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A plate featuring egg noodles topped with ground beef, mushrooms, and a creamy brown sauce, not the Beef Enchilada Casserole.

Beef Enchilada Casserole

This recipe offers a comforting and flavorful Beef Enchilada Casserole, perfect for weeknight dinners. It is designed to be adaptable for families managing dietary restrictions like gluten intolerance or diabetes, while still delivering a satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Simmer Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 432
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound lean ground beef
  • 1 small onion diced
  • 1 clove garlic minced
  • 12 ounces mushrooms sliced
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth see note
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 3/4 cup sour cream
  • 2 tablespoons fresh parsley chopped
For Serving
  • 1 package egg noodles cooked according to package directions

Equipment

  • Pan
  • Pot

Method
 

  1. Brown ground beef, onion, and garlic in a pan until no pink remains. Drain fat.
  2. Add sliced mushrooms and cook for 2-3 minutes. Stir in flour and cook for 1 more minute.
  3. Add broth, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer on low for 10 minutes.
  4. Remove the beef mixture from the heat. Stir in sour cream and parsley.
  5. Serve the beef mixture over cooked egg noodles.

Nutrition

Calories: 432kcalCarbohydrates: 12gProtein: 25gFat: 32gSaturated Fat: 13gCholesterol: 106mgSodium: 581mgPotassium: 765mgFiber: 1gSugar: 4gVitamin A: 440IUVitamin C: 7mgCalcium: 86mgIron: 3mg

Notes

For richer flavor, use canned condensed beef broth. If substituting ground meat, add extra beef bouillon. Fresh mushrooms are recommended, but canned can be used. Remove the sauce from heat before adding sour cream to prevent curdling; Greek yogurt is an alternative. For a thicker sauce, mix equal parts cornstarch and cold water, then gradually add to the sauce while stirring. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

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