Budget Beef Mushroom Casserole
Stretch your grocery budget without sacrificing flavor with this comforting and hearty Budget Beef Mushroom Casserole! Packed with savory ground beef, tender mushrooms, caramelized onions, and a rich, creamy sauce, this one-dish wonder is the ultimate crowd-pleaser. Egg noodles provide the perfect base for the flavorful beef and mushroom mixture, all topped with gooey melted cheddar cheese for an irresistible finish. Ready in just 45 minutes and made with budget-friendly pantry staples like beef broth, milk, and soy sauce, this casserole is ideal for feeding a family or meal prepping on a tight schedule. Serve it fresh from the oven with a sprinkle of parsley for a cozy and complete dinner that proves delicious, home-cooked meals don't have to break the bank!
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Recipe Information
Ingredients
- 1 pound ground beef
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups beef broth
- 0.5 cups milk
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- 12 ounces egg noodles, cooked
- 1 cup shredded cheddar cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the egg noodles according to the package instructions, drain, and set aside.
In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat and set the beef aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and sliced mushrooms and cook until the mushrooms release their moisture and begin to brown, about 5-6 minutes.
Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1-2 minutes to form a roux.
Slowly whisk in the beef broth and milk, ensuring no lumps form. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens.
Add the soy sauce, dried thyme, salt, and black pepper to the sauce, stirring to combine.
Return the cooked ground beef to the skillet and mix well. Remove from heat.
In a large bowl, combine the cooked egg noodles and beef-mushroom mixture. Mix until the noodles are evenly coated.
Spray a 9x13-inch baking dish with nonstick cooking spray. Transfer the noodle mixture to the dish, spreading evenly.
Sprinkle the shredded cheddar cheese over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 4353 mg | 189% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 17.4 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1123 mg | 86% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2623 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
