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
- 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 (12 oz.) package Wide egg noodles
- 1 (8 oz.) block Fontina cheese, freshly shredded
- Parsley, finely chopped
Steps
- Preheat the oven to 400°F.
- Heat olive oil in a large saucepan over medium heat. Add the onions and garlic, cooking until soft and translucent, about 5 to 7 minutes.
- Stir in the tomato paste and flour, cooking until the mixture darkens slightly, about 2 minutes.
- 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.
- Bring the mixture to a boil. Stir in the egg noodles and cook until al dente, about 5 minutes.
- Taste and adjust seasoning as needed. Transfer the mixture to a casserole dish.
- Sprinkle the shredded Fontina cheese evenly over the top. Bake for 10 minutes, or until the cheese is melted and bubbly.
- Garnish with finely chopped parsley before serving.