What’s an easy weeknight dinner without beef, noodles, and gooey cheese? The word casserole should allude to a food that is easy to prepare, cook, and eat. For these reasons, we love our
chicken pot pie casserole, keto breakfast casserole, and classic eggplant Parm. This version of beef noodle casserole combines a shelf-stable favorite—cream of mushroom soup—along with tomato sauce, lots of garlic, sweet onion, and sharp cheddar cheese. The only prep work requires cutting onions, chopping garlic, and grating the cheese. It’s a combination of everything you want in a comforting mid-winter meal. Here’s what you need to know to make the best beef noodle casserole.
The cheese:
Don’t use pre-shredded cheese! Given the addition of anti-caking ingredients, whatever goes into your cheese should not include anything beyond cheese.
The noodles:
Only use wide or extra-wide egg noodles for that distinguished, classic shape. It also allows the sauce to wrap itself around the noodle more neatly (especially if you’re presenting to a group of guests). Egg noodles are tender and fragile in nature, so it’s imperative not to overcook them before going into the oven. Cook just a minute under al dente, so when they finish cooking in the oven they won’t turn to mush.
The pasta water:
It’s imperative to reserve your pasta water for the sauce. It can be an easy step to forget, so we’re repeating it here. Depending on how saucy you want your casserole to be, you can add a little extra starchy water; the water will stretch the sauce and make it glossy, while the starch will enhance the flavor.
Storage:
You can make this casserole ahead and let cool before wrapping in foil and storing in the refrigerate. Or divide any leftovers into portions and wrap each in foil. Reheat in the oven at 350° just until heated through. The leftover casserole will hold for up to 5 days.
Make this recipe? Let us know in the comments below.