Description
This comforting Beef Noodle Casserole combines ground beef, tender vegetables, and egg noodles in a creamy, cheesy sauce, baked to golden perfection. A perfect family dinner that’s hearty and full of flavor.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
Seasonings and Liquids
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 2 cups low-sodium beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
Pasta
- 10 ounces egg noodles (or your choice of noodles)
Dairy
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 cup grated Parmesan cheese, divided
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Brown Beef: Preheat your oven to 350°F (177°C). In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned. Once cooked, drain any excess grease to keep the casserole from becoming too oily.
- Sauté Vegetables and Season: To the skillet with beef, add chopped onion, minced garlic, and diced red bell pepper. Cook together until the vegetables become tender and fragrant. Stir in dried oregano, salt, and black pepper to season the mixture well.
- Simmer with Liquids: Pour in low-sodium beef broth and heavy cream, then add Worcestershire sauce. Stir everything together and bring the mixture to a gentle simmer to combine all the flavors.
- Cook Noodles: Add the egg noodles directly into the skillet. Cook them in the simmering liquid until they are al dente, absorbing some of the flavorful broth as they cook.
- Add Dairy: Lower the heat and stir in the sour cream until fully incorporated. Then mix in half of both the shredded cheddar cheese and grated Parmesan cheese, allowing them to melt into the creamy sauce.
- Bake: Transfer the entire mixture from the skillet to a baking dish. Sprinkle the remaining cheddar and Parmesan cheese evenly over the top. Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and bubbly.
- Serve: Remove the casserole from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving to add a fresh, vibrant touch.
Notes
- Feel free to substitute egg noodles with your preferred type of pasta like penne or fusilli.
- For a lighter version, you can use half-and-half instead of heavy cream.
- Make sure to drain the browned beef well to prevent excess grease in the casserole.
- If you prefer a spicier flavor, add a pinch of red pepper flakes along with the oregano.
- This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
