Beef Noodle Casserole Puts Our Favorite Soup In A Casserole Dish
Yields: 6-8 servings
Prep Time: 10 mins
Total Time: 1 hour 10 mins
Ingredients
Kosher salt
12 oz.
egg noodles
2 tbsp.
unsalted butter
2 tbsp.
extra-virgin olive oil
1 lb.
(85% lean) ground beef
1
large yellow onion, finely chopped
3
cloves garlic, finely chopped
1
(15-oz.) can tomato sauce
1
(10.5-oz.) can cream of mushroom soup
1/3 c.
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.
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