Supreme Beef and Mushroom Casserole
Creamy, hearty, and packed with rich flavors, this Supreme Beef and Mushroom Casserole elevates comfort food to a gourmet level. Tender chunks of seared chuck beef are simmered in a velvety sauce infused with garlic, thyme, and rosemary, while sautéed mushrooms add a savory depth. Tossed with al dente egg noodles and crowned with melty cheddar cheese, this casserole combines indulgence and homestyle coziness in every bite. Perfect for family dinners or entertaining guests, this oven-baked dish delivers satisfying, melt-in-your-mouth goodness. Garnish with fresh parsley for a burst of color and enjoy this one-pan wonder as the ultimate comfort food classic. Ideal keywords: beef and mushroom casserole recipe, creamy beef casserole, easy casserole dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds chuck beef, cubed
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 10 ounces button mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary, crushed
- 8 ounces uncooked egg noodles
- 1 cup cheddar cheese, shredded
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper, then sear them in the skillet until browned on all sides. Remove the beef and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
Stir in the sliced mushrooms and cook until they've released their juices and are slightly golden, about 5-7 minutes.
Sprinkle the flour over the mushrooms and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth while stirring to create a smooth sauce. Add the heavy cream, thyme, and rosemary, and stir until the mixture thickens slightly, about 3-5 minutes.
Return the seared beef to the skillet and stir to coat in the sauce. Reduce the heat to low and let it simmer while you prepare the noodles.
Cook the egg noodles according to package instructions, but slightly undercook them by 1-2 minutes as they will finish cooking in the oven. Drain the noodles.
Mix the partially cooked noodles into the beef and mushroom mixture, ensuring everything is evenly combined.
Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Bake the casserole in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool slightly for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 5360 mg | 233% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 5.7 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 925 mg | 71% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 966 mg | 21% | |
*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.
