Beef Noodle Vegetable Casserole
Beef Noodle Vegetable Casserole is southern comfort food at its finest. Truly, this is one mouthwatering recipe. I made this recipe with Amish noodles because they’re thicker than regular noodles. I also like them the most. I added Golden Mushroom soup, French Onion soup, Beef Consomme and Beef broth. I tossed in frozen mixed vegetables.Then I seasoned the casserole with thyme, Italian seasoning and garlic powder. While I used steak for the beef portion, stew beef can also be used.
The result was fantastic. No kidding. I served this casserole for one of our Friday night care group dinners. Everyone loved this. In fact, one by one, everyone kept going back for seconds and exclaiming how much they enjoyed this recipe. It’s one of those recipes that I got a ton of feedback on. Everyone wanted to know what the ingredients were. Especially those who like to cook in our group. One of the guys had never used Golden Mushroom soup before. I think I made a believer out of him.
I modeled the recipe after my Chicken Noodle Casserole. I decided to go the easier route by using canned soups. The combination of flavors was outstanding. If you’ve never used Golden Mushroom soup before, you don’t know what you’re missing. It’s incredibly delicious and gives a savory flavor that goes perfectly with beef. It’s significantly better than plain Cream of Mushroom soup, in my opinion. To get the rich, beefy flavor you need for this recipe, get a can of Golden Mushroom soup if you can. You won’t be disappointed with the results.
For those of you who enjoy hearty meals for your family, this is one of them. I served this with Fruit Cole Slaw and Red Lobster’s Cheddar Bay Biscuits. We had lots of other sides and dessert too. But you really don’t need anything else. This is a terrific one dish meal. But be prepared for your family to clean out the casserole pronto. It’s that good!
Beef Noodle Vegetable Casserole is super duper comfort food.
This hearty casserole was terrific with Red Lobster’s Cheddar Bay Biscuits.
Every bite of this main dish was so mouthwatering. We had multiple servings. 🙂
Here’s what I did.
I used these ingredients.
I had some steaks in my freezer I was trying to use up. Otherwise, I probably would have used stew beef.
Slice the beef into long strips.
Pour avocado oil into a large Dutch oven. Heat over medium heat. Add beef. Sprinkle with salt and pepper. Cook beef until no longer pink.
Add beef broth. Cover with lid. Simmer over low heat about 1 1/2 hours until meat is tender. Add additional water, if necessary, to avoid sticking.
Stir to combine. Turn off heat.
Meanwhile, cook noodles according to package directions. (I never cook these longer than about 9 minutes). Drain. Add a tablespoon or two of avocado oil to the noodles to avoid sticking.
Add noodles to Dutch oven with other ingredients.
Stir to combine.
Pour ingredients into a greased 9×13″ glass baking dish.
Sprinkle lightly with Italian seasoning and thyme. Cover with foil.
Bake, covered with foil, at 350 about 30-45 minutes or until hot and bubbly.
Everyone raved over this tasty main dish. It’s really a delightful entree and kid friendly.
Beef Noodle Vegetable Casserole is wonderful for company. It makes enough for 10-12 hearty servings.
Here’s the recipe.
BEEF NOODLE VEGETABLE CASSEROLE
(My own concoction)
We loved the way Beef Noodle Vegetable Casserole tasted. It’s rich, creamy and beefy. Plus the Amish noodles are heavenly.
If you enjoy hearty one-dish meals for dinner, this one is superb!