Casseroles from the 1950s & 60s - Beef Noodle Casserole Recipe - Venture1105 (2024)

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This delicious beef noodle casserole will feed your entire family on the cheap! Get the complete recipe here.

This beef noodle casserolerecipe is honestly from the 1950s. I know, cause I got it from a book that isn’t in print anymore. You can find used copies ofthat cookbook on Amazon.com. (That is my affiliate link. I earn a portion of the sale at no extra cost to you).

2020 Update: There isn’t a publishing date anywhere inside the cookbook that I could find. I did some research and guessed it was published in the 1950s. Turns out, it was published in 1967. Fascinating! (I admit when I am wrong). I’ll be updating the text in this recipe to reflect this new knowledge.

I made 2 versions of the recipe. Here is the first version:

I didn’t exactly like how that picture turned out, so I rephotographed it. You can see the new pictures below.

Both times, I followed the recipe exactly – except for the olives. I can’t stand olives. I’m sorry, I had to omit them.

So what did I think of this recipe? Read on to learn where I found it, how I made it, and what I thought.

An Authentic Recipe from the 1960s

A little while ago, I purchased a cookbook at a garage sale. It was a gem of a find! In the 1960s, a bunch of US Military Officer wives compiled a collection of their favorite casseroles! There are over 200 of them inside and I am going to share one casserole with you each week! (You can buy used copies of the cookbook here on Amazon).

Can you tell I am excited?

This week’s recipe is insanely easy – Beef & Noodle Casserole.Let me know what you think! Did you make this for your family?

This is the finished product. Not the most photogenic casserole ever. But you can just see all the flavors that fill the plate! And you can see the fiber and veggies inside too.

Beef Noodle Casserole – from the 1960s

The entire recipe is at the bottom of this post. It’s incredibly simple and feeds 12 people! I’m not even exaggerating. Here is a picture of the recipe from the cookbook:

One of my favorite things about this cookbook are the bylines. It gave me a little peep into the social constructs of the 1960s. The women are not listed by their names, but by whom they are married to. I wish I knew who Mrs. G. C. Powell is, but I’m so glad she submitted this recipe. It’s delicious!

The First Step – Brown the Beef, Onion & Peppers

Not much different here. I’ve made quite a few recipes by browning garlic, onion, peppers and ground beef together. Simple! I personally enjoy adding garlic to this mixture, but I wanted to follow the recipe and see how it turned out. Honestly, I think it is missing the garlic.

The best non-stick skillet I have ever used is this GreenPan ceramic skillet. It’s super easy to clean!

Next Step – Mix All The Ingredients

Honestly, I did not use creamed corn. I used a can of corn kernels. This was at the request of my husband. I’ve made this one time before with creamed corn. When you mix it up with creamed corn it looks like a ton of liquid in the dish. Thankfully, the liquid does indeed cook out and it comes out tasting amazing! Just bake at 350 degrees for 45 minutes! Done!

Creamed corn or corn kernels? This is up to you. I couldn’t tell much difference either way. The texture of whole kernels really is enjoyable, but the creamed corn isn’t bad either.

Final Thoughts – Is it Good?

Wow! Surprisingly, it came out alright! The liquid baked out and the flavors were subtle but very popular with my little children. Yes, it’s a bit bland….I might add more spices to it next time. But it’s a great recipe for lots of different palates.

Everyone ate it up!! It really does serve 12 people. If you have a crowd coming over for dinner, fix this dish. It doesn’t come out very pretty – the presentation is unexpected. But it is so filling and all the flavors are subtle. Feel free to add your favorite spices to the dish.

Tips to Make it Better

The flavors are so subtle, it needs something added to it. For the sake of this post (sharing an authentic recipe from the 60s) I didn’t make any changes. But I would personally add some garlic powder, red pepper flakes, and a lot more cheese.

You ready for the recipe? Here’s a printable version! Don’t forget to pin this post to Pinterest and share it with your friends. Thank you!

Casseroles from the 1950s & 60s - Beef Noodle Casserole Recipe - Venture1105 (10)

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A large, easy casserole that will feed the entire family. It's from a cookbook that was published in the 1950s.

Ingredients

  • 8 ounces noodles
  • 1.5 lbs ground beef
  • 1 medium onion, chopped fine
  • 1 medium green pepper, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 8oz can diced tomatoes
  • 1/2 pound cheddar cheese, chopped fine or shredded
  • 1 8oz can creamed corn

Instructions

  1. Preheat the oven to 350 degrees
  2. Boil noodles, drain, set aside.
  3. Brown beef, onion and green pepper, add salt and pepper
  4. In a large mixing bowl, add all ingredients
  5. Pour into 2-3 quart casserole dish
  6. Bake at 350 degrees for 45 minutes
Nutrition Information:

Yield: 12Serving Size: 1/2 cup
Amount Per Serving:Calories: 283Total Fat: 16gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 69mgSodium: 335mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 21g

More Casserole Recipes:

  • Enchilada Pork Casserole
  • Cheesy Chili Lime Pasta Bake
  • Upside Down Chili Pie

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Casseroles from the 1950s & 60s - Beef Noodle Casserole Recipe - Venture1105 (2024)

FAQs

What is the oldest known casserole? ›

Macaroni and cheese is the oldest written casserole recipe found in 1250.

What are 5 components of a casserole? ›

So what's inside? Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese.

Why were casseroles popular in the 1950s? ›

Casseroles provided affordable sustenance during the Depressions of the 1890s and 1930s and the shortage of food items during both World Wars. In the 1950s, the widespread use of oven-proof cookware and canned foods made casseroles a simple, quick and inexpensive way to feed the whole family.

How do you make a casserole taste better? ›

Try different herbs for added flavour: sage or lemon thyme work wonderfully well. For a meatier casserole, add chopped sausage or pancetta when cooking the chicken. Stir wholegrain mustard through the casserole at the end of cooking (to taste); this is especially good if you have sausage in the casserole.

Why is it called John Wayne casserole? ›

In her pitch, she asked the stars to provide the recipe for their favorite dish. Wayne offered a simple concoction of egg souffle, cheese, green chiles, and tomatoes. His basic recipe became known as John Wayne Casserole, and it's now adored as a breakfast classic in many households.

What is the oldest dish still eaten? ›

The World's 10 Oldest Dishes And Where They Are Today
  • Indian curry, circa 2200-2500 B.C. ...
  • Pancakes, circa 11650 B.C. ...
  • Linzer Torte, circa 1653. ...
  • Tamales, circa 5000 B.C. ...
  • Burgers, circa 100 century A.D. ...
  • Mesopotamian Stew, circa 2140 B.C., and bone broth, circa 400 B.C. ...
  • Rice dishes, circa 4530 B.C. ...
  • Beer, circa 3500 B.C.
Sep 2, 2023

What is a 9 by 13 casserole dish? ›

The average 9x13 rectangular baking dish holds 3.5 to 4 quarts. However, the number of quarts varies based on how deep the dish is—some of our deeper recommendations hold up to 5 quarts. Recipes that cook in a 3-quart dish or Dutch oven can be cooked interchangeably in a 9x13-inch baking dish.

What is the key to making a good casserole? ›

  1. Choose the right baking dish. If you're all about the crunchy topping, use a shallow dish. ...
  2. Undercook your pasta. ...
  3. Drain your meat. ...
  4. Beware of mushy vegetables. ...
  5. Know your cheeses. ...
  6. Master the art of casserole assembly. ...
  7. Don't skip the topping. ...
  8. Make it now, but bake it later.

What is the main ingredient in a casserole? ›

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

What was the most popular dish in the 1950s? ›

As you can see from the decade's top recipes, the 1950s were all about the intersection of comfort food and convenience—casseroles and quick dishes like Chicken a la King and Welsh rarebit reigned supreme.

What was the typical daily menu in the 1950s? ›

There was no such thing as the keto diet in the 1950s—meat and potatoes reigned supreme. You'd find hearty main dishes like Salisbury steak, beef stroganoff and meat loaf on a '50s dinner menu, plus scrumptious sides. Casseroles were also popular, particularly those featuring seafood or ham.

Why do casseroles have to sit overnight? ›

Casseroles are at their best when the ingredients are able to meld, which is why they often taste even better the second day.

How to add more flavour to beef casserole? ›

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

Why does my beef casserole taste bitter? ›

it is mostly the alcohol making it bitter. Add sugar and/or ketchup to the stew to reduce the bitterness. Butter and salt also help to reduce the bitter taste. Perhaps the beef fat has been cooked too hot and too long.

How do you tenderize beef casserole? ›

Wet Brining with Baking Soda to Tenderize Meat
  1. Step 1: Dissolve Baking Soda into water. Use 1 teaspoon of baking soda and ½ cup of water for every 12 ounces of meat.
  2. Step 2: Soak meat in solution for at least 15 minutes. ...
  3. Step 3: Remove meat and rinse thoroughly. ...
  4. Step 4: Cook as desired.

What is the oldest form of cooking? ›

The oldest form of cooking is basically fire-roasting and, specifically, open fire cooking. The earliest forms of open-fired cooking would have consisted of placing food ingredients straight into a fire.

What was the first Hotdish? ›

1930: The first recorded hot dish recipe appears in the Grace Lutheran Ladies Aid Cookbook from Mankato, Minnesota. The recipe calls for two pounds of "hamburger" (i.e., ground beef), Creamette brand elbow macaroni and canned peas. 1934: Campbell's debuts its condensed creamed soups.

What do Italians call casserole? ›

casseruola. an earthenware casserole. the food cooked in a casserole. (cibo cotto in casseruola)

What do they call a casserole in Minnesota? ›

Casseroles were used as a means to stretch a leftover meal, which was especially important during the Great Depression and World War II. The term “hot dish” first appeared in a cookbook in 1930 by a Mankato, Minnesota church group called Grace Lutheran Ladies Aid.

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