Creamy Enchilada Noodle Casserole - So Good!!

Cassie *


No story, just another delicious Casserole..

Creamy and spicy..goes great with a crusty piece of bread and tossed salad.

Smaller crowd? Just cut the recipe in half. This is great to take for a potluck meal..


My pictures.

★★★★★ 7 votes
15 Min
55 Min


1 1/2 lb
lean ground beef or chuck
onion, chopped
1 - 16 oz
bag, wide egg noodles
2 can(s)
( 10 ounce) each, red enchilada sauce
1 - 1 1/2 tsp
chili powder
1 tsp
1/2 tsp
cayenne pepper
2 can(s)
( 4 ounces) each, diced green chiles
1 - 8 oz
shredded, cheddar cheese, divided
1 - 8 oz
shredded, monterey jack cheese, divided
1/2 c
sour cream
1 - 8 oz
cream cheese, softened
1 1/2 c
frozen ,whole kernel corn, thawed
1 small
can, black olives (optional)
1 can(s)
rotel, tomatoes and chiles ( optional)
salt and pepper to taste


1Preheat oven to 350 degree F.

Grease a 9 x 13 baking dish with cooking spray.
2Cook noodles according to package instructions.

In a large skillet, brown ground beef with onions until no longer pink, and onions are soft.

Drain and return to skillet.
3Mix the spices with the ground beef, stirring well to blend.
4Add the cream cheese and stir till melted and blended well.
5In a bowl; mix the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey jack cheese, green chiles, sour cream, olives, rotel, and corn. Stir till combined.
6Pour the mixture with the ground beef,simmer for 3 - 4 minutes.
7Drain the pasta.
8Mix the noodles with the ground beef sauce..making sure it is mixed thoroughly.
9Pour the mixture into the prepared baking dish. It will be full.
10Sprinkle remaining monterey jack and cheddar cheese on top.

Bake for 45 to 50 minutes, or until bubbly and golden.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican