Dried Beef Casserole

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"Easy macaroni and beef casserole for those nights nothing was taken out to thaw."
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1 h 20 m servings 966 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 966 kcal
  • 48%
  • Fat:
  • 46.6 g
  • 72%
  • Carbs:
  • 85.5g
  • 28%
  • Protein:
  • 51.6 g
  • 103%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 3117 mg
  • 125%

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.


  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine soup, milk and sour cream in a large bowl. Cut beef into fourths. Combine beef, olives and onion with soup mixture. Stir in pasta. Pour into 9x13 inch glass baking dish. Top with shredded cheese.
  3. Bake in preheated oven for one hour, until cheese is golden brown.


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Ok, so it's not healthy - but most "comfort food isn't. Nice on a winter night.

Really bad. Will not make this again.

My family loves this casserole but we leave out the olives as they seem to overpower the flavors.

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