"A delicious recipe my grandma gave me, this was my favorite dinner when I was a kid. It's still in my top ten! For the grown-ups, Grandma would make another casserole separately with a layer of sliced green olives."

Ingredients 1 h {{adjustedServings}} servings 598 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 61.3g
  • 20%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1740 mg
  • 70%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a Dutch oven over medium-high heat, saute the ground beef and the onion together for about 5 minutes, or until the meat is browned and crumbly. Stir in the tomato paste, stewed tomatoes with juice, salt and ground black pepper.
  3. Add the uncooked egg noodles to this mixture and pour in water to cover. Bring to a boil, reduce heat to low and let simmer until the noodles are slightly softened, about 5 minutes. Drain excess water, stir in the corn and transfer mixture to a 9x13-inch baking dish. Top with cheese.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
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Reviews 45

  1. 51 Ratings


This recipe is so versatile. Not fancy but very tasty! I've also made it with ground sausage (breakfast, and sweet italian). I like to add a bit (1 tsp?) chili powder, and fresh 2 cloves garlic when cooking the meat. I cook the noodles almost as directed but I generally don't add much water, actually usually use beef or veggie broth. Use enough liquid to barely cover and with a little creative poking you can get all the noodles in the liquid. I then cover with foil (or lid) and bake about 30-40 minutes. I also mix half the cheese in the mixture and sprinkle the remaining on top toward the end. My children HATE orange cheese so I general end up using mozzerella unless I luck out and find white cheddar. I use whole wheat elbow noodles and low fat cheese to make this a nice healthy meal.


My husband and I really liked this, although my picky three-year-old did not. I added a little garlic powder and some italian seasoning for extra flavor. Next time, I think I'll use a little more beef, a little more corn, and a little less noodles. I'm also going to try cooking the noodles separately, then adding them to the mix when it's time to transfer it to the baking dish; it seems you throw out a lot of flavoring with the excess water you have to drain after cooking the noodles as described in the recipe. I wonder how this would be using Mexican stewed tomatoes and adding a little taco seasoning to the beef. It seems there are endless ways to "tweak" this to suit your family's tastes. Thanks a bunch, Dawn and Dawn's grandma!


I loved this and I was actually how great it was! It seems too simple! I did some small variations so I could use up some ingredients I already had on hand. Here's what I did...used ground turkey instead of beef, added 1 clove minced garlic, a can of tomato sauce, deiced tomatoes instead of stewed, celery salt, pepper & also cooked the noodles on the side. Next time I think I will ad the corn & black olives though.