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Creamy Beef Tetrazzini Casserole Hearty Family Dinner
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
Cook Time 40 minutes
Total Time 1 hour
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.