Beef Noodle Casserole
You can make this casserole ahead and let cool before wrapping in foil and storing in the refrigerator. Or divide any leftovers into portions and wrap each in foil. Reheat in the oven at 350° just until heated through. The leftover casserole will hold for up to 5 days.
Ingredients :
- Kosher salt
- 12 oz. egg noodles
- 2 Tbsp. unsalted butter
- 2 Tbsp. extra-virgin olive oil
- 1 lb. ground beef
- 1 large yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 can tomato sauce
- 1 can cream of mushroom soup
- 1/3 cup heavy cream
- 8 oz. sharp cheddar, shredded, divided
- 1 Tbsp. chopped fresh parsley
Directions :
- Preheat oven to 350°. In a large pot of boiling salted water, cook noodles, stirring occasionally, until 1 minute less than al dente according to package directions. Drain; reserve 1 cup pasta water. Add butter to noodles and toss to combine.
- Meanwhile, in another large pot over medium-high heat, heat oil. Cook beef, breaking up with a wooden spoon, until no longer pink, about 6 minutes; season with salt.
- Reduce heat to medium. Add onion and garlic and cook, stirring, until onion is translucent, 4 to 5 minutes. Add tomato sauce, soup, cream, and one-third of cheese. Bring to a simmer and cook, adding 1/2 to 1 cup pasta water, until cheese is melted and desired consistency is reached, about 1 minute; season with salt, if needed. Add noodles to pot and mix with meat mixture. Pour into 13" x 9" baking pan and sprinkle with remaining cheese.
- Bake casserole until center and edges are bubbly, 30 minutes. Top with parsley.
