Creamy Beef Tetrazzini Casserole Hearty Family Dinner

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Indulge in the ultimate comfort food with this rich and creamy Beef Tetrazzini Casserole. Tender strips of sirloin, perfectly cooked mushrooms, and silky noodles are enveloped in a luscious Parmesan cream sauce, creating a hearty and satisfying meal that’s perfect for weeknight dinners or weekend family feasts. Every bite is packed with savory flavors and creamy textures, making it a cozy, crowd-pleasing dish. High-CPC keywords like “easy weeknight dinners,” “hearty casserole recipes,” and “cheesy comfort food” make this recipe ideal for home cooks searching for flavorful, fuss-free meals.
This Beef Tetrazzini Casserole takes the classic pasta bake to the next level by using succulent beef instead of chicken, giving it a robust, savory depth that will have your family asking for seconds. With its golden, bubbly top and rich, creamy interior, this casserole is as visually appealing as it is delicious, making it a perfect addition to any dinner table.

Why You’ll Love This Recipe

• Family-Friendly: A comforting dish that kids and adults will love.

• One-Dish Meal: Combines beef, pasta, and veggies for minimal cleanup.

• Rich & Creamy: The blend of heavy cream, sour cream, and cheese creates a decadent sauce.

• Customizable: Easily swap ingredients for dietary needs or flavor preferences.

• Make-Ahead Friendly: Prepare in advance for stress-free weeknight dinners or potlucks.

• Crowd-Pleasing: Perfect for family gatherings, holiday dinners, or casual dinner parties.

Ingredient Breakdown

Beef Sirloin: Thinly sliced for quick cooking and tender texture, adds hearty flavor.
Egg Noodles: Soft and pillowy, they soak up the creamy sauce beautifully.
Olive Oil & Butter: Provide richness and a base for sautéing vegetables and beef.
Onion & Garlic: Aromatics that enhance the overall depth of flavor.
Mushrooms: Add umami and earthy notes, complementing the beef perfectly.
Flour: Helps thicken the sauce for a smooth, velvety consistency.
Beef Broth: Adds savory depth and balances the creaminess of the sauce.
Heavy Cream & Sour Cream: Make the sauce rich and luscious.
Parmesan & Mozzarella Cheese: Provide cheesy flavor, melting into a golden, bubbly top.
Parsley: Fresh herb garnish brightens flavors and adds a pop of color.
Salt & Pepper: Essential seasonings to bring all the ingredients together.

Pro Tips

1. Cook Noodles Al Dente: Slightly undercooked noodles prevent the casserole from becoming mushy after baking.

2. Sear the Beef Quickly: High heat ensures the beef stays tender and juicy.

3. Use Freshly Grated Cheese: Provides better melt and richer flavor than pre-shredded cheese.

4. Don’t Skip the Mushrooms: They enhance the umami profile and add depth to the sauce.

5. Let It Rest Before Serving: Allowing the casserole to sit for 5-10 minutes helps the sauce set slightly.

Ingredient Swaps or Variations

• Protein Swap: Substitute beef sirloin with chicken, turkey, or even Italian sausage.

• Vegetable Add-Ins: Add peas, spinach, bell peppers, or zucchini for extra nutrients and color.

• Cheese Variations: Use Gruyère, Fontina, or Asiago for a unique flavor twist.

• Milk Alternatives: Swap heavy cream for half-and-half or whole milk for lighter sauce.

• Gluten-Free Option: Use a gluten-free flour blend and GF pasta noodles.

Serving Suggestions

Serve Beef Tetrazzini Casserole with a crisp green salad, roasted vegetables, or garlic bread to soak up the creamy sauce. For a heartier meal, pair with steamed green beans or roasted Brussels sprouts. This casserole also makes excellent leftovers, perfect for lunchboxes or reheating for a quick dinner. Garnish with extra fresh parsley or a light sprinkle of Parmesan for added visual appeal.

Make Ahead + Storage Tips

Make Ahead: Prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezing: Fully cooked or unbaked casseroles can be frozen for up to 2 months. Thaw overnight in the refrigerator before baking.
Reheating: Reheat individual portions in the microwave or the whole dish in a 350°F oven until warmed through.

Cultural or Historical Notes

Tetrazzini is an Italian-American pasta dish named after the opera star Luisa Tetrazzini. Traditionally made with poultry, it evolved into a creamy, cheesy casserole featuring various proteins. This beef version provides a savory twist, perfect for home cooks who enjoy hearty, comfort-filled meals. The combination of creamy sauce, tender beef, and pasta has made tetrazzini a beloved classic in American kitchens for decades.

Frequently Asked Questions (FAQ)

Can I use ground beef instead of sirloin? Yes, browned ground beef works, though the texture will be different and slightly less tender.
Can I make this ahead of time? Absolutely, you can assemble the casserole and refrigerate for up to 24 hours before baking.
What kind of noodles work best? Egg noodles are classic, but penne, fusilli, or rotini also work well.
Can I freeze the casserole? Yes, fully baked or unbaked, store in an airtight container for up to 2 months.
How do I prevent the sauce from being too thin? Make sure to thicken with flour and allow the sauce to reduce slightly before combining with noodles.

Emily

Beef Tetrazzini Casserole

This Beef Tetrazzini Casserole is a comforting, creamy pasta bake loaded with tender beef sirloin, mushrooms, and a rich cream sauce, all topped with melted Parmesan and mozzarella cheese. Perfect for family dinners or potlucks.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Casserole, Main Course

Cuisine: American, Italian-American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound beef sirloin, thinly sliced
• 12 oz egg noodles
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup beef broth
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 cup grated Parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup all-purpose flour
• 2 tbsp butter
• salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Equipment

• Large skillet
• Large pot for boiling noodles
• Mixing bowl
• 9x13-inch baking dish
• Wooden spoon or spatula
• Oven

Method

 

1. Preheat the oven to 350°F (175°C). Cook the egg noodles according to package directions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned. Remove and set aside.
3. In the same skillet, add the butter and sauté the onion and garlic until translucent.
4. Add the mushrooms and cook until tender and browned, about 5 minutes.
5. Sprinkle the flour over the vegetables, stir well, and cook for 1 minute to remove raw flour taste.
6. Gradually whisk in the beef broth until thickened.
7. Reduce heat to low and stir in the heavy cream, sour cream, and half of the Parmesan cheese. Season with salt and pepper.
8. Return the beef to the skillet, stir to coat, and simmer for a few minutes.
9. In a large bowl, combine the cooked noodles with the beef and sauce mixture.
10. Transfer to a greased 9×13 inch baking dish. Top with remaining Parmesan and mozzarella cheese.
11. Bake uncovered for 25–30 minutes, until golden and bubbly.
12. Garnish with parsley before serving.

Notes

You can prepare this casserole ahead of time and refrigerate it before baking. Add peas or spinach for extra vegetables. For a lighter version, use half-and-half instead of heavy cream.

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