Beefy Mushroom Noodle Bake – doesn’t the name alone tell you that this is a comfort-food classic? Chock-full with chunks of beef and lots of fresh mushrooms in a classic, creamy mushroom sauce, this easy noodle casserole is a keeper!
While it does have canned cream of mushroom soup in the sauce, the canned soup isn’t the entire sauce! A classic white sauce is the base with both beef broth and canned cream of mushroom soup added to embellish the flavor. Plus, the chunks of beef are sauteed with onions and garlic to heightened the flavor of this tasty dish.
Sprinkled with a crushed buttery cracker topping, finish heating Beefy Mushroom Noodle Bake in the oven, giving you time to make a tossed salad.
Beefy Mushroom Noodle Bake can be made ahead of time and refrigerated until ready to bake. Just leave off the crunchy cracker topping and add it later (the last 30 minutes). For best results, take your casserole out of the refrigerator 30 minutes ahead of baking, then bake for 10 minutes more (baking time total = 40 minutes).
Beefy Mushroom Noodle Bake can be frozen, too. Make a double-batch and freeze one for later. Again, leave off the cracker topping to freeze. To defrost, place in refrigerator overnight. When ready to bake for dinner that night, follow instructions above.
After sauteing the mushrooms, I reserved 3 nice-looking slices for garnish. So pretty!
Beefy Mushroom Noodle Bake is the perfect comfort-food dinner on a cold winter night!
Here’s the recipe:
PrintBeefy Mushroom Noodle Bake
A comfort-food classic, this tasty casserole is perfect for dinner on a cold winter night.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 8 1x
- Category: Casserole
- Cuisine: American
Ingredients
- 12 ounces extra-wide egg noodles
- 2 teaspoons salt
- 2 tablespoons canola oil
- 6 cloves garlic, peeled and minced
- 2 large yellow onions, peeled and chopped
- 1 1/2 pounds beef round steak, cut into bite-sized pieces
- 16 ounces sliced mushrooms
- 8 tablespoons butter, divided
- 6 tablespoons flour
- 1 cup milk
- 2 1/2 cups beef broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 tablespoon Dijon mustard
- Non-stick cooking spray
- 15 butter-flavored crackers, crushed
Instructions
- Add water and salt to a large stockpot and bring to a boil over high heat; add egg noodles and boil 9 minutes (al dente), drain and set aside.
- In a large non-stick skillet, heat oil over medium heat.
- Add onions and saute until translucent.
- Next, add garlic and mushrooms and saute until mushrooms have reduced in size and are nicely browned.
- Then, add beef strips and saute, stirring occasionally until beef is no longer pink and is nicely browned.
- Preheat oven to 350 degrees F.
- In a separate saucepan, melt 6 tablespoons butter over medium heat.
- To saucepan, add flour and stir constantly until mixture forms a thick paste; continue cooking and stirring for about 2 minutes to eliminate any “flour” taste.
- Add milk and beef broth all at once, stirring constantly.
- Increase heat to medium-high and continue cooking, stirring constantly, until sauce thickens and coats the back of a spoon.
- Add Dijon mustard and cream of mushroom soup to sauce and stir to combine.
- Remove sauce from heat and add to beef/mushroom mixture, stirring well to combine.
- Add noodles to mixture and stir to combine.
- Spray a 3-quart baking dish (or a 9″ x 13″ baking pan) with non-stick cooking spray.
- Scoop beef/noodle mixture into prepared baking pan.
- Sprinkle casserole with crushed butter crackers.
- Cut the remaining 2 tablespoons butter into little chunks and dot top of crackers with them.
- Bake 30 minutes until casserole is bubbly and crackers are nicely browned.
Notes
Cooking time contemplates time to boil noodles, saute ingredients and bake in oven (total time). Casserole can be made ahead of time (omit cracker topping, reserving it for later) and refrigerated until ready to bake. Remove from refrigerator 30 minutes before baking, cover with crushed crackers and butter and bake per recipe. Casserole can be made ahead of time (omit cracker topping, reserving it for later) and frozen. Defrost overnight in the refrigerator and then follow previous instructions increasing baking time by 10 to 15 minutes.
Tootles,
Related Posts:
(other casserole recipes)
How filling and comforting, it looks great! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Yes, it’s delicious, filling and comforting…the perfect “comfort” food. Thanks for stopping by!
This looks amazing!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thanks, Stephanie! Appreciated you stopping by and taking the time to pin to Pinterest! I’ll be back joining your linky party soon!
Yum! This is one I’m going to make; I love mushrooms.
And, I’m sure you’ll love it! Great comfort food when we need extra TLC.
“I’m getting hungry just by looking at it. For the egg noodle, do you mean the one that’s widely used for asian dishes? I can’t tell from the picture, cause I thought they looked like ribbon pasta.”‘
★★★★★
It is really delicious! To answer your question, “no” to the Asian noodles. These are regular “egg” noodles and they should be easy to find on the shelf of your local grocery store in the pasta area. In my grocery store, they are on the bottom shelf, below the spaghetti noodles, the fettuccine noodles,pasta shells, lasagna, etc. Hope this helps!
this sounds super yummy and perfect for a warm meal
It’s delicious! Thanks for stopping by.