Beef Noodle Casserole
Submitted by tilly
Stovetop beef and noodles in a lighter cream sauce made with skim milk, white wine, fresh mushrooms, oregano, and Parmesan cheese. A satisfying weeknight dinner ready in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minAll the comfort of a creamy beef casserole without the heavy cream or the long bake time.
Ground beef and onions brown together in a nonstick skillet, then get blanketed in a quick sauce built from skim milk thickened with flour, a splash of white wine, sliced fresh mushrooms, oregano, and a handful of grated Parmesan. It’s lighter than a typical cream-based dish but still plenty rich and savory.
Bring it to a bubble, spoon it over cooked noodles, and dinner is done in about 40 minutes.
It’s the kind of recipe that feels indulgent without weighing you down afterward.
Kitchen Tips
- Whisk the flour into the cold milk before adding it to the pan. This prevents lumps and gives you a smooth, silky sauce.
- Use freshly sliced mushrooms rather than canned. They brown better and add more earthy depth to the sauce.
- A splash of white wine lifts the whole dish, but you can substitute chicken broth if you prefer to cook without alcohol.
- Wide egg noodles are the classic choice here, but pappardelle or fettuccine work beautifully too.
Ingredients
Directions
In non-stick skillet brown ground round and onion.
Drain excess grease.
Thicken milk with flour, then add wine, mushrooms, oregano, pepper and cheese to sauce.
Stir sauce into meat mixture and heat to boiling.
Serve over cooked noodles
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