Beef Noodle Casserole Recipe :-To prepare this beef noodle casserole, the ground beef is first mixed with egg noodles, then a substantial amount of cheese is layered on top of it, and finally, the casserole is baked until it achieves the level of perfection that is desired. A supper that is simple to prepare and consists of comfort food, which is perfect for serving a large group of people.
Beef Noodle Casserole Recipe
Here’s what you need to know to make the best beef noodle casserole:
1 . The cheese
- Use only cheese that has been pre-shredded! Because anti-caking additives are added to cheese, the ingredients that go into making cheese should not include anything other than cheese.
2 . The noodles
- For that distinguished and traditional shape, you should only use egg noodles that are wide or extra-wide. In addition to this, it enables the sauce to surround the noodle in a more organised manner, which is very helpful when you are delivering the dish to a lot of guests.
- Due to the fact that egg noodles are delicate and tender by their own nature, it is essential that they not be overcooked before being placed in the oven. In order to prevent them from becoming mushy when they are finished cooking in the oven, cook them for just one minute under al dente.
3 . The pasta water
- It is necessary to set aside some of the water from the pasta for the sauce. This is a step that is easy to forget, which is why we are going to repeat it here. You can add a little bit more starchy water to your casserole, but the amount you add will depend on how saucy you want it to be.
- The water will stretch the sauce and make it glossy, while the starch will enhance the flavour.
4 . Storage
- Preparing this casserole in advance and allowing it to cool before wrapping it in aluminium foil and putting it in the refrigerator is an option. Another option is to portion out any leftovers and wrap each part in aluminium foil.
- You should reheat it in the oven at 350 degrees until it is completely hot. A dish that has been left over can be stored for up to five days.
Ingredients:
- salt that is kosher
- 12, ounces of egg noodles
- Unsalted butter, two tablespoons
- Olive oil, extra-virgin, two tablespoons
- 1.25 pounds (85% lean) meat ground up:
- 1 yellow onion, cut very finely, huge in size
- Three cloves of garlic, cut very coarsely
- One can of tomato sauce, fifteen ounces
- One can of cream of mushroom soup, measuring 10.5 ounces
- Half a cup of heavy cream
- Shredded and divided 8 ounces of sharp cheddar cheese
- Fresh parsley, chopped, one tablespoon.
Directions:
Step . 1
- Preheat the oven to 350 degrees Fahrenheit. If you follow the instructions on the package, cook the noodles in a big saucepan of salted water until they are one minute under al dente.
- Stir the noodles occasionally while they are cooking. Drain the noodles and set aside one cup of the pasta water. Set aside the noodles after adding butter to them and tossing them to mix.
Step . 2
- Meanwhile, heat the oil in a big skillet that can withstand high temperatures over medium heat. After adding the beef, continue to simmer it for eight to ten minutes, breaking it up with a wooden spoon, until it is browned. Season it with salt. Set the temperature to medium.
Step . 3
- Add the onions and garlic, and continue to stir the mixture for four to five minutes, or until the onions become translucent. Include one-third of the cheese, tomato sauce, soup, and cream in the mixture.
- Bring to a simmer and continue cooking, adding another half to one cup of the pasta water that was reserved, for approximately one minute, until the cheese has melted and the desired consistency has been obtained; season with salt as desired.
- Mix the noodles with the meat mixture after pouring them into the skillet. Use a baking dish measuring 13 inches by 9 inches and put the remaining cheese on top.
Step . 4
- For approximately thirty minutes, bake the casserole until the centre and the borders are bubbling. Parsley should be sprinkled on top.
