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Name: Beef Noodle Casserole with Cheddar Crumb Topping
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 tbsp vegetable oil divided; 1 lb lean ground beef; 2 onions finely chopped; 4 stalks celery peeled and thinly sliced; 4 cloves garlic minced; 1 tsp salt; 1 tsp black peppercorns cracked; 2 tsp dried oregano leaves; 1 tsp dry mustard; 1 10.5 oz can condensed beef broth undiluted; 1 8 oz can tomatoe sauce; 4 oz cream cheese softened and cubed; 8 oz egg noodles cooked and drained; 1 cup bread crumbs; 2 tbsp melted butter; 1 cup shredded cheese

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INGREDIENTS

2 tbsp vegetable oil ; divided
1 lb lean ground beef
2 onions ; finely chopped
4 stalks celery ; peeled and thinly sliced
4 cloves garlic ; minced
1 tsp salt
1 tsp black peppercorns ; cracked
2 tsp dried oregano leaves
1 tsp dry mustard
1 10.5 oz can condensed beef broth ; undiluted
1 8 oz can tomatoe sauce
4 oz cream cheese ; softened and cubed
8 oz egg noodles ; cooked and drained
Cheddar Crumb Topping
1 cup bread crumbs
2 tbsp melted butter
1 cup shredded cheese

Servings

INSTRUCTIONS

1. In a skillet, heat 1 tbsp oil oer medium-high heat. Add beef and cook, stirring and breaking up with the back of a spoon, until no longer pink, about 5 minutes. Remove with a slotted spoon and set aside. Drain off liquid in pan.

2. Add remaining oil to pan, return to wlement and reduce heat to medium. Add onions and celery and cook until softened. Add garlic, salt, pepper, oregano and mustard and cook, stirring, for 1 minute. Add beef broth, tomatoe sauce and cream cheese and cook, stirring, until cheese is melted.

3. To assemble casserole: Spoon 1/2 cup tomatoe cauce mixture in bottom of slow cooker stoneware. Cover with a layer of meet, then noodles. Repeat, finishing with a layer of sauce. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until mixture is hot and bubbling.

4. To make Cheddar Cheese Crumb Topping: In a bowl, combine bread crumbs and butter. Add cheese and stir to combine. Spread over casserole and cook on HIGH for 30 minutes, until cheese is melted and top is bubbling.

NOTES

Make Ahead Tip: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 2, chilling cooked meat and onion mixture separately. Refrigerate overnight. The next morning, continue cooking as directed in Steps 3 and 4. To facilitate preparation, the night before you paln to cook this casserole, shred cheddar cheese, cover and refrigerate.

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Beef Noodle Casserole with Cheddar Crumb Topping

2 tbsp vegetable oil divided
1 lb lean ground beef
2 onions finely chopped
4 stalks celery peeled and thinly sliced
4 cloves garlic minced
1 tsp salt
1 tsp black peppercorns cracked
2 tsp dried oregano leaves
1 tsp dry mustard
1 10.5 oz can condensed beef broth undiluted
1 8 oz can tomatoe sauce
4 oz cream cheese softened and cubed
8 oz egg noodles cooked and drained
 Cheddar Crumb Topping
1 cup bread crumbs
2 tbsp melted butter
1 cup shredded cheese

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Nutrition

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Serving Size: 1 Serving (406g)
Recipe Makes: 4 Servings

Calories: 952
Calories from Fat: 348 (37%)

Amt Per Serving		% DV

	Total Fat 38.7g	52 %
	Saturated Fat 20g	100 %
	Monounsaturated Fat 11.3g
	Polyunsanturated Fat 3.4g
Cholesterol 239.6mg		74 %
Sodium 1422.8mg		49 %
Potassium 914.5mg		24 %
Total Carbohydrate 91.6g		27 %
	Dietary Fiber 6.6g	26 %
	Sugars, other 85g
Protein 57.7g		82 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 952

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