Creamy Beef and Potato Noodle Bake
Creamy Beef and Potato Noodle Bake
Ingredients
For the Beef and Potato Layer
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, finely chopped
- 2 cloves garlic, minced
- 2 potatoes, medium, peeled and thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Noodles
- 8 ounces wide egg noodles
For the Creamy Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk, whole or 2%
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1 1/2 cups cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, brown the ground beef over medium-high heat. Drain off any excess fat. Add the chopped onion and minced garlic, and cook until the onion is softened, about 5-7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.
⏱️ 10 min
- 3
While the beef is cooking, bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 8 min
- 4
In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes.
⏱️ 7 min
- 5
Remove the sauce from heat and stir in the Dijon mustard, ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings if needed.
⏱️ 2 min
- 6
Assemble the bake: Spread the cooked egg noodles evenly in the prepared baking dish. Top with the browned beef and onion mixture. Arrange the thinly sliced potatoes evenly over the beef layer. Pour the creamy sauce over everything, ensuring it's distributed as evenly as possible.
⏱️ 5 min
- 7
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
⏱️ 35 min•🌡️ 375
- 8
Let the bake rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Beef and Potato Noodle Bake
Ingredients
For the Beef and Potato Layer
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, finely chopped
- 2 cloves garlic, minced
- 2 potatoes, medium, peeled and thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Noodles
- 8 ounces wide egg noodles
For the Creamy Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk, whole or 2%
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1 1/2 cups cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, brown the ground beef over medium-high heat. Drain off any excess fat. Add the chopped onion and minced garlic, and cook until the onion is softened, about 5-7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.
⏱️ 10 min - 3
While the beef is cooking, bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 8 min - 4
In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes.
⏱️ 7 min - 5
Remove the sauce from heat and stir in the Dijon mustard, ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings if needed.
⏱️ 2 min - 6
Assemble the bake: Spread the cooked egg noodles evenly in the prepared baking dish. Top with the browned beef and onion mixture. Arrange the thinly sliced potatoes evenly over the beef layer. Pour the creamy sauce over everything, ensuring it's distributed as evenly as possible.
⏱️ 5 min - 7
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
⏱️ 35 min•🌡️ 375 - 8
Let the bake rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 10 min