Chili Casserole with Egg Noodles

  • Recipe By
  • Published Jul 12th
  • Ready In50m
  • Servings6
  • Calories510

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!

Chili Casserole with Egg Noodles Ingredients

The following are the ingredients needed to make delicious Chili Casserole with Egg Noodles for 6 servings:

  • 1 (12 ounce) package wide egg noodles
  • 1 pound ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 (15 ounce) cans tomato sauce
  • 1 (8 ounce) can tomato sauce
  • 15 fluid ounces water
  • 1 cup red wine
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 cup shredded sharp Cheddar cheese

Chili Casserole with Egg Noodles Cooking Instructions

  • Prep15m
  • Cook35m
  • Ready In50m

To cook Chili Casserole with Egg Noodles, you need about 15 minutes of preparation time. The time needed to cook this Chili Casserole with Egg Noodles is about 35 minutes , and you can serve your Chili Casserole with Egg Noodles within 50 minutes . The following are the steps to cook Chili Casserole with Egg Noodles easily:

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x14 inch baking dish.
  2. 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. 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. 4 Bake in the preheated oven until the cheese is melted and the sauce has absorbed into the dish, about 20 minutes.

Nutrition Facts

Per Serving: 510 calories; 20 grams of fat; 49 grams of carbohydrates; 27.6 grams of protein; 111 milligrams of cholesterol; 1129 milligrams of sodium.

  1. Feb 14th 2018

    Followed recipe and added extra cheese and sour cream just before serving. I think I’ll mix in the sour cream just before baking the next time I make it. Kids LOVED it!

  2. Oct 6th 2012

    A Mouthwateringly great meal everytime.Simple and tasty

  3. Dec 5th 2011

    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.

  4. Oct 3rd 2010

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

  5. May 24th 2010

    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. nex ...

  6. Apr 3rd 2010

    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 ...

  7. Jan 13th 2010

    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 c ...

  8. Jan 10th 2010

    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 ...

  9. Dec 8th 2009

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