Cooktop Cove: How to make a beef noodle casserole
There are some casserole recipes that feel like classics from the moment that their aromas begin to fill the kitchen. This beef noodle casserole is most definitely one of those recipes. The combination of toasted fennel seeds and thyme with hearty tomatoes, savory chicken stock and grated provolone cheese are perfectly paired with ground beef to create a dinner that is bound to become a new family classic.
Beef noodle casseroles are commonplace in the casserole world, but this one truly stands out in terms of ease and accessibility of ingredients. This casserole is also incredibly adaptable to the utilization of leftovers -- for instance, you can easily substitute in diced chicken breasts in place of the beef, just be sure to brown them quickly for 5 minutes before assembling the dish.
Pro tip: This dish freezes wonderfully. For a great freezer trick, place any leftovers into a large ziplock bag and seal tightly. Lay the ziplock bag flat in the freezer, and using the back of a butter knife, make a cross-shaped indent in the bag. This will allow you to break off individual portions once frozen to reheat. Keep frozen for up to 3 months.
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