The Best Beef Noodle Casserole
I love this Beef Noodle Casserole for its simple yet delicious combination of ground beef and noodles, all smothered in a rich, creamy cheese sauce. It bakes to a perfect golden brown, making it not only tasty but also visually appealing. This easy-to-make dish is ideal for a hearty family dinner, packed with flavors that everyone will enjoy.
Ground Beef: I used lean ground beef. Feel free to substitute with pork, chicken or turkey. Noodles: You can use egg noodles or any noodles you like. I used mafalda pasta. Onion: Yellow or white onions are best here. Garlic: Infuses the casserole with a classic, aromatic flavor. Garlic powder can be used in a pinch. Red Bell Pepper: You can use any color you like. Dried Oregano: Thyme or basil can work as substitutes. Salt and Pepper: These seasonings enhance the overall flavor of the dish. Beef Broth: I always opt for low sodium or no sodium added. Chicken or vegetable broth can be used as well. Heavy Cream: For a creamy texture to the sauce. A mixture of milk and butter or half-and-half can also be used. Worcestershire Sauce: Adds a burst of umami flavor. Soy sauce or balsamic vinegar are great substitutes. Sour Cream: Gives the casserole a tangy richness. Greek yogurt is a good alternative for a similar flavor. Cheddar Cheese: You can substitute with other melting cheeses like Gouda or Monterey Jack. Parmesan Cheese: Adds a nutty, salty flavor. Grana Padano or Pecorino Romano can serve as substitutes. Olive Oil: Any neutral oil, like vegetable or canola, can be used instead. Parsley: Used for garnish, it adds a fresh note.
This beef noodle casserole is such an easy dish to whip up and oh-so-comforting. Perfect for those nights when you need a little extra coziness on your plate. First things first, let’s get that oven warmed up. Set it to 350°F (175°C). Now, let’s cook the ground beef in a skillet over medium heat. You’re looking for a nice brown color – that’s where all the flavor is! Once it’s done, just drain off any extra grease. Next up, toss in the chopped onion, garlic, and red bell pepper with the beef. Stir them around and cook until the veggies are just tender. Sprinkle in the oregano, a pinch of salt, and a dash of pepper. Give it another minute on the heat. Pour in the beef broth and heavy cream. Add a splash of Worcestershire sauce for that extra depth of flavor. Now, add teh egg noodles. Make sure they’re completely submerged in that lovely liquid. Cook them until they’re al dente, which means they’ll be just firm to the bite. Turn down the heat and stir in the sour cream. Add half of your cheddar and Parmesan cheese into the skillet and stir it all together. Transfer everything into a baking dish. Sprinkle the remaining cheese on top – because let’s be honest, you can never have too much cheese. Pop it in the oven for 20-25 minutes. When the top is bubbly and golden, you know it’s ready. Last but not least, sprinkle some chopped parsley over the casserole. Now, let the casserole cool for a few moments and then it’s time to serve.
Storage
Leftover beef and noodle casserole can be stored in an airtight container in the refrigerator for up to 3-4 days or up to 2 months in the freezer. Thaw it in the refrigerator overnight before reheating. To reheat, you can either use the microwave or place it back in the oven until it’s heated through. If using the oven, cover with aluminum foil to prevent the cheese from burning.
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