This Creamy Beef Tetrazzini Casserole is the definition of comforting, home-style cooking. Tender strips of beef sirloin, hearty egg noodles, and savory mushrooms are brought together in a rich Parmesan cream sauce, then baked until golden and bubbly. It’s a warm, satisfying dish that feels special enough for family gatherings yet simple enough for a weeknight dinner.
Why You’ll Love This Recipe
This casserole is hearty, filling, and deeply comforting, making it ideal for cooler evenings or whenever you crave a creamy pasta bake. It’s a complete one-dish meal with protein, pasta, and vegetables all in one pan. The sauce is luxuriously creamy without being overwhelming, and the recipe is easy to customize with different vegetables or cheeses. It also reheats beautifully, making it perfect for leftovers or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound beef sirloin, thinly sliced
12 ounces egg noodles
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1/4 cup all-purpose flour
1 cup beef broth
1 cup heavy cream
1/2 cup sour cream
1 cup grated Parmesan cheese, divided
1/2 cup grated mozzarella cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, finely chopped
Directions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil and cook the egg noodles until just al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef and cook quickly until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, melt the butter. Add the chopped onion and cook until softened and translucent. Stir in the garlic and cook for about 30 seconds until fragrant.
Add the sliced mushrooms and cook for about 5 minutes, until they release their moisture and begin to brown.
Sprinkle the flour evenly over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef broth while stirring, allowing the sauce to thicken. Reduce the heat to low and stir in the heavy cream, sour cream, and half of the Parmesan cheese. Season with salt and pepper.
Return the beef to the skillet and stir until everything is evenly coated in the sauce. Let it simmer gently for 2 to 3 minutes.
In a large bowl, combine the cooked noodles with the beef and sauce mixture. Transfer everything to the prepared baking dish.
Sprinkle the remaining Parmesan cheese and the mozzarella evenly over the top.
Bake uncovered for 25 to 30 minutes, until the casserole is bubbly and lightly golden on top. Garnish with fresh parsley before serving.
Servings and timing
This recipe serves 6 people.
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: approximately 55 minutes
Variations
For a lighter version, replace the heavy cream with half-and-half and reduce the cheese slightly.
Add vegetables such as peas, spinach, or bell peppers for extra color and nutrition.
Use different cheeses like Gruyère or Fontina for a richer, more complex flavor.
Substitute egg noodles with penne or rotini if desired.
For extra depth, add a pinch of paprika or garlic powder to the sauce.
Storage/Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
To reheat individual portions, warm in the microwave until heated through. For larger portions, reheat in a 350°F oven, covered with foil, until hot.
This casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to one day in advance, cover it tightly, and refrigerate it before baking.
What cut of beef works best?
Beef sirloin is ideal because it cooks quickly and stays tender when sliced thinly.
Can I use a different type of pasta?
Yes, short pasta shapes like penne, rotini, or fusilli work well in this recipe.
How do I keep the sauce from becoming too thick?
If the sauce thickens too much, add a small splash of beef broth or cream to loosen it.
Can I freeze this casserole before baking?
Yes, assemble the casserole, cover it tightly, and freeze it unbaked for up to 2 months.
Should I thaw it before baking?
For best results, thaw it overnight in the refrigerator before baking.
Can I add more vegetables?
Absolutely. Mushrooms, peas, spinach, or zucchini all pair well with the creamy sauce.
How do I know when it’s fully baked?
The casserole is done when it’s bubbling around the edges and lightly golden on top.
Is this recipe suitable for leftovers?
Yes, the flavors deepen over time, making leftovers even more delicious.
Can I double the recipe?
Yes, simply use a larger baking dish or two separate dishes and adjust baking time slightly if needed.
Conclusion
Creamy Beef Tetrazzini Casserole is a timeless comfort dish that brings together tender beef, creamy sauce, and hearty pasta in one satisfying bake. Easy to prepare, adaptable, and perfect for sharing, it’s a recipe you’ll return to again and again for cozy family dinners and stress-free entertaining.
Creamy Beef Tetrazzini Casserole is a hearty, comforting pasta bake that combines tender beef sirloin, egg noodles, mushrooms, and a rich Parmesan cream sauce. Baked until golden and bubbly, it’s a satisfying one-dish meal perfect for weeknights or family gatherings.
Ingredients
1 pound beef sirloin, thinly sliced
12 ounces egg noodles
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1/4 cup all-purpose flour
1 cup beef broth
1 cup heavy cream
1/2 cup sour cream
1 cup grated Parmesan cheese, divided
1/2 cup grated mozzarella cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, finely chopped
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook egg noodles in salted water until just al dente. Drain and set aside.
Heat olive oil in a skillet over medium-high heat. Cook beef until browned. Remove and set aside.
In the same skillet, melt butter. Add onion and cook until translucent, then stir in garlic for 30 seconds.
Add mushrooms and cook for 5 minutes until browned and moisture is released.
Sprinkle in flour and stir for 1 minute. Gradually add beef broth, stirring to thicken.
Reduce heat and stir in heavy cream, sour cream, and half the Parmesan. Season with salt and pepper.
Return beef to the skillet and simmer for 2–3 minutes.
Combine cooked noodles with the beef sauce in a large bowl. Transfer to baking dish.
Top with remaining Parmesan and mozzarella cheese.
Bake uncovered for 25–30 minutes until bubbly and golden. Garnish with fresh parsley before serving.
Notes
Substitute sirloin with thinly sliced flank steak or ground beef for convenience.
Add extra vegetables like peas, spinach, or bell peppers for added nutrition.
Use half-and-half instead of heavy cream for a lighter version.
The casserole can be assembled ahead and baked later.
Let it rest for 5 minutes before serving for easier slicing.
