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This cozy ground beef casserole includes corn, bacon, squash, and noodles in a zesty tomato sauce, finished with plenty of melty cheddar cheese on top! It’s a simple, flavorful, and easy weeknight dinner that the whole family will love.
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This cheesy ground beef noodle casserole is an old-fashioned recipe that reminds me of my childhood. It’s quick, hearty, and totally kid-friendly! If you love ground beef casserole recipes as much as we do, be sure to check out this taco pie, this 4-ingredient ground beef casserole, and this ground beef and baked bean cornbread casserole, too!
Why You’ll Love this Ground Beef and Corn Casserole
Casseroles are such convenient, easy meals for busy families. This recipe can be assembled in advance, and then baked in the oven when you’re ready to eat — no last-minute evening stress!
It has a rich, smoky flavor (thanks to the bacon), which pairs really nicely with the sweet pops of corn throughout. Preparing the simple homemade tomato sauce from scratch means that this ground beef casserole with noodles doesn’t require any canned, condensed soup.
The recipe is also very flexible, since you can use the ingredients that your family likes, or whatever is in your kitchen. For instance, add different vegetables (peas or bell pepper would be great additions), use different types of noodles (such as elbow macaroni or shells), and tweak the seasoning (to make it spicy)!
Ingredients
This is just a quick overview of the ingredients that you’ll need for an easy ground beef noodle casserole with corn and bacon. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Noodles: I used egg noodles here, but just about any pasta shape will work. Try elbow macaroni or medium shells, too!
- Bacon: adds a rich, salty, smoky taste in the background.
- Ground beef: the base of the casserole.
- Onion and garlic: for savory flavor.
- Zucchini or yellow squash: I used yellow summer squash here, since I had a bounty of it in my kitchen from my neighbor’s garden. Zucchini works great as well!
- Corn: use fresh corn cut off the cob when it’s in season, or use frozen corn or canned corn the rest of the year.
- Tomato sauce, petite-diced tomatoes, and tomato paste: form the base of the tomato sauce that brings the casserole together.
- Brown sugar: balances the acidity in the tomatoes, giving the sauce a more complex flavor.
- Chili powder, oregano, cumin, and cayenne: seasonings that pair really nicely with the ground beef and cheddar cheese in this dish. The flavor is mild, so feel free to adjust the seasoning to make the dish more zesty or even spicy.
- Kosher salt and pepper: enhance the other flavors in the casserole.
- Cheddar cheese: because every good casserole needs plenty of melty, gooey cheese! Feel free to swap out the cheddar and use Monterey Jack, Colby, or Pepper Jack.
How to Make a Ground Beef Casserole with Noodles and Corn
In general, a “casserole” is any food that is cooked and served in the same dish. Casseroles typically include three main components: a base that provides the main flavor and texture of the dish (in this case, the ground beef), an extender that helps thicken the dish (here it’s the noodles), and a binder or liquid that holds it all together (such as the homemade tomato sauce).
We’ve checked all of the boxes with this easy ground beef casserole, and we’ve upped the ante with some vegetables, cheese, and seasoning! I’ve included the detailed directions in the recipe card below, but here’s the quick overview:
- Boil the pasta; drain.
- Cook the ground beef filling.
- Combine the noodles and cooked ground beef mixture.
- Transfer to a baking dish and sprinkle with shredded cheese.
- Bake for about 20 minutes, until hot and bubbly.
Serving Suggestions
This hearty beef and noodle casserole goes well with just about any of your favorite sides. Here are a few options that you might enjoy:
- Sour Cream Cornbread, Honey Butter Cornbread, Jalapeno Cheddar Mexican Cornbread, Cast Iron Cornbread, Fluffy Bakery-Style Corn Muffins, Broccoli Cornbread, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, or Corn Sticks
- 3-Ingredient Sour Cream Muffins
- Two-Ingredient Pumpkin Muffins, Pumpkin Bread, or Pumpkin Muffins
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Chives and Bacon, or Drop Biscuits
- No-Knead Dutch Oven Bread, Jalapeño Cheddar Bread, No-Knead Honey Beer Bread, or Cheddar Chive Beer Bread
- Mixed Greens with Dijon Vinaigrette, Southern Caesar Salad, Classic Caesar Salad, Wedge Salad, or House Salad with Candied Pecans
- Homemade Coleslaw or Vinegar Coleslaw
Preparation and Storage Tips
- This is a great make-ahead dinner. You can assemble the entire casserole up to 24 hours in advance and keep it covered in the refrigerator until ready to bake. Before baking, allow the dish to sit on the counter and come to room temperature for at least 30 minutes. If it’s still cold when it goes into the oven, it will likely need more than 15-20 minutes to heat through.
- You can freeze the casserole before baking. Wrapped tightly, the assembled casserole will keep in the freezer for up to 2 months.
- Leftover ground beef casserole will keep in an airtight container in the refrigerator for 3-4 days.
- To reheat the casserole: If reheating an entire casserole, cover the dish loosely with foil and bake in a 350°F oven until warmed through (about 20 minutes). Individual portions can be reheated in the microwave for 1-2 minutes.
Recipe Variations
- Instead of the egg noodles, try other pasta shapes such as medium shells or elbows.
- Any ground meat will work in this recipe. Instead of the ground beef, try ground turkey, ground pork, ground chicken, or ground sausage.
- Use just ½ lb. of ground beef and add a can of drained, rinsed black beans to bulk up the dish.
- Add more veggies: feel free to include crisp-tender steamed, roasted, or sauteed broccoli, green beans, carrots, diced sweet bell pepper, or even frozen peas in the casserole. A can of chopped green chilies would also be a nice addition.
- Swap out the cheddar cheese and use Monterey Jack, mozzarella, Colby, or Pepper Jack.
- Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The baking instructions remain the same. You can even prepare the full recipe, but divide the ingredients between two 8-inch pans and freeze one casserole for later.
Tips for the Best Ground Beef Casserole Recipe
- Adjust the seasoning to suit your taste preferences. For instance, you might like to add an extra teaspoon of brown sugar for a slightly sweeter tomato sauce, increase the cayenne to make it spicy, or use a bit more chili powder for a zestier flavor.
- Boil the pasta in well-salted water. This is your opportunity to really season the noodles.
- Cook the pasta for 1 minute less than al dente. The noodles will continue to cook in the oven, so you want to slightly under-boil them so that they don’t become mushy after baking.
- Garnish the casserole with fresh herbs (such as parsley, thyme, basil, or oregano) for a bright, fresh touch. Sliced green onions are also good!
More Ground Beef Casserole Recipes to Try
4-Ingredient Ground Beef Casserole
35 minutes mins
Easy Ground Beef Noodle Casserole
40 minutes mins
Ground Beef Casserole with Cornbread
58 minutes mins
Ground Beef and Corn Casserole
Ingredients
- 12 ounces dry egg noodles, elbow macaroni, or medium shells pasta
- 4 slices bacon, chopped
- 1 lb. ground beef
- 1 medium onion, diced
- 1 cup diced zucchini or yellow squash
- 2 cloves garlic, minced or pressed
- 1 cup fresh, frozen, or canned corn
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can petite-diced tomatoes, not drained
- 1 tablespoon tomato paste
- 2 teaspoons brown sugar
- 1 teaspoon chili powder
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- Pinch cayenne (or more to taste)
- Kosher salt and black pepper, to taste
- 2 cups grated cheddar cheese
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish; set aside.
- Cook noodles in a large pot of salted boiling water for about 1 minute less than al dente, according to package instructions. Drain.
- While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5-7 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate; reserve 1 tablespoon of the drippings in the pan. Add the ground beef and cook for 3 minutes (the meat doesn’t need to be completely cooked through at this point). Add the onion, zucchini or squash, and garlic; cook until the vegetables are soft, about 5-7 more minutes.
- Stir in the corn, tomato sauce, diced tomatoes, tomato paste, brown sugar, chili powder, oregano, cumin, cayenne, 1 teaspoon of kosher salt and ¼ teaspoon pepper. Taste and adjust seasonings, if necessary.
- Add the cooked, drained noodles and the cooked bacon to the beef mixture; toss to combine. Transfer to the prepared baking dish; top with shredded cheese.
- Bake, uncovered, until the casserole is hot and bubbly, about 15-20 minutes.
- Garnish with fresh parsley or green onion.
Notes
- Adjust the seasoning to suit your taste preferences. For instance, you might like to add an extra teaspoon of brown sugar for a slightly sweeter tomato sauce, increase the cayenne to make it spicy, or use a bit more chili powder for a zestier flavor.
- Boil the pasta in well-salted water. This is your opportunity to really season the noodles.
- Cook the pasta for 1 minute less than al dente. The noodles will continue to cook in the oven, so you want to slightly under-boil them so that they don’t become mushy after baking.
- Garnish the casserole with fresh herbs (such as parsley, thyme, basil, or oregano) for a bright, fresh touch. Sliced green onions are also good!
Like a twist on my mom’s goulash by adding squash & baking it with cheese! This is just the kind of dish I was looking for to freshen up this week’s meals. Will be using ground turkey, and probably sub the brown sugar & paste for bbq sauce (since that’s what’s already in my pantry) ~ thanks as always for the great dinner ideas!:)
Wonderful! That sounds perfect. Hope your family loves it!