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:
- 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
- 1½ pounds beef round steak, cut into bite-sized pieces
- 16 ounces sliced mushrooms
- 8 tablespoons butter, divided
- 6 tablespoons flour
- 1 cup milk
- 2½ cups beef broth
- 1 (10¾-ounce) can cream of mushroom soup
- 1 tablespoon Dijon mustard
- Non-stick cooking spray
- 15 butter-flavored crackers, crushed
- 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.
(other casserole recipes)
- Leftover Turkey and Rice Casserole
- Cheesy Layered Breakfast Hashbrown Casserole
- Garden Vegetable Tuna Casserole