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Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
3 hrs
I've loved pasta bakes for as long as I can remember. Ladd and the kids love them too, which means I've made many different versions through the years. This gloriously meaty, cheesy casserole is a little different than some other beef and noodle bakes you may have had, but I'll tell you this, dear friends: It's what comfort food dreams are made of.
The recipe calls for grating the onion, carrots, and garlic, which might sound like a hassle, but it actually saves prep time by cutting out any fussy knife work. Grating the veggies allows them to really melt into the sauce as they cook which is a great way to sneak in some vegetables, especially if you're dealing with picky eaters. For an extra serving of veggies, you can even add a 10- or 12-ounce bag of frozen vegetables when you cook the egg noodles!
In true casserole fashion, everything in this recipe is cooked in one dish, or in this case, a big Dutch oven. The beef is seared and slow-cooked, then it's removed from the pot and the pasta is boiled in those wonderful beefy juices. Finally, everything is added back to the pot, the whole thing is sprinkled with cheese, and it's baked. There's just nothing better!
What cut of beef do you use for beef noodle casserole?
Instead of ground beef, which is what I typically use in beef casseroles, this recipe is made with chuck roast—the cut of beef used in pot roast. Chuck roast has wonderful marbling, and when cooked slowly, it becomes meltingly tender.
Help! I can't find fontina cheese.
If your grocery store doesn't stock fontina, or you simply want to go a different route, use mozzarella. Mozzarella is a bit milder than fontina, but it will still melt beautifully and taste great on top of this casserole.
How long does beef noodle casserole last in the fridge?
This casserole will stay good for up to three days. Once it has cooled, transfer the dish to an airtight container and pop it in the fridge. To reheat, nuke smaller portions in the microwave, or transfer larger portions to a bake dish, cover with foil, and place in a 350 degree Fahrenheit oven until warmed through.
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Ingredients
- 2 lb.
beef chuck roast, cut into 2-in. pieces
Kosher salt and freshly ground pepper, to taste
- 2 Tbsp.
olive oil, divided
- 2
medium yellow onions, coarsely grated
- 2
medium carrots, peeled and coarsely grated
- 6
cloves garlic, finely grated
- 2 Tbsp.
tomato paste
- 2 Tbsp.
all-purpose flour
- 6 cups
best-quality beef broth
- 1
(12-oz.) package wide egg noodles
- 1
(8-oz.) block fontina cheese, freshly grated
Finely chopped parsley, for serving
Directions
- Step 1Preheat the oven to 350°F. Generously season the beef with salt and pepper.
- Step 2Heat a large Dutch oven or braiser over medium-high, then add 1 tablespoon of the oil to the pot. When it shimmers, add half of the beef and cook, turning occasionally, until golden brown on all sides, 5 to 7 minutes. Transfer to a large bowl and set aside. Add the remaining 1 tablespoon oil to the pot and repeat with the remaining beef.
- Step 3Add the onion and carrots to the pot. Cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Add the tomato paste and flour to the pot. Stir to thoroughly combine everything and continue cooking until the tomato paste has darkened slightly, about 2 minutes. Carefully add the beef stock to the pot, stirring to scrape up any brown bits from the bottom. Add the seared beef and any juices.
- Step 4Bring to a boil, then cover and transfer to the oven. Cook until the beef is tender enough to shred easily with a fork, 2 to 2½ hours. Remove from the oven and increase the temperature to 400°F.
- Step 5Using a slotted spoon, transfer the beef to a clean bowl and allow to cool slightly. Meanwhile, return the Dutch oven to the stovetop and bring to a boil over high heat. Add the egg noodles and cook, stirring occasionally, until al dente, about 5 minutes.
- Step 6While the egg noodles cook, shred the beef. When the noodles are ready, stir the beef back into the pot. Taste and adjust the seasoning, then sprinkle the fontina evenly over the top of the casserole and return to the oven. Continue cooking until the cheese is melted and bubbly, about 10 minutes. Sprinkle with parsley before serving.
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