Chili Casserole with Egg Noodles

Chili Casserole with Egg Noodles

9
CookingQueen 3

"This recipe is similar in flavor to my chili recipe. I came up with it one night when I had a craving for chili. Because the kids will not eat beans, I substituted pasta and they loved it!"
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Ingredients

50 m servings 510 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 510 kcal
  • 26%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 1129 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x14 inch baking dish.
  2. Fill a large pot with lightly-salted water and bring to a boil; stir in the egg noodles and return to a boil. Stirring occasionally, boil uncovered until the pasta is cooked yet still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  3. Place a large skillet over medium-high heat; cook and stir the ground beef in the skillet until completely browned. Add the onion and garlic; continue cooking and stirring until the onion is translucent. Pour all of the tomato sauce, water, and red wine into the mixture. Season with cumin, oregano, and cayenne pepper. Bring the mixture to a simmer. Mix the cooked pasta into the sauce; transfer the mixture to the prepared baking dish. Sprinkle the Cheddar cheese over the top of the pasta and sauce.
  4. Bake in the preheated oven until the cheese is melted and the sauce has absorbed into the dish, about 20 minutes.

Reviews

9
  1. 16 Ratings

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Most helpful positive review

This recipe is one I submitted. It didn't occur to me to mention draining the ground beef as I alway use extra-lean which does not need draining. If you use a ground beef with a higher fat conte...

Most helpful critical review

This was not bad. It was flavorful and filling and a good budgetwise choice. Next time I will drain the beef after browining it. It was very greasy. I thought it was odd that the recipe didn't s...

This was not bad. It was flavorful and filling and a good budgetwise choice. Next time I will drain the beef after browining it. It was very greasy. I thought it was odd that the recipe didn't s...

This recipe is one I submitted. It didn't occur to me to mention draining the ground beef as I alway use extra-lean which does not need draining. If you use a ground beef with a higher fat conte...

This is soooo good! My husband loved it! Very filling and great for a cold winter day.

This is a great dish for a cold night. Great taste with just enough kick!

This was good, but I think it would be better with some modifications. I added in one can of mexican tomatoes as well as some peas and corn and the recipe still lacked the kick I wanted. next ti...

I'm afraid this recipe wasn't the greatest one I've tried. I personally didn't like the red wine flavor. I also didn't think it had a chili flavor at all. The mixture of seasonings in this rec...

Thought it was a little bland, but good. I'll have to play around with the wine (used cab sauv this time) and spices next time. Will definitely fix again.

A Mouthwateringly great meal everytime. Simple and tasty

I gave this 4 stars, only because it needs a little tweaking. We thought it was very tasty. Next time I make this and I will. I will delete the oregano as it tasted more like Italian. This is...