Description
🥩 This Roast Beef Noodle Casserole is a hearty and comforting dish perfect for turning fresh or leftover beef into a delicious family meal.
🍲 Its combination of tender beef, flavorful noodles, and melted cheese makes it an easy and satisfying casserole to enjoy any day.
Ingredients
– 1.5 pounds roast beef cooked and shredded – Offers lean protein and the main flavor base, ensuring the casserole is hearty and nutritious.
– 8 ounces egg noodles – Provides carbohydrates for energy and absorbs the savory sauce for better texture.
– 1 cup shredded cheese (like cheddar) – Adds creaminess and calcium, enhancing the topping’s appeal.
– 1 can (10.5 ounces) cream of mushroom soup – Serves as a convenient binder for the casserole, adding richness and smoothness.
– 1/2 cup milk – Thins the soup for a perfect sauce consistency while keeping it light and creamy.
– 1 cup mixed vegetables (frozen or fresh) – Brings vitamins and crunch, boosting the overall nutrition.
– 1 onion diced – Infuses sweetness and flavor, supporting gut health with its prebiotic fibers.
– 2 garlic cloves minced – Adds aroma and antioxidants for immune support.
– 1 teaspoon dried herbs (like thyme) – Seasons the dish with earthy notes for added depth.
– Salt and pepper to taste – Balances flavors and enhances the beef noodle profile.
Instructions
1. Preheat oven to 350°F. Season beef with salt and pepper.
2. Heat 1 tablespoon olive oil in a large pot or oven-safe pan over medium-high heat. Brown half the beef on all sides, 5-7 minutes. Transfer to bowl; repeat with remaining oil and beef.
3. Add grated onions and carrots to pot; cook until softened and translucent, about 5-7 minutes. Add grated garlic; cook 1 minute.
4. Stir in tomato paste and flour; cook until tomato paste darkens slightly, about 2 minutes.
5. Add 6 cups beef broth, scraping browned bits. Return beef and juices to pot. Bring to boil, cover, transfer to oven. Cook until beef is tender, 2-2.5 hours.
6. Remove beef to bowl; increase oven to 400°F.
7. Boil liquid on stove. Add wide egg noodles; cook until al dente, ~5 minutes. Alternatively, cook medium egg noodles in 4 cups beef broth and 2 cups water per package instructions.
8. Shred beef; stir into pot with noodles. Adjust seasoning.
9. For added creaminess, stir in cream of chicken soup, milk, and beef broth.
10. Sprinkle grated fontina cheese or bread crumbs and dried parsley flakes over top.
11. Bake until cheese melts and bubbles, about 10 minutes.
12. Garnish with parsley and serve.
Quick variation: Skip slow cooking. Warm roast beef with gravy or shredded pot roast; cook noodles as above. Combine with cream of chicken soup and other ingredients for a 25–50 minute meal.
Notes
🧅 Grate vegetables to blend flavors smoothly and help picky eaters.
❄️ Add frozen mixed vegetables when cooking noodles for extra texture and nutrition.
⏰ Use chuck roast for tender, flavorful beef; leftovers make prep quicker.
- Prep Time: 30 minutes
- Cook Time: 2 to 2.5 hours (slow-cooked) or 25 to 50 minutes (quick variation)
- Cook Time: 2 to 2.5 hours (slow-cooked) or 25 to 50 minutes (quick variation)
- Category: Main Dish
- Method: Bake, Slow Cook, Stove
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Keywords: Roast Beef,Noodle Casserole,Simple,Leftover Recipe