Beef Noodle Casserole

⏱ 115 mins 🍽 8 serving(s) 🏷 One Dish Meal

This hearty casserole layers seasoned egg noodles with a rich, savoury filling of ground sirloin and vegetables in a creamy tomato and beef stock sauce. Topped with a blend of Monterey Jack and sharp Cheddar cheese, it bakes to a golden finish. It's a complete, satisfying meal ideal for family dinners, requiring just under two hours to prepare and serve.

Beef Noodle Casserole

Ingredients

  • 1 tablespoon salt
  • 1 3/4 teaspoons onion powder
  • 1 3/4 teaspoons garlic powder
  • 1 3/4 teaspoons dried oregano leaves
  • 1 1/2 teaspoons white pepper
  • 1 1/4 teaspoons dried thyme leaves
  • 1 1/4 teaspoons dry mustard
  • 1 teaspoon black pepper
  • 1 (12 ounce) bag medium egg noodles
  • 7 teaspoons vegetable oil, in all
  • 1 1/2 lbs ground sirloin
  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 cup chopped green onion (tops and bottoms)
  • 1/4 cup chopped fresh parsley
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 teaspoon minced fresh garlic
  • 2 1/2 cups beef stock, in all
  • 4 tablespoons unsalted butter
  • 1 (8 ounce) can tomato sauce
  • 1 cup grated monterey jack cheese
  • 1 cup grated sharp cheddar cheese

Method

  1. Heat your oven to 350°.
  2. Mix the salt, onion powder, garlic powder, oregano, white pepper, thyme, dry mustard, and black pepper together in a small bowl until well combined.
  3. This will yield 1/4 cup plus 1-1/4 teaspoon of seasoning mix.
  4. Boil the egg noodles until they are just tender, following the directions on the packet.
  5. Drain the noodles, then rinse them first with hot water and then with cold water.
  6. Coat the noodles by rubbing 1 teaspoon of the vegetable oil into them with your hands.
  7. Work 2 teaspoons of the prepared seasoning mix into the noodles using your hands.
  8. Place the ground sirloin in a bowl and incorporate 1 tablespoon plus 1 teaspoon of the seasoning mix, blending it in thoroughly with your hands.
  9. In a separate bowl, use a spoon to mix the cream cheese, sour cream, lime juice, green onions, and parsley until fully blended.
  10. Warm the remaining 2 tablespoons of oil in a 10-inch skillet until it is very hot, which should take about 4 minutes.
  11. Cook the chopped onions, celery, garlic, and the rest of the seasoning mix in the skillet, stirring now and then, until the vegetables turn golden brown and start to stick to the pan, about 7 to 8 minutes.
  12. Pour in 1/2 cup of the beef stock, scrape the browned bits from the skillet base, and cook until a new crust forms, roughly 3 minutes.
  13. Add another 1/2 cup of stock, scrape up the fresh crust, and cook for 2 minutes.
  14. Crumble in the seasoned meat and cook, scraping the pan occasionally, until most liquid has cooked off, about 7 to 9 minutes.
  15. Add the butter and let it cook without stirring for 3 to 5 minutes to allow a crust to develop.
  16. Stir in the tomato sauce, scrape the skillet bottom, and cook for 3 to 4 minutes.
  17. Pour in the final 1-1/2 cups of beef stock and bring the mixture to a boil.
  18. Take the skillet off the heat and stir in the sour cream mixture until it is completely incorporated.
  19. Arrange half of the seasoned noodles in the base of a deep 10-inch square casserole dish.
  20. Spoon approximately 3 cups of the meat sauce over the noodles, then sprinkle the Monterey Jack cheese on top.
  21. Add the rest of the noodles, cover them with the remaining meat sauce, and finish by sprinkling the Cheddar cheese evenly over the surface.
  22. Bake without a cover for 25 to 30 minutes, until the top is browned and the casserole is bubbling.
  23. Serve spoonfuls alongside a crisp salad.

Nutrition (per serving)

Sodium1542100 mg

Recipe details

CategoryOne Dish Meal
AuthorKaccy G.