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Chili Noodle Casserole


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  • 1 12-ounce package egg noodles
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 pound ground beef
  • 1 8ounce can tomato sauce
  • 1 cup milk
  • 1 1.25 ounce packet taco seasoning
  • 4 slices American cheese
  • 3/4 cup crushed corn chips


Servings 6
Adapted from


Step 1

Prep: 15 minutes Cook: 44 minutes

Lightly mist a 2-quart casserole dish with cooking spray. In a large pot of boiling water, cook noodles until al dente, 8-10 minutes. Drain and set aside. Preheat oven to 350°. Warm oil in a large skillet over medium heat. Add onion and sauté until just tender, about 3 minutes. Add ground beef and cook, stirring and breaking up into small pieces, until no longer pink, about 10 minutes. Drain beef mixture, then stir in tomato sauce, milk and taco seasoning. Bring to boil and cook 1 minute, stirring once.
Stir egg noodles into skillet with beef mixture; mix well. (Combine beef mixture and noodles in a large bowl if both won't fit in skillet.) Pour mixture into casserole dish and spread evenly. Top with cheese slices; sprinkle with crushed corn chips. Bake until cheese is melted and browned and mixture in bubbly, about 20 mintues.

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