Cheesy Beefy Noodle Casserole
This cheesy casserole recipe is sure to be a hit at your dinner table. Cheesy Beefy Noodle Casserole is hearty and delicious, making it a fantastic meal option.
Cooking MethodCasserole
Ingredients
- 1 tablespoon salt
- 1 3/4 teaspoon onion powder
- 1 3/4 teaspoon garlic powder
- 1 3/4 teaspoon oregano leaves, dried
- 1 1/2 teaspoon white pepper
- 1 1/4 teaspoon thyme leaves, dried
- 1 1/4 teaspoon dry mustard
- 1 teaspoon black pepper
- 1 (12-ounce) bag medium egg noodles
- 2 tablespoons plus 1 teaspoon vegetable oil
- 1 1/2 pound ground sirloin
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1 tablespoon fresh lime juice
- 1 cup green onions, chopped (tops and bottoms)
- 1/4 cup fresh parsley, chopped
- 1 1/2 cup onions, chopped
- 1 cup celery, chopped
- 1 teaspoon fresh garlic, minced
- 2 1/2 cups beef stock
- 4 tablespoons butter, unsalted
- 1 can (8-ounce) tomato sauce
- 1 cup Monterey Jack cheese, grated
- 1 cup sharp Cheddar cheese, grated
Instructions
- Preheat oven to 350 degrees F.
- Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 1/4 cup plus 1 1/4 teaspoon.
- Cook the noodles al dente according to package directions.
- Rinse under hot water, then cold water, and drain.
- Pour 1 teaspoon of the oil into your hands and rub into the noodles. Sprinkle 2 teaspoons of the seasoning mix over the noodles and blend well with your hands.
- Place the ground sirloin in a bowl, add 1 tablespoon plus 1 teaspoon of the seasoning mix, and blend it in well with your hands.
- Combine the cream cheese, sour cream, line juice, green onions and parsley in a bowl and mix thoroughly with a spoon until completely blended.
- Heat the remaining 2 tablespoons oil in a 10-inch skillet over high heat until very hot, about 4 minutes.
- Add the onions, celery, garlic and the remaining seasoning mix and cook, stirring occasionally, until vegetables are golden brown and sticking to the bottom of the skillet, about 7 to 8 minutes.
- Add 1/2 of the cup of beef stock, scrape the crust from the bottom of the skillet, and cook until another crust forms on the skillet bottom, about 3 minutes.
- Add another 1/2 cup stock, scrape up the crust on the skillet bottom, and cook 2 minutes.
- Add the seasoned meat, breaking it up with a spoon and cook, scraping occasionally, until most of the liquid has evaporated, about 7 to 9 minutes. (Be careful not to let the meat get too dry.)
- Add the butter and cook 3 to 5 minutes, without stirring, to allow another crust to form.
- Stir in the tomato sauce, scrape the bottom of the skillet, and cook 3 to 4 minutes.
- Add the remaining 1-1/2 cups stock and bring to a boil.
- Remove from the heat and stir in the sour cream mixture until completely blended.
- Spread half the seasoned noodles in the bottom of a deep 10-inch square casserole.
- Pour about 3 cups of the meat mixture over the noodles and sprinkle with the Monterey Jack cheese.
- Add the remaining noodles, cover with the remaining meat mixture, and sprinkle the Cheddar cheese, evenly over the top.
- Bake, uncovered, 25 to 30 minutes, or until brown and bubbly. Spoon up and serve with a crisp salad.
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