Easy Roast Beef Noodle Casserole Recipe

Okay, here we go! This is my mom’s famous (well, famous in our house) Roast Beef Noodle Casserole. It’s total comfort food, like a warm hug on a plate. It’s one of those recipes that just works, you know? Perfect for when you need something quick, easy, and that everyone will actually eat. Seriously, even my picky nephew devours this stuff. Trust me, you need this in your life.
Easy Roast Beef Noodle Casserole Recipe

So, this casserole is a thing in my house. My husband, bless his heart, isn’t the most adventurous eater. But this? He goes back for seconds EVERY. SINGLE. TIME. And my kids? Forget about it. Clean plates all around! I remember one time, I was running super late coming home from work, and I threw this together in like, 20 minutes flat. My daughter declared it was the “best dinner ever,” which, you know, made me feel like a total rockstar mom. This isn’t fancy, but it’s REAL. And that’s what matters, right?

Why You’ll Love This Easy Roast Beef Noodle Casserole Recipe

• It’s easier than ordering takeout, seriously. And way more satisfying.
• It uses up leftover roast beef – win-win! No food waste here, folks.
• Kids actually eat it. Like, without complaining. Is that even possible? Yes, it is.
• It’s total comfort food. Carbs, beef, creamy sauce… what’s not to love?
• You can totally customize it with whatever veggies you have lurking in the fridge.

How to Make It

Alright, listen up. This is SO easy, you could probably do it with your eyes closed. (Okay, maybe not. Don’t blame me if you burn something.)

First, you wanna preheat your oven to 350°F (175°C). Then, grab a big ol’ casserole dish. I use a 9×13 inch one, but honestly, anything close will work. Don’t stress too much.

Next, get your noodles cooking according to the package directions. I usually use egg noodles because that’s what my grandma used, but any kind will do. Just don’t overcook them! Nobody likes mushy noodles.

While the noodles are doing their thing, melt some butter in a big pan. Throw in your chopped onion and cook it until it’s nice and soft. That’s when you toss in the flour and stir it around for a minute or two. It’s gonna look kinda weird, but trust me.

Slowly pour in the beef broth, stirring constantly so you don’t get any lumps. Lumps are the enemy! Then add your cream of mushroom soup, sour cream, and seasonings. Stir it all together until it’s nice and smooth.

Now, fold in the cooked noodles, roast beef, and peas (if you’re using them). Pour everything into your casserole dish, sprinkle with cheese, and bake for about 20-25 minutes, or until the cheese is melted and bubbly.

Let it cool for a few minutes before serving. And try not to eat the whole thing yourself. (I can’t make any promises, though.)

Ingredient Notes

• Cooked Roast Beef: Obviously, this is the star. Leftovers are perfect, but you can also grab some from the deli counter. Don’t skimp!
• Egg Noodles: My go-to. They just have that classic casserole vibe. But seriously, any noodle works. Penne, rotini, whatever you’ve got.
• Cream of Mushroom Soup: This is the base of the creamy sauce. If you’re feeling fancy, you can make your own, but who has time for that?
• Beef Broth: Adds flavor and helps thin out the sauce. You can use chicken broth in a pinch, but beef is better.
• Sour Cream: Makes the sauce extra creamy and tangy. Don’t skip this!
• Onion: Adds a little bit of flavor. I usually use yellow, but white or even red would work.
• Butter: For sautéing the onion and making the roux. You can use oil if you want, but butter just tastes better.
• Flour: To thicken the sauce. All-purpose is fine.
• Frozen Peas: Totally optional, but they add a nice pop of color and some veggies.
• Shredded Cheddar Cheese: Because cheese makes everything better.

Recipe Steps:

1. Preheat the oven to 350°F (175°C).
2. Cook noodles according to package directions.
3. Melt butter in a pan and sauté onion until soft.
4. Stir in flour and cook for a minute.
5. Pour in beef broth slowly, stirring to avoid lumps.
6. Add cream of mushroom soup, sour cream, and seasonings.
7. Fold in cooked noodles, roast beef, and peas (if using).
8. Pour into a casserole dish.
9. Sprinkle with cheese.
10. Bake for 20-25 minutes until cheese is melted and bubbly.
11. Cool slightly before serving.

What to Serve It With

Honestly, this is pretty much a meal in itself. But if you wanna get fancy, a simple side salad or some steamed green beans would be good. Or, you know, just a big ol’ slice of garlic bread. No judgment here.

Tips & Mistakes

• Don’t overcook the noodles! Mushy noodles are the worst.
• Make sure to stir the sauce constantly while it’s cooking to avoid lumps.
• If the sauce is too thick, add a little more beef broth.
• If the sauce is too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce.
• Don’t be afraid to experiment with different veggies! Carrots, broccoli, mushrooms… whatever you like.
• If you’re using leftover roast beef, make sure to cut it into bite-sized pieces.
• Don’t overbake the casserole, or the cheese will get hard and crusty.

Storage Tips

Alright, so if you happen to have any leftovers (which is a big “if” in my house), just pop them in an airtight container and stick them in the fridge. They’ll be good for about 3-4 days. You can reheat it in the microwave or in the oven. And honestly? Cold casserole for breakfast is not the worst thing in the world. Don’t tell anyone I said that.

Variations and Substitutions

Okay, so sometimes I’m out of something or just feeling adventurous. Here’s what I’ve tried:

• No roast beef? Ground beef works great too! Just brown it and drain off the excess grease.
• Out of cream of mushroom soup? Cream of chicken or cream of celery will do in a pinch.
• No sour cream? Plain yogurt is a decent substitute. It’ll be a little tangier, but still good.
• Want to add some spice? Throw in a pinch of red pepper flakes or a dash of hot sauce.
• Need to make it gluten-free? Use gluten-free noodles and gluten-free cream of mushroom soup. Easy peasy!

Frequently Asked Questions

Easy Roast Beef Noodle Casserole Recipe

A delicious and comforting casserole with tender roast beef, egg noodles, and a creamy, savory sauce.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz egg noodles wide
• ▢ 2 cups roast beef shredded
• ▢ 1 can cream of mushroom soup 10.5 oz
• ▢ 1 cup sour cream full-fat
• ▢ 1 cup cheddar cheese shredded
• ▢ 1 medium onion chopped
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1 tsp salt to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 2 tbsp olive oil

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• Cook the egg noodles according to package instructions until al dente, then drain.
• In a large skillet over medium heat, heat the olive oil and sauté the chopped onion until golden brown.
• In a large mixing bowl, combine the cooked noodles, shredded roast beef, cream of mushroom soup, sour cream, sautéed onion, Worcestershire sauce, salt, and pepper.
• Transfer the mixture to a greased 9x13 inch baking dish and sprinkle shredded cheddar cheese on top.
• Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted.
• Let cool for a few minutes before serving.

Notes

This casserole is great for a family dinner or a potluck, and leftovers can be stored in the refrigerator for up to 3 days.