9-inch greased baking dish.
  6. Sprinkle with more grated Parmesan cheese if desired.
  7. Top/sprinkle with the 2 cups grated cheese.
  8. Bake at 350 degrees for 45 minutes, or until heated through.

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