The recipe below makes for the quick and delicious dinner any night of the week. I love making this for my friends and family whenever they come to visit. It's hard to go wrong with pasta and beef, even the little ones can't get enough of it.
First I thinly slice the beef chuck so it cooks quickly and is nice and tender. Then I saute the meat with onions and mushrooms. Dried oregano adds the perfect earthiness to the dish and the cream of mushroom makes the perfect sauce. Frozen peas brighten the dish and bring it all together.
beef and noodles casserole
6
15 minutes
1 hour
1 hours 15 minutes
1 tablespoon vegetable or olive oil
2 pounds beef chuck roast cut into thin strips
½ teaspoon salt
¼ teaspoon black pepper
1 medium sized onion small diced
2 cups thinly sliced mushrooms
1 teaspoon dried oregano
2 (10.75-oz.) cans cream of mushroom soup
2 teaspoons Worcestershire
2 cups frozen peas
8 ounces egg noodles (cooked al dente according to package directions on the stove-top)
Preheat oven to 350° F
Put a saute pan on medium high heat. Add in oil, when oil is hot add in beef Season beef with salt and pepper, saute until cooked thoroughly 15 minutes then add in onions and mushrooms, adjust heat as needed. Cook for another 10 minutes.
Transfer meat mixture into a casserole dish. Add in oregano, cream of mushroom, Worcestershire, peas and cooked egg noodles. Mix well.
Bake in oven for 35 minutes or until golden brown and bubbly.