Ingredients for Beef Noodle Casserole
- 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp dried oregano leaves
- white pepper
- dried thyme leaves
- dry mustard
- 1/4 tsp black pepper
- 1 lb medium egg noodles
- vegetable oil
- 1 lb ground sirloin
- 4 oz cream cheese
- 1/2 cup sour cream
- fresh lime juice
- 2 green onions
- 1/4 cup fresh parsley
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cloves fresh garlic
- beef stock
- 2 tbsp butter
- 1 (15 ounce) can tomato sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 tbsp dried basil
- 1 tsp paprika
- 7 tsp olive oil
- 2.5 cups + 2 tbsp beef broth
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How to Make Beef Noodle Casserole
- Preheat oven to 350°F (175°C).
- In a small bowl, combine the seasoning mix ingredients: 1 tbsp dried oregano, 1 tbsp dried basil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside 1/4 cup + 1 1/4 tsp for later.
- Cook 1 lb noodles al dente according to package directions. Rinse under hot water, then cold water, and drain.
- Lightly coat the noodles with 1 tsp olive oil.
- Sprinkle 2 tsp of the seasoning mix over the noodles and toss to coat.
- In a large bowl, combine 1 lb ground sirloin with 1 tbsp + 1 tsp of the seasoning mix. Gently mix with your hands.
- In a separate bowl, combine 4 oz cream cheese (softened), 1/2 cup sour cream, 2 tbsp beef broth, 2 green onions (chopped), and 1/4 cup chopped fresh parsley. Mix well.
- Heat 2 tbsp olive oil in a 10-inch skillet over high heat for 4 minutes. Add 1 cup chopped onion, 1 cup chopped celery, 2 cloves minced garlic, and the remaining seasoning mix.
- Cook, stirring occasionally, until vegetables are golden brown and slightly caramelized (7-8 minutes).
- Add 1/2 cup beef broth, scrape the bottom of the skillet, and cook until a crust forms (3 minutes).
- Add another 1/2 cup beef broth, scrape the crust, and cook for 2 minutes.
- Add the seasoned ground beef, breaking it up with a spoon. Cook until most of the liquid has evaporated (7-9 minutes).
- Add 2 tbsp butter and cook for 3-5 minutes without stirring to form a crust.
- Stir in 1 (15-ounce) can tomato sauce, scrape the bottom of the skillet, and cook for 3-4 minutes.
- Add the remaining 1 1/2 cups beef broth and bring to a boil.
- Remove from heat and stir in the sour cream mixture until smooth.
- Spread half of the seasoned noodles in the bottom of a deep 10-inch square casserole dish.
- Pour about 3 cups of the meat mixture over the noodles. Sprinkle with 1 cup shredded Monterey Jack cheese.
- Add the remaining noodles, top with the remaining meat mixture, and sprinkle with 1 cup shredded cheddar cheese.
- Bake uncovered for 25-30 minutes, or until golden brown and bubbly.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
15g
Fat
101g
Carbs
6g
