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“A quick easy beef and noodle casserole to whip up in a jiffy. An old family favorite. The orginal recipe in my family called for velveta cheese, but I prefer cheddar. Makes great leftovers too!”
READY IN:
50mins
SERVES:
4-6
YIELD:
1 9x13 casserole
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) package wide egg noodles
  • 1 lb ground beef (can subsitute ground turkey)
  • 12 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 (8 ounce) can tomato sauce
  • 1 (11 ounce) can creamed corn
  • 1 (4 ounce) cansliced black olives, drained
  • 2 cups shredded cheddar cheese
  • salt and pepper

Directions

  1. Preheat oven to 375.
  2. In large pot, cook noodles as directed on package. Drain, rinse and set aside.
  3. Meanwhile, cook ground beef and onion in large skillet until meat is no longer pink and onions are tender.
  4. Add the garlic and simmer another 3 - 5 minutes. Drain off fat.
  5. To meat mixture, add tomato sauce, creamed corn and olives.
  6. Stir cooked noodles into meat mixture.
  7. Pour into 9 x 13 inch baking dish and top with cheese.
  8. Bake at 375 for 20 to 30 minutes or until hot and bubbly.

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