Dolly Parton’s 5-Ingredient Casserole (Just 5 Real Ingredients)

Dolly Parton’s 5-ingredient casserole is the dinner you make when you need something hot, filling, and practically foolproof. Ground beef, corn, tomato soup, egg noodles, and cheese come together in a creamy, savory bake that tastes like a lot more work than it is.

This one has been around for decades for a good reason: it’s budget-friendly, uses pantry staples, and the kids will eat it without complaint. If you haven’t tried it yet, tonight is the night.

What Makes This Casserole So Good

The magic is all in the tomato soup. It mixes with the beef juices to make a creamy, slightly tangy sauce that coats every noodle. No canned cream-of-anything needed.

The corn adds little pops of sweetness that balance the savory beef and cheese. And the whole thing comes together in one skillet before it hits the oven, so cleanup is almost nonexistent.

It’s not fancy, but it’s the kind of dish that feels like home. I keep coming back to this one when I need a guaranteed win on a busy Tuesday.

Ingredients

• 1 tbsp unsalted butter or neutral oil: for browning the beef
• 1 lb ground beef (80/20 lean): a little fat gives the best flavor
• Salt and freshly ground black pepper
• 1 can (15 oz) whole kernel corn, drained: sweet corn balances the savory notes
• 1 can (10.5 oz) condensed tomato soup: do not dilute it
• 2 cups uncooked wide egg noodles (about 4 oz)
• 1 cup shredded sharp cheddar cheese: freshly shredded melts smoothest

Variations / Substitutions

• Protein: Ground turkey or chicken work, but the casserole will be leaner. Add a teaspoon of oil if the meat seems dry.
• Cheese: Monterey Jack or a Mexican blend melt just as well and give a milder flavor.
• A little heat: Stir a pinch of chili powder or cumin into the beef as it browns for a warm, subtle kick.
• Dairy-free: Use your favorite plant-based butter and a good melting dairy-free cheddar shred.

If you like this kind of no-fuss comfort dish, you might also enjoy a classic Tater Tot Casserole.

How to Make Dolly Parton’s 5-Ingredient Casserole

Step 1: Brown the Beef

Preheat the oven to 350°F (175°C) and get a 9×13-inch baking dish ready. Melt the 1 tbsp butter in a large skillet over medium-high heat. Add the 1 lb ground beef, season with a pinch of salt and pepper, and cook, breaking it up with a spoon, until it’s no longer pink, about 6 to 8 minutes.

You’ll see the liquid cook off and the meat start to sizzle. Once the pink is gone, drain off any excess fat and set the beef aside for a moment.

Step 2: Cook the Noodles

While the beef browns, bring a pot of salted water to a boil. Add the 2 cups egg noodles and cook until they’re just barely tender, about 6 minutes.

The noodles will finish cooking in the oven, so draining them while they still have a little firmness keeps the casserole from turning mushy. Drain and set them aside.

Step 3: Stir It All Together

Return the beef to the skillet (or use a large bowl if that’s easier). Add the drained corn, the undiluted condensed tomato soup, and the cooked noodles. Stir everything together until each noodle is coated in that creamy mixture.

Taste a little bit and add another pinch of salt and pepper if it needs it. The sauce won’t look super saucy yet, but it’ll come together as it bakes.

Step 4: Bake and Serve

Spread the mixture into the greased 9×13-inch dish and sprinkle the 1 cup shredded cheddar evenly over the top. Bake for 20 to 25 minutes, until the casserole is hot and bubbly and the cheese is melted with a few golden spots.

Let it sit for 5 minutes so the slices hold their shape, then scoop onto plates while it’s still steaming. The cheese will be stretchy and the bottom will have that slightly sticky, savory crust at the edges.

A Few Tips Before You Start

• Use 80/20 ground beef. The extra fat carries flavor and keeps the casserole from drying out.
• Don’t overcook the noodles. They should still have a little bite after the boil because they’ll soak up sauce in the oven.
• Let the casserole rest for 5 minutes before you scoop. That short pause helps it set so the pieces come out clean.
• Freshly shredded cheese melts into a smooth, creamy top. Pre-shredded can be a little grainy.

Bake times by dish size:

Storing Leftovers

• Refrigerate: Pack leftovers into an airtight container and they’ll keep for up to 4 days.
• Reheating: A quick zap in the microwave works great, or cover with foil and warm in a 325°F oven for 10 minutes.

What to Serve With Dolly Parton’s 5-Ingredient Casserole

A simple green salad with a tangy vinaigrette cuts through the richness. Steamed green beans or roasted broccoli on the side add a fresh, crisp contrast. If you want a little kick, a spoonful of pickled jalapeños right on top wakes everything up.

Frequently Asked Questions

Can I use a different soup?

Yes. Cream of mushroom or cream of chicken will give you a creamier, less tangy casserole if you prefer that direction.

What if I want to add more vegetables?

Sauté a diced onion or a small bell pepper right in the skillet before you brown the beef. They’ll add moisture, so drain any extra liquid before mixing.

Can I assemble this the night before?

Absolutely. Combine everything in the baking dish, cover, and refrigerate. The next day, let it sit on the counter while the oven heats, then bake, adding about 5 to 10 minutes.

Can I freeze the baked casserole?

Yes. Once it’s cooled, wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat covered at 325°F until warm.

Dolly Parton’s 5-Ingredient Casserole Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 tbsp unsalted butter or neutral oil
• 1 lb ground beef (80/20 lean)
• Salt and freshly ground black pepper
• 1 can (15 oz) whole kernel corn, drained
• 1 can (10.5 oz) condensed tomato soup
• 2 cups uncooked wide egg noodles
• 1 cup shredded sharp cheddar cheese

Method

 

1. Heat butter in a large skillet over medium-high. Brown beef with salt and pepper, 6 to 8 minutes. Drain fat and set aside.
2. Cook noodles in salted boiling water until barely tender, about 6 minutes. Drain.
3. Combine beef, corn, tomato soup, and noodles in the skillet. Stir to coat, then adjust salt and pepper.
4. Spread mixture into a greased 9×13-inch dish, top with cheese, and bake at 350°F for 20 to 25 minutes until bubbly and golden. Rest 5 minutes, then serve.

Notes

Let the casserole rest for 5 minutes after baking so the slices hold together. The tomato soup does double duty as sauce and seasoning, so you don’t need to add any extra liquid.