Beef and Noodle Casserole

Beef and Noodle Casserole

This hearty beef casserole combines tender Keystone Beef with creamy Fontina cheese and flavorful seasonings, making it perfect for family dinners or gatherings. It's warm, satisfying, and easy to prepare!

Ingredients

  • 1 can (28 oz.) Keystone Beef, shredded, undrained
  • 6 cups Keystone Beef broth
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbsp. Olive oil
  • 2 Yellow onions, diced
  • 6 cloves Garlic, minced
  • 2 Tbsp. Tomato paste
  • 2 Tbsp. All-purpose flour
  • 1 package (12 oz.) Wide egg noodles
  • 1 block (8 oz.) Fontina cheese, freshly shredded
  • Parsley, finely chopped

Steps

  1. Preheat the oven to 400°F.
  2. Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic; cook until soft and translucent, about 5–7 minutes.
  3. Stir in the tomato paste and flour; cook until the mixture darkens slightly, about 2 minutes.
  4. Pour in the Keystone Beef broth, scraping up any browned bits from the pan. Add the shredded Keystone Beef with juices (do not drain). Season with salt and pepper to taste.
  5. Bring the mixture to a boil. Stir in the egg noodles and cook until al dente, about 5 minutes.
  6. Taste and adjust seasoning as needed. Transfer the mixture to a casserole dish.
  7. Sprinkle the shredded Fontina cheese evenly over the top. Bake for 10 minutes, or until the cheese is melted and bubbly.
  8. Garnish with finely chopped parsley before serving.
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