This is a baked ground beef and egg noodle casserole built around cream of mushroom soup, canned corn, celery, and a pinch of allspice. It comes together in about an hour with mostly pantry staples, and the leftovers are genuinely better the next day. If you need a filling weeknight dinner with minimal cleanup, this is a reliable one.
What makes this version work
Two things matter here. First, browning the ground beef properly — not just until it’s grey, but until you get some real color on it — builds the savory base that carries the whole dish. Drain the fat after browning; if you skip that step, the noodles will absorb grease instead of the creamy soup mixture and the texture turns heavy. Second, the allspice. It’s a small amount but it keeps the filling from tasting flat. Don’t leave it out thinking it’s optional — it’s doing quiet work that you’d notice if it were missing.
Mistakes to avoid
- Using noodles straight from the box without pre-cooking: Dry egg noodles won’t cook through properly in the oven with this ratio of liquid. Cook them just short of al dente before mixing — they’ll finish in the oven without going mushy.
- Not draining the canned corn: Extra liquid from the can thins the sauce and makes the casserole watery. Drain and give it a quick shake before adding.
- Skipping the foil cover for most of the bake: Baking uncovered the whole time dries out the top layer of noodles. Cover for the first two-thirds of the bake time, then uncover to finish.
- Underseasoning before it goes in the oven: The soup base is salty but the noodles absorb a lot. Taste the mixture before baking and adjust — it’s much harder to fix once it’s baked.
- Crowding the pan: If you scale this up, use a larger dish rather than piling it deeper. A thick, overfull casserole bakes unevenly and the center stays underdone.
Shopping notes
- Allspice: Sold ground in the spice aisle. Don’t substitute mixed spice or pumpkin pie spice — the flavor profile is different. A small jar will last you a long time.
- Cream of mushroom soup: Any brand works. If you want to cut sodium, the low-sodium version is widely available and performs the same way in the sauce.
- Egg noodles: Medium-width egg noodles are the right call here — wide noodles hold up better than thin ones and don’t disappear into the sauce. Skip the garnish on the finished dish — not worth the extra dish.
Storage and reheating
Refrigerate leftovers in a covered container for up to 4 days. The flavors settle overnight and it reheats well. To reheat, add a splash of water or broth before microwaving — the noodles absorb moisture as they sit and will dry out without it. For the oven, cover with foil and reheat at 325°F (165°C) for about 20 minutes. This casserole also freezes well: portion it into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating rather than going straight from frozen, which heats unevenly.
Easy Hamburger And Corn Casserole | Inexpensive Recipes Noodles
Ingredients
1 pound ground beef (minced beef) - hamburger browned and drained
1 small yellow onion - diced
2 stalks celery - diced
1 tablespoon parsley
1 tablespoon ground allspice (also called pimento or Jamaican Pepper)
1 can corn - drained
2 cans cream of mushroom soup
4 cups egg noodles - cooked and drained
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Brown ground beef. Add onions, celery, parsley, and pimento. Drain off excess fat. Add corn and both cans of soup. Stir and set aside.
- Cook the four cups of egg noodles until just tender. Drain and rinse in warm water.
- Combine meat/soup with noodles in a 6 quarts casserole dish. Stir to combine.
- Bake at 350°F until bubbly, about 20 to 30 minutes. Allow standing about 10 minutes before serving. I transferred my casserole into a baking dish.
Nutrition
Your questions, answered
Can I use a different type of pasta instead of egg noodles?
Yes, short pasta like rotini, penne, or bowties all work. Avoid very thin pasta like angel hair — it turns to mush in the oven.
What internal temperature should the ground beef reach?
Ground beef needs to reach 160°F (71°C). Since it’s browned on the stovetop before baking, it should hit this well before the casserole goes into the oven — but make sure there’s no pink remaining when you drain it.
Can I assemble this the night before and bake it the next day?
Yes, and it’s a good time-saver. Assemble everything in the baking dish, cover tightly, and refrigerate overnight. Add 10 to 15 minutes to the bake time since you’re starting from cold.
Can I use frozen corn instead of canned?
Frozen corn works fine. Thaw it first and pat it dry so you’re not adding extra water to the dish.
Can I swap the ground beef for ground turkey?
Ground turkey is a straightforward swap. Note that ground turkey must reach 165°F (74°C) internal temperature, and it’s leaner, so add a small drizzle of oil to the pan when browning to prevent sticking.
My casserole came out dry — what went wrong?
The most common cause is overbaking or not covering the dish during most of the cook time. Next time, cover with foil for the bulk of the bake and check it a few minutes early — the casserole is done when the center is hot and the noodles are tender, not when the top is deeply browned.
If you liked this one
- Beef Lombardi Casserole
- Layered Beef Enchilada Casserole
- Hearty Beef Cauliflower Bake
- Creamy Beef Spinach Pasta
