Description
A quick and hearty weeknight meal featuring layers of tender egg noodles, savory beef, and a creamy sauce.
Ingredients
Scale
- 12 oz (340g) wide egg noodles
- 1 lb (450g) lean ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 8 oz (225g) baby bella mushrooms, sliced
- 1 tablespoon fresh thyme, chopped
- 2 cups low-sodium beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (56g) cream cheese, softened
- 1/4 cup (60g) full-fat plain Greek yogurt
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil for the egg noodles.
- Brown the ground beef (or turkey) in a large skillet over medium-high heat, breaking it up as it cooks.
- Drain any excess fat from the cooked beef, then transfer the beef to a plate and set aside.
- Reduce the skillet heat to medium.
- Drizzle in the olive oil, then add the chopped onion and sauté until softened and translucent, about 2-3 minutes.
- Stir in the minced garlic and sliced mushrooms.
- Continue to cook, stirring occasionally, until the mushrooms are tender and have released their liquid, about 5-7 minutes.
- Return the cooked ground beef to the skillet. Stir in the fresh thyme.
- Pour in the beef stock, Worcestershire sauce, and tomato paste.
- Season with salt and black pepper. Bring the mixture to a gentle boil.
- Reduce heat and let it simmer for 5 minutes while you cook the noodles.
- Add the egg noodles to the boiling water, cooking them for 2 minutes less than the package instructions (they will finish cooking in the oven).
- Drain well.
- Add the softened cream cheese to the skillet, stirring until it’s completely melted and incorporated into the sauce.
- Remove the skillet from the heat and stir in the full-fat plain Greek yogurt until smooth. Do not boil after adding yogurt.
- Transfer the drained, semi-cooked noodles to a 9×13-inch (23×33 cm) casserole dish.
- Pour the creamy beef sauce over the noodles and mix thoroughly, ensuring all noodles are evenly coated.
- Cover the casserole dish tightly with aluminum foil and bake for 10-15 minutes, or until the casserole is hot and bubbly.
- Garnish with fresh chopped parsley before serving. Enjoy!
Notes
This casserole can be frozen for up to 3 months. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg