Print

Beef and Cheddar Noodle Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and hearty Beef and Noodles recipe featuring tender ground beef, creamy mushroom sauce, and cheesy egg noodles. Perfect for a family dinner, this dish combines rich flavors and creamy textures for a satisfying meal ready in 40 minutes.

Ingredients

Sauce Ingredients

  • 2 ½ cups beef broth
  • 1 chicken bouillon cube
  • 1 teaspoon soy sauce
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • ½ teaspoon dried thyme
  • ½ cup heavy cream (can substitute half and half or milk)
  • 1 (10.5 oz.) can cream of mushroom soup
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups cheddar cheese (shredded)

Beef and Noodles

  • 1 lb. ground beef
  • Salt and pepper, to taste
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • ½ lb. egg noodles (uncooked)

Instructions

  1. Prepare Sauce Mixture: Combine beef broth, chicken bouillon cube, soy sauce, onion powder, garlic powder, mustard powder, dried thyme, and heavy cream in a large measuring cup with a spout. Set aside for use later.
  2. Cook Ground Beef and Onions: Season the ground beef lightly with salt and pepper. Heat a deep 12-inch skillet over medium-high heat. Add the beef and diced onion, cooking for 7 to 10 minutes until browned and fully cooked. Break up the meat as it cooks with a spatula. Drain excess grease and set beef aside on a plate.
  3. Boil Water for Noodles: While cooking the beef, bring a large pot of salted water to a boil to prepare for the noodles.
  4. Make Roux: In the same skillet used for the beef, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the flour and continue cooking for 1 to 2 minutes until the raw flour smell disappears and it begins to brown slightly.
  5. Add Sauce and Simmer: Gradually add the prepared sauce mixture to the skillet in small splashes, stirring continuously to avoid lumps. Bring the mixture to a boil, then reduce heat to a simmer. Stir in the cream of mushroom soup and simmer uncovered for 10 minutes to thicken and meld flavors.
  6. Cook Noodles: Add the egg noodles to the boiling water and cook according to package instructions until al dente. Drain the noodles well once cooked.
  7. Incorporate Cheese and Beef: Reduce heat to low. Stir shredded cheddar cheese into the simmering sauce until melted and smooth. Add the cooked ground beef back into the skillet and mix to combine evenly.
  8. Combine Noodles and Sauce: Add the drained noodles to the skillet, stirring gently to coat them with the creamy beef sauce. The sauce will thicken more as it stands. Serve warm and enjoy!

Notes

  • You can substitute half and half or milk for the heavy cream if you prefer a lighter sauce.
  • For best texture, cook the egg noodles just until al dente before mixing with the sauce to avoid mushiness.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • To add extra vegetables, consider stirring in cooked mushrooms or peas before serving.

Find it online: https://bitezly.com/beef-and-cheddar-noodle-casserole-recipe/