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Slow Cooker Beef and Noodle Casserole

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A cozy and easy slow cooker casserole featuring tender beef, wide egg noodles, and a creamy mushroom sauce. Perfect for a comforting dinner with minimal hands-on time.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini or white mushrooms, sliced
  • 2 cups beef broth (low sodium preferred)
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, finely chopped)
  • Salt and freshly ground black pepper to taste
  • 12 ounces wide egg noodles
  • Optional: Fresh parsley, chopped (for garnish)
  • Optional: Grated Parmesan cheese (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Brown beef cubes in batches until browned on all sides, about 2-3 minutes per batch. Transfer browned beef to the slow cooker.
  2. In the same skillet, sauté diced onion until translucent, about 4 minutes. Add garlic and cook for 1 minute until fragrant. Stir in sliced mushrooms and cook until they release liquid and start to brown, about 4-5 minutes. Transfer mixture to the slow cooker.
  3. Sprinkle flour over the beef and mushroom mixture in the slow cooker. Pour in beef broth and stir well to combine without lumps. Add thyme, salt, and pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until beef is fork-tender and sauce is thickened. Taste and adjust seasoning halfway through cooking if needed.
  5. About 20 minutes before serving, cook egg noodles in salted boiling water according to package instructions until al dente (7-9 minutes). Drain and set aside.
  6. Stir heavy cream or half-and-half into the slow cooker. Warm through for 5 minutes. If sauce is too thin, thicken with a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, cooking a few more minutes.
  7. Gently fold cooked egg noodles into the slow cooker mixture until noodles are coated and beef is evenly distributed.
  8. Serve warm, garnished with chopped fresh parsley and grated Parmesan cheese if desired.

Notes

Brown the beef and sauté mushrooms and onions before slow cooking to deepen flavor. Use cornstarch instead of flour for gluten-free. Cook noodles al dente to avoid mushiness. Add cream near the end to prevent curdling. Leftovers reheat well with added broth or cream. Can be baked in oven at 325°F for 2-3 hours as an alternative method.

Nutrition

Keywords: slow cooker, beef casserole, creamy mushroom sauce, egg noodles, comfort food, easy dinner, cozy meal

Find it online: https://evabake.com/slow-cooker-beef-and-noodle-casserole-recipe-easy-cozy-dinner-idea/