Delicious Angel Beef Casserole

Prepare for a truly comforting and incredibly flavorful meal with this Delicious Angel Beef Casserole! This dish takes humble ingredients and transforms them into a heavenly, satisfying experience. Imagine tender ground beef, infused with aromatic onion and garlic, simmered in a rich, creamy sauce made with cream of mushroom soup, tangy sour cream, and a hint of zesty green chilies and chili powder. All of this goodness is tossed with delicate wide egg noodles, then baked until bubbly and topped with a golden, cheesy, breadcrumb crust. It’s the ultimate weeknight family dinner, potluck star, or cozy meal for any occasion – easy to make, deeply satisfying, and guaranteed to earn rave reviews!

Ingredients:

For the Beef & Sauce Base:

• 1 ½ pounds (approximately 680g) ground beef (lean or regular)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 ounces / 298g) condensed cream of mushroom soup
• 1 cup beef broth (low sodium preferred)
• 1 cup sour cream (full-fat or light)
• 1 can (4 ounces / 113g) diced green chilies, undrained
• 1 teaspoon chili powder
• ½ teaspoon salt (or to taste, depending on broth/soup sodium)
• ¼ teaspoon black pepper (or to taste)

For the Noodles & Topping:

• 8 ounces (approximately 225g) wide egg noodles
• 2 cups shredded cheddar cheese (sharp or mild, or a cheddar-jack blend)
• ½ cup plain breadcrumbs (Panko breadcrumbs for extra crispness)
• 1 tablespoon melted butter (optional, for tossing with breadcrumbs)

Step-by-Step Instructions:

1. Prepare for Baking:
   • Preheat your oven to 350°F (175°C).
   • Lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. Cook the Ground Beef:
   • In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up into small pieces as it cooks.
   • Once the beef is mostly browned, add the diced onion and minced garlic. Continue to cook, stirring occasionally, until the beef is fully cooked through and the onion is softened and translucent, about 5-7 minutes.
   • Carefully drain any excess fat from the skillet.
3. Build the Creamy Sauce:
   • Reduce the heat to medium-low. Stir the condensed cream of mushroom soup into the browned beef mixture.
   • Pour in the beef broth and stir until well combined.
   • Stir in the sour cream, diced green chilies (undrained), chili powder, salt, and black pepper.
   • Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for about 5 minutes to allow the flavors to meld. Remove from heat.
4. Cook the Egg Noodles:
   • While the beef mixture simmers, cook the wide egg noodles according to package directions in a separate pot of generously salted boiling water until al dente.
   • Drain the cooked noodles thoroughly.
5. Combine and Assemble the Casserole:
   • Add the drained cooked egg noodles directly to the skillet with the beef and sauce mixture. Stir gently until the noodles are fully coated.
   • Transfer the entire beef and noodle mixture evenly into the prepared 9×13 inch baking dish.
   • In a small bowl, if desired, toss the breadcrumbs with 1 tablespoon of melted butter for extra golden crispness.
   • Sprinkle the shredded cheddar cheese evenly over the top of the beef and noodle mixture, followed by the buttered (or plain) breadcrumbs.
6. Bake the Casserole:
   • Place the baking dish into the preheated oven.
   • Bake for 30 minutes, or until the casserole is bubbly around the edges and the cheese topping is melted and golden brown.
7. Rest and Serve:
   • Remove the casserole from the oven. Let it cool slightly for about 5-10 minutes before serving. This allows the casserole to set and makes it easier to serve.
   • Serve hot and enjoy the creamy, flavorful Delicious Angel Beef Casserole!

Tips, Variations, and Storage:

• Mushrooms: For extra mushroom flavor, sauté 1 cup of sliced fresh mushrooms with the onion and garlic.
• Spice Level: Adjust the chili powder and green chilies to your preference. For more heat, add a pinch of cayenne pepper. For less heat, use mild green chilies or omit.
• Cheese Options: Experiment with other cheeses like Colby Jack, Mozzarella, or even a smoked Gouda for a different flavor profile.
• Vegetable Boost: Stir in a cup of frozen corn or mixed vegetables during step 3 with the sauce ingredients.
• Cream of Chicken/Celery: If you prefer, you can substitute cream of chicken or cream of celery soup for cream of mushroom.
• Make Ahead: This casserole is an excellent make-ahead dish. Assemble up to step 6 (without the breadcrumbs if you want them crispest). Cover and refrigerate for up to 24 hours. Add breadcrumbs just before baking, and you might need to add 10-15 minutes to the bake time if baking from cold.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or a larger portion in the oven until heated through.
• Freezing: Freeze unbaked or baked casserole (without breadcrumbs if you want a fresh topping) in a freezer-safe dish, tightly covered, for up to 2-3 months. Thaw overnight in the refrigerator before baking/reheating.

Pairings:

• Salad: A crisp green salad with a light vinaigrette would offer a refreshing contrast to the richness of the casserole.
• Vegetable Side: Steamed green beans, broccoli, or asparagus would be great additions.
• Bread: Crusty garlic bread or warm dinner rolls are perfect for soaking up any extra sauce.

Quick Info:

• Prep Time: 15 minutes
• Bake Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6-8
• Cuisine: American Comfort Food
• Effort Level: Easy