Creamy Mushroom and Beef Noodle Bake

• 1 pound ground beef
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces egg noodles, uncooked
• 2 cups beef broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add beef, cook until browned, then drain.
3. 3 In the same skillet, sauté onion and garlic until softened.
4. 4 Add mushrooms and cook until tender.
5. 5 Stir in flour to create a roux, then slowly whisk in beef broth and heavy cream.
6. 6 Add thyme, paprika, salt, and pepper. Simmer until slightly thickened.
7. 7 Stir in cooked beef and uncooked noodles.
8. 8 Transfer mixture to a greased 9x13 inch baking dish.
9. 9 Top with shredded cheddar cheese.
10. 10 Bake for 30-35 minutes, or until bubbly and noodles are tender.
11. 11 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Whisk
• Oven

Variations

• Add a splash of Worcestershire sauce for extra depth.
• Substitute ground turkey for a leaner option.

Substitutions

• Use whole wheat noodles for added fiber.
• Swap cheddar for Swiss cheese for a nutty flavor.

Pairings

• Steamed broccoli
• Garlic bread

Nutrition

Tips

• For extra flavor, use a mix of cremini and shiitake mushrooms.
• This dish can be made ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered until heated through.

Serving Suggestions

• Pairs well with a crisp green salad.
• Serve with warm crusty bread.

FAQ