Gourmet Beef Noodle Casserole
I received this Gourmet Beef Noodle Casserole recipe from my Aunt Carol. After doing a little research, I think it may have been a Gooseberry Patch recipe, but I believe that recipe used the wide egg noodles. We changed it to Spaetzles and I use different amounts on some of the ingredients as well.
This recipe quickly became a family favorite. It’s easy to make and taste great as left overs. It calls for mushrooms, but due to the shortage in food in the area due to Covid-19, I had to leave those out. Otherwise, I always add them.
For the meat layer, sauté the ground beef until it loses it red color, breaking it into small pieces as you go. Add the whole tomatoes that you crushed through your fingers and the tomato sauce. Add the diced onions and green peppers. Add the sliced mushrooms, minced garlic, salt, sugar and Burgundy wine. The Burgundy wine gives this recipe a wonderful flavor. Simmer for 20 to 25 minutes. Place this mixture in the bottom of a 9 x 13 casserole dish as your first layer.
For the Spaetzle layer, you mix the cooked Spaetzles with sour cream, diced onions and softened cream cheese. Place a layer of the Spaetzle mixture over the meat layer.
Optional: I am moving and had some left over riced cauliflower (approximately 6-8 ounces), so I added that in to the mix. I did add more cream cheese and sour cream to keep it all creamy. I didn’t even notice the cauliflower once it was cooked. So, here is a perfect opportunity to get your children to eat some cauliflower without knowing it.
Then sprinkle your grated cheddar cheese as the third layer and repeat, ending with a layer of cheese. Again, the store was out of Cheddar so I used Colby. However, I prefer the Cheddar cheese for this.
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Gourmet Beef Noodle Casserole
A hearty gourmet ground beef noodle casserole. Sure to become a family favorite.
Ingredients
- 1 1/2 pounds ground beef
- 28 ounce can whole tomatoes (crushed between your fingers)
- 8 ounce can tomato sauce
- 1 large green pepper, small dice
- 1/2 large onion, small dice
- 1 lb fresh mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 4 teaspoons sugar
- 3/4 cup burgundy wine
- 10 ounces package Spaetzle
- 8 ounces cream cheese, softened
- 1/2 large onion, small dice
- 1 pint sour cream
- 1 cup grated cheddar cheese
Directions
- Step 1 Sauté the ground beef until it loses it’s red color, breaking it up into small pieces. NOTE: I stopped using a large skillet for this as it was always too much for the pan. Now I use a large soup pot that you would make soup or chili in.
- Step 2 Stir in the next 9 ingredients and simmer for 20 – 25 minutes.
- Step 3 Cook and drain the Spaetzle. Beat together the softened cream cheese, diced onion and sour cream and add to the warm Spaetzle. Mix thoroughly to incorporate.
- Step 4 Casserole Layers
- Step 5 First layer: Meat mixture
- Step 6 Second layer: A layer of the Spaetzle mixture
- Step 7 Third Layer: A thin layer of the grated cheddar cheese.
- Step 8 Repeat layers ending with cheese on top.
- Step 9 Bake at 350 degrees for 40-50 minutes. This finished dish is also delicious re-heated.
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