This Beef Noodle Casserole is the ultimate comfort food that is perfect for feeding a hungry crowd or a large family. Combining savory ground beef, tender egg noodles, and a rich tomato sauce, it is a budget-friendly dinner that quickly becomes a household favorite.
Table of Contents
Why You Will Love This Recipe
There is a reason this Beef Noodle Casserole has stood the test of time. Often referred to in older cookbooks as Talerine, this dish is a nostalgic masterpiece. You will love it because it uses simple pantry staples like canned tomatoes, olives, and corn, making it incredibly easy to shop for. It is a hearty, all-in-one meal that provides the perfect balance of protein, pasta, and vegetables. Plus, it makes for fantastic leftovers that taste even better the next day.
Ingredients
- 1 tablespoon plus 1/2 teaspoon kosher salt, divided
- 2 tablespoons extra virgin olive oil
- 1 medium white onion, chopped (about 1 1/2 cups)
- 1 bell pepper, seeded and finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 (28-ounce) can whole peeled or crushed tomatoes
- 1 1/2 pounds ground beef
- 4 ounces mushrooms, sliced
- 12 ounces egg noodles
- 1 1/2 cups frozen corn, defrosted
- 1 (15-ounce) can black olives, strained and chopped
- 8 ounces cheddar cheese, grated
Step-by-Step Instructions
- Preheat and Prep: Start by preheating your oven to 350°F. In a large pot, bring 2 quarts of water to a boil and add 1 tablespoon of salt for the egg noodles.
- Prepare the Tomato Sauce: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the chopped onions and bell peppers, sautéing for about 4 minutes until softened. Stir in the minced garlic and cook for an additional minute. Add the tomatoes (breaking them up by hand if using whole tomatoes), bring to a simmer, and cook for 10 minutes. Lower the heat to keep it warm.
- Brown the Beef: In a separate skillet, heat the remaining tablespoon of oil over medium-high heat. Add the ground beef in batches to avoid crowding the pan. Let the meat sit for a minute or two without stirring to achieve a nice brown crust. Sprinkle with 1/2 teaspoon of salt. Once browned on both sides, transfer the beef into the tomato sauce mixture.
- Sauté the Mushrooms: Use the same skillet with the remaining beef drippings to sauté the sliced mushrooms. Once they are browned and tender, add them to the beef and tomato mixture.
- Cook the Noodles: While the mushrooms are cooking, drop the egg noodles into the boiling water. Cook for 4 to 5 minutes until they are al dente (slightly firm). Drain the noodles well.
- Assemble the Casserole: In a large 3-quart casserole dish, combine the cooked egg noodles with the tomato and beef mixture. Stir in the corn, chopped olives, and approximately two-thirds of the grated cheddar cheese.
- Bake: Sprinkle the remaining cheese over the top of the casserole. Place it in the oven and bake uncovered at 350°F for 30 minutes until the cheese is melted and bubbly.
Expert Tips for the Best Casserole
To get the best results, do not overcook your egg noodles during the boiling phase. Since they will continue to cook in the oven with the sauce, keeping them al dente prevents them from becoming mushy. Another pro tip is to brown your ground beef in batches. If you crowd the pan, the meat will steam rather than sear, and you will miss out on that deep, savory flavor that comes from proper browning. Finally, if you do not have a 3-quart dish, feel free to split the mixture between two smaller baking dishes.
Variations and Substitutions
While the classic version of this Beef Noodle Casserole is hard to beat, you can easily customize it. If you prefer a different protein, ground turkey or ground pork works exceptionally well. For the cheese, while sharp cheddar is traditional, a blend of Monterey Jack and Colby provides a wonderful melt. If you are not a fan of olives, you can swap them out for extra mushrooms or diced zucchini to keep the vegetable count high.
Serving Suggestions
This casserole is a complete meal on its own, but it pairs beautifully with a crisp green salad tossed in a light vinaigrette to cut through the richness of the cheese. A side of garlic bread or toasted sourdough is also excellent for soaking up any extra tomato sauce. For a bit of brightness, garnish the finished dish with freshly chopped parsley or sliced green onions.
Storage, Freezing, and Reheating
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze this casserole either cooked or uncooked. To freeze an uncooked casserole, assemble it completely but do not bake. Wrap the dish tightly in foil and then two layers of plastic wrap. It will stay fresh for up to 3 months. When ready to eat, bake from frozen at 350°F for about 1 1/2 hours, removing the foil during the last 30 minutes.
Reheating: Individual portions can be reheated in the microwave for 2 minutes. To reheat a larger portion, place it in a 350°F oven for 15-20 minutes until heated through.
Nutrition Information
| Metric | Amount Per Serving |
| Calories | 558 kcal |
| Fat | 35g |
| Carbohydrates | 29g |
| Protein | 34g |
Frequently Asked Questions
What is Talerine?
Talerine is a traditional name for this style of beef and noodle casserole. It is a vintage recipe often passed down through generations, known for its hearty combination of ground beef, noodles, corn, and olives.
Can I make this Beef Noodle Casserole ahead of time?
Yes! You can assemble the entire dish a day in advance. Simply cover it with foil and keep it in the refrigerator. When you are ready to eat, bake it as directed, though you may need to add 5-10 extra minutes to the bake time since it is starting from a cold temperature.
What are the best noodles to use?
Wide egg noodles are the standard choice for this recipe because they hold up well to the heavy sauce and beef. However, you can substitute with rotini or penne if that is what you have in your pantry.
Beef Noodle Casserole
Ingredients
Method
- Preheat and Prep: Start by preheating your oven to 350°F. In a large pot, bring 2 quarts of water to a boil and add 1 tablespoon of salt for the egg noodles.1 tbsp kosher salt
- Prepare the Tomato Sauce: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the chopped onions and bell peppers, sautéing for about 4 minutes until softened. Stir in the minced garlic and cook for an additional minute. Add the tomatoes (breaking them up by hand if using whole tomatoes), bring to a simmer, and cook for 10 minutes. Lower the heat to keep it warm.2 tbsp extra virgin olive oil, 1 medium white onion, 1 bell pepper, 3 cloves garlic, 1 can whole peeled or crushed tomatoes
- Brown the Beef: In a separate skillet, heat the remaining tablespoon of oil over medium-high heat. Add the ground beef in batches to avoid crowding the pan. Let the meat sit for a minute or two without stirring to achieve a nice brown crust. Sprinkle with 1/2 teaspoon of salt. Once browned on both sides, transfer the beef into the tomato sauce mixture.2 tbsp extra virgin olive oil, 1 1/2 pounds ground beef, 1 tbsp kosher salt
- Sauté the Mushrooms: Use the same skillet with the remaining beef drippings to sauté the sliced mushrooms. Once they are browned and tender, add them to the beef and tomato mixture.4 ounces mushrooms
- Cook the Noodles: While the mushrooms are cooking, drop the egg noodles into the boiling water. Cook for 4 to 5 minutes until they are al dente (slightly firm). Drain the noodles well.12 ounces egg noodles
- Assemble the Casserole: In a large 3-quart casserole dish, combine the cooked egg noodles with the tomato and beef mixture. Stir in the corn, chopped olives, and approximately two-thirds of the grated cheddar cheese.1 1/2 cups frozen corn, 1 can black olives, 8 ounces cheddar cheese
- Bake: Sprinkle the remaining cheese over the top of the casserole. Place it in the oven and bake uncovered at 350°F for 30 minutes until the cheese is melted and bubbly.8 ounces cheddar cheese