Tenderloin Noodle Casserole
Indulge in the comforting flavors of this Tenderloin Noodle Casserole, a hearty dish that combines tender bites of seared beef tenderloin with velvety cheese sauce, al dente egg noodles, and a hint of garden-fresh peas. Topped with a golden, buttery breadcrumb and Parmesan crust, this baked casserole is the ultimate crowd-pleaser for family dinners or cozy gatherings. With a creamy base made from beef broth and heavy cream, and a touch of sharp cheddar for richness, every bite delivers layers of savory goodness. Ready in just about an hour, this recipe is easy to prepare yet elegant enough to impress. Perfect as a one-pan meal, serve it piping hot with a sprinkle of fresh parsley for a touch of color and flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Beef tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 ounces Egg noodles
- 3 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 3 tablespoons Flour
- 2 cups Beef broth
- 1 cup Heavy cream
- 1.5 cups Shredded cheddar cheese
- 1 cup Frozen peas
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat, then sear the tenderloin for 2-3 minutes on each side until browned. Transfer to a cutting board and slice into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until tender. Stir in the minced garlic and sauté for an additional minute.
Sprinkle the flour into the skillet and stir to combine, forming a roux. Cook for 1-2 minutes, then gradually whisk in the beef broth until smooth.
Stir in the heavy cream and bring the mixture to a gentle simmer. Cook until the sauce thickens, about 5 minutes.
Add 1 cup of shredded cheddar cheese to the sauce and stir until melted. Season the sauce with additional salt and pepper to taste.
In a large mixing bowl, combine the cooked noodles, beef slices, peas, and the cheese sauce. Mix until evenly combined, then transfer the mixture to the prepared casserole dish.
In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and the remaining 0.5 cup of shredded cheddar cheese. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
3977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.3 g | 323% | |
| Saturated Fat | 129.3 g | 647% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 8413 mg | 366% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 19.2 g | ||
| Protein | 230.3 g | 461% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1691 mg | 130% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 2792 mg | 59% | |
*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.
