Step-by-Step Instructions
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Cook noodles: Boil in salted water until just al dente. Drain and set aside.
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Brown the beef: In a skillet, cook ground beef and onion until browned. Drain excess grease.
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Combine sauce: Stir in garlic, beef broth, cream of mushroom soup, salt, and pepper. Simmer briefly.
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Assemble: In a large bowl, toss noodles with the beef mixture. Transfer to a greased baking dish.
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Optional topping: Sprinkle with shredded cheese for a melty finish.
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Bake: At 350°F (175°C) for about 20–25 minutes, until heated through and slightly golden on top.
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Serve: Enjoy hot, with sides of salad, bread, or roasted veggies.
Serving Suggestions
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Crisp green salad with vinaigrette
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Crusty bread or homemade rolls
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Roasted carrots or Brussels sprouts
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Pickled beets for a tangy contrast
Tips for Success
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Slightly undercook the noodles so they stay firm after baking.
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Let the casserole rest for 5 minutes before serving to help it set.
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Double the recipe and freeze one for busy nights.
Storage Instructions
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Fridge: Store in an airtight container up to 4 days.
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Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.
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Reheat: Warm in a 325°F oven or microwave individual portions.
FAQ
Can I use chicken instead of beef?
Yes — swap in shredded cooked chicken and chicken broth.
Can I make this without canned soup?
Definitely — replace it with homemade béchamel or cream sauce.
Is this good for potlucks?
Absolutely! It travels well and reheats beautifully.
Final Thoughts
Baked Beef and Noodles is the kind of recipe that proves comfort food doesn’t have to be complicated. It’s hearty, nostalgic, and just as delicious on a Tuesday night as it is for a Sunday family dinner.
