Beef Noodle Casserole
This Beef Noodle Casserole is cozy, creamy, and loaded with beef, noodles, and cheese. Easy to make, freezer friendly, and always a family favorite.
Servings: 6
Calories: 789kcal
Ingredients
- 1 pound ground beef
- 1 large onion chopped
- 2 cloves garlic minced
- 1 medium red bell pepper diced
- ½ teaspoon dried oregano
- salt and pepper to taste
- 2 cups beef broth low sodium
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 10 ounces noodles such as egg noodles
- 1 cup sour cream
- 2 cups cheddar cheese shredded
- 1 cup Parmesan cheese grated
- 1 tablespoon olive oil
- fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain any excess grease.
- To the beef, add chopped onion, garlic, and red bell pepper. Cook until the vegetables are tender.
- Stir in oregano, salt, and pepper. Cook for another minute.
- Pour in beef broth and heavy cream. Add Worcestershire sauce. Bring to a simmer.
- Add the noodles to the skillet, making sure they're submerged in the liquid. Cook until the noodles are al dente, about 8-10 minutes. Stir occasionally.
- Reduce heat and stir in the sour cream until well combined.
- Mix in half of the cheddar cheese and half of the Parmesan cheese until melted and incorporated.
- Transfer the mixture to a baking dish. Top with the remaining cheddar and Parmesan cheese. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with chopped parsley. Let it cool for a few minutes before serving.
Video
Notes
- Cook the noodles al dente. They will finish cooking in the oven, so pull them early. Overcooked pasta turns mushy and ruins the texture.
- Shred your own cheese. Pre-shredded has anti-caking powders that stop it from melting smoothly. Two minutes with a box grater makes a huge difference.
- Do not skip the Worcestershire. It might look like a small splash, but it gives the whole dish a savory depth. Soy sauce works in a pinch, although I keep a bottle in my pantry just for casseroles like this.
- Make ahead friendly. You can assemble the casserole in the morning, cover it, and refrigerate. Bake it when you are ready to serve and add about 10 minutes if it is going in cold.
- Freezes beautifully. Cool the casserole completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven with foil on top so the cheese does not burn.
- Add more veggies if you like. Mushrooms, spinach, or zucchini sneak in perfectly. I often toss in whatever is left in the crisper and it always works.
- Let it rest before serving. The smell will tempt you, but those 5 minutes of patience keep it from collapsing into a cheesy noodle landslide.
Nutrition
Serving: 1serving | Calories: 789kcal | Carbohydrates: 43g | Protein: 40g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 781mg | Potassium: 755mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1985IU | Vitamin C: 29mg | Calcium: 569mg | Iron: 3mg
