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Beef Noodle Vegetable Casserole | Can't Stay Out of the Kitchen | this makes the best comfort food meal ever! The #recipe uses #StewBeef or #steak, #AmishNoodles, mixed vegetables, #Beef #Consomme #FrenchOnionSoup & #GoldenMushroomSoup. The flavors are terrific. Hearty, filling and so satisfying. #BeefNoodleCasserole #BeefNoodleVegetableCasserole #noodles #pasta

Beef Noodle Vegetable Casserole

Teresa Ambra
Beef Noodle Vegetable Casserole is southern comfort food at its finest! This kid-friendly main dish is hearty, filling and totally satisfying. It contains beef, mixed vegetables, Amish noodles and several canned soups to make food prep really easy. It's a terrific casserole for company dinners too. It is so mouthwatering and delicious.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Beef, Main Dish, Pasta
Cuisine American
Servings 15
Calories 188 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large Dutch Oven
  • 1 wooden spoon
  • 1 large stock pot with lid
  • 1 colander
  • measuring cups
  • measuring spoons
  • aluminum foil

Ingredients
  

  • 16 oz. Amish wide egg noodles or dumpling noodles
  • 2 to 3 lbs. sirloin steak or stew beef, cut in thin strips (I used 3 pounds total: 2 rib-eyes and 1 top-sirloin steak)
  • 2 to 3 tbsp. avocado oil divided use (or use olive oil)
  • 2 cups beef broth (see note below)
  • 24 oz. pkg. frozen mixed vegetables (two 12-ounce packages)
  • 1 can beef consommé
  • 1 can Golden mushroom soup (NOT Cream of Mushroom Soup)
  • 1 can French Onion soup
  • 1/4 tsp. Salt and pepper to taste (or omit if desired)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried thyme plus more, if desired
  • 1/2 tsp. Italian seasoning plus more, if desired

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large Dutch oven over medium heat, add two tablespoons avocado oil.
  • Add beef strips and season with salt and pepper, if desired.
  • Stir fry beef until it is no longer pink.
  • Add two cups of beef broth.
  • Cover with lid; turn heat to low and simmer about 1 hour 30 minutes, or until beef is tender.
  • Broth will probably cook down most of the way.
  • Add additional water to avoid sticking, if necessary.
  • Meanwhile, boil egg noodles to al dente.
  • Drain.
  • Drizzle remaining tablespoon of avocado oil over noodles and stir well to prevent the noodles from sticking together.
  • To the beef in Dutch oven: add frozen mixed vegetables, consommé, golden mushroom soup, French onion soup, salt, pepper, garlic powder, Italian seasoning and thyme.
  • (I added pepper but no salt, since the soups have a lot of sodium already).
  • When noodles are done, add drained noodles to ingredients in Dutch oven.
  • Grease a 9x13” glass baking dish.
  • Pour beef and noodle mixture into prepared baking dish.
  • Sprinkle very lightly with additional Italian seasoning and thyme.
  • Cover with foil.
  • Bake 30-45 minutes or until casserole is heated through and bubbly around the outsides of the dish.

Notes

NOTE: Be sure to cover the casserole before baking as noodles can dry out if they’re not covered while baking.
 
NOTE: The canned soups will have a lot of salt already, so taste before automatically adding salt.
 
NOTE: I used rib-eye and top sirloin steak. If you use a less tender cut of steak, you may have to cook the beef longer to achieve tenderness. Add water to Dutch oven and keep cooking until beef is tender.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 188kcalCarbohydrates: 15gProtein: 18gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 47mgSodium: 461mgPotassium: 379mgFiber: 2gSugar: 0.1gVitamin A: 2319IUVitamin C: 5mgCalcium: 42mgIron: 2mg
Keyword beef, carrots, casserole, corn, green beans, main dish, noodles, pasta, peas
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