Beef and Corn Noodle Casserole with Cheese
A hearty one-dish casserole combining browned ground beef, egg noodles, corn, and olives in a tomato base, topped with melted cheese and baked until bubbly. The dish balances savory beef with mild sweetness from corn and briny olives, creating comfort-food appeal. Serve for weeknight family dinners or casual gatherings. This version uses oleo and canned ingredients typical of mid-century American cooking, making it budget-friendly and straightforward.
Ingredients
- 3 tablespoon oleobutter1:1dairy-free alternativeadds dairy
3
- 1 lb ground beef
- 1 large onion, chopped
- 2 ½ cup egg noodles, uncooked
- 14 ¼ ounce canned corn, drained
- ½ cup ripe olives, chopped
- 2 cup canned tomatoesfresh tomatoes2.5:2seasonal
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- 1 cup cheese, grated
Instructions
- 1
Brown ground beef in butter with chopped onion until beef is cooked through and onion softens slightly.
- 2
Pour off excess grease from the skillet.
- 3
Add tomatoes and noodles to the skillet and cook, stirring occasionally, until noodles are tender, adding water as needed to maintain moisture.
- 4
Stir in corn and olives.
- 5
Transfer mixture to a greased 13x9-inch casserole dish.
- 6
Sprinkle grated cheese evenly over the top.
- 7
Bake at 350 degrees for 40 minutes until cheese melts and casserole is heated through.
Tips
Drain the canned corn before adding to reduce excess liquid and prevent a watery casserole.
Add water gradually while cooking noodles; start with a quarter cup and only add more if the mixture becomes too dry.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in 350F oven for 15-20 minutes until warmed through.
Assemble casserole through cheese topping up to 8 hours ahead. Cover and refrigerate; add 5-10 minutes to baking time if baking from cold.
Serve hot from the casserole dish with a green salad or steamed vegetables to balance the richness.
Common Mistakes
Don't skip pouring off grease; excess fat makes the casserole greasy
Don't overfill with water while cooking noodles; the casserole will be watery
Don't skip draining the corn to prevent a soupy texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this casserole ahead of time?
Yes, assemble it fully through the cheese layer up to 8 hours before baking. Cover and refrigerate, then bake at 350F for 45-50 minutes instead of 40, since it starts cold.
What if I don't have oleo?
Substitute butter or vegetable oil in the same amount. Butter will give slightly richer flavor; oil will be more neutral. Both work equally well for browning the beef.
Can I freeze the baked casserole?
Yes, cool completely, cover tightly with foil, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat covered at 350F for 25-30 minutes.