Pioneer Woman Beef Noodle Casserole

Pioneer Woman Beef Noodle Casserole is made with beef chuck roast, yellow onions, carrots, garlic, tomato paste, all-purpose flour, beef broth, wide egg noodles, and fontina cheese. This easy Beef Noodle Casserole recipe creates a delicious dinner that takes about 3 hours to prepare and can serve up to 6-8 people.

Ingredients Needed:

• 2 lb. beef chuck roast, cut into 2-inch pieces
• Kosher salt and freshly ground black 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

How To Make Beef Noodle Casserole:

1. Preheat the oven: Preheat your oven to 350°F. Season the beef with salt and pepper generously.
2. Sear the beef: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear half of the beef for 5-7 minutes until browned on all sides. Remove and set aside, then repeat with the remaining beef.
3. Cook the vegetables: Add the onions and carrots to the pot. Cook for 5-7 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
4. Add tomato paste and flour: Stir in the tomato paste and flour, cooking for 2 minutes until the tomato paste darkens. Add the beef broth while scraping the browned bits from the bottom of the pot. Add the beef and any juices back to the pot.
5. Braise in the oven: Bring the mixture to a boil, then cover and transfer to the oven. Cook for 2-2½ hours until the beef is tender.
6. Cook the noodles: Increase the oven temperature to 400°F. Remove the beef and let it cool slightly. Bring the broth to a boil and cook the egg noodles in the pot for about 5 minutes until al dente.
7. Shred the beef and finish: While the noodles cook, shred the beef. Stir the shredded beef back into the pot with the noodles. Taste and adjust seasoning. Top with grated fontina cheese and bake for 10 minutes until the cheese is melted and bubbly. Sprinkle with parsley and serve.

Recipe Tips

• Sear the beef well: Browning the beef properly before cooking helps build flavor for the casserole.
• Grate the vegetables: Grating the onions, carrots, and garlic allows them to blend smoothly into the sauce.
• Stir the tomato paste and flour thoroughly: Make sure to cook the paste and flour long enough to eliminate any raw taste and thicken the sauce.
• Cook noodles separately: Boiling the noodles in the sauce prevents them from becoming soggy while also infusing them with rich flavor.
• Use good quality cheese: Freshly grated fontina cheese melts beautifully and gives the casserole a creamy, flavorful topping.

How To Store & Reheat Leftovers

Storing in the Fridge: Let the beef noodle casserole cool completely. Store it in an airtight container in the fridge for up to 3-4 days.

Freezing: Once cooled, transfer the casserole to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat in a preheated oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also reheat it on the stovetop in a covered pan over medium heat, stirring occasionally.

Nutrition Facts

• Calories: 512
• Fat: 20 g
• Saturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 141 mg
• Sodium: 978 mg
• Carbohydrates: 38 g
• Fiber: 3 g
• Sugar: 5 g
• Protein: 42 g

Try More Pioneer Woman Recipes:

• Slow Simmered Beef Ragu
• Beef Stroganoff Soup
• Beef Stroganoff Soup
• Beef Burgundy