The best beef noodle casserole ever, and it feeds a crowd.
It has ground beef, egg noodles, black olives, corn, mushrooms, and shredded cheddar cheese.
), but wow is it good!
Elise Bauer
Can This Noodle Casserole Be Made in Advance?
Meal planners, rejoice!
Pull the casserole from the fridge when you preheat the oven.
Elise Bauer
Freeze an uncooked, fully assembled casserole for up to 3 months.
Cover the casserole in its dish with foil and then wrap with two layers of plastic wrap.
Remove the foil 30 minutes before it’s done cooking.
Elise Bauer
bring to a boil for cooking the egg noodles.
Heat 1 tablespoon of oil on medium high heat in a large, heavy bottomed pot or skillet.
Add the onions and bell pepper and saute until softened, about 4 minutes.
Elise Bauer
Add the garlic and cook for a minute more.
Bring to a simmer and let cook for 10 minutes.
Lower the heat to warm.
Elise Bauer
In a separate skillet, add 1 tablespoon of oil and heat to medium-high.
Sprinkle 1/2 teaspoon of the salt over the meat while cooking.
Once browned on one side, turn the pieces over to get the other side browned.
Elise Bauer
Once browned, add the mushrooms to the beef and tomato mixture.
While the mushrooms are cooking, add the egg noodle pasta to the boiling water.
Cook as directed, about 4 to 5 minutes.
Elise Bauer
Strain when cooked, but still a little firm (al dente).
Add the cooked egg noodles to a large (3 quart) casserole dish.
(If your casserole dish isn’t big enough, you may need to use 2 casserole dishes.)
Elise Bauer
Stir in the tomato beef mixture.
Stir in the corn, chopped olives, and about two thirds of the cheese.
Sprinkle remaining cheese on top of casserole.
Place in the oven.
Bake uncovered at 350F for 30 minutes.
