Beefy French Dip Casserole

This French dip casserole is a beefy, cheesy, creamy pasta and mushroom dish that warms the soul. It’s sure to be a hit with the whole family!

French Dip Casserole

French Dip Casserole

Course Main Course
Servings 8
Calories 500 kcal

Ingredients
  

  • 2 olive oil
  • ½ lb stew beef
  • 1 onion, thinly sliced
  • 5 oz mushrooms, sliced
  • 2 cloves garlic, minced (2 tsp)
  • 1 cup water
  • 1 tsp Worcestershire sauce
  • cups heavy cream, divided
  • 1 tsp black pepper
  • 2 tsp prepared horseradish
  • ½ ib angel hair pasta
  • 2 tbsp butter
  • 1 tbsp flour
  • ½ cup sharp cheddar cheese, shredded (2 oz)
  • ½ cup pepper jack cheese, shredded (2 oz)

Instructions
 

  • Heavy olive oil in a large heavy skillet or pan over medium-high heat.
  • Dry stew beef on paper towels and add to hot oil. Brown on all sides and remove from pan.
  • Add onion and mushroom to the pan.  Saute until softened, about 5 minutes.
  • Push ingredients to the sides of the pan to make a well in the center. Add garlic to well and saute until fragrant, about 1 minute.
  • Add beef back to the pan, as well as water and Worcestershire sauce. Bring to simmer, cover and turn heat to low. Simmer for 2½ hours.
  • Remove from heat and allow to cool slightly.
  • Stir in 1 cup cream, pepper, and horseradish.
  • Heat 4 quarts of water to boiling. Add angel hair and cook for 4 minutes or until “al dente”. Drain well but don’t rinse.
  • Toss pasta with beef mixture and pour into an 8-cup covered casserole dish.
  • Melt butter in a small saucepan. Stir in flour and bring to simmer, stirring constantly. Stir in the remaining cream and bring back to a simmer, stirring constantly. Remove from heat and add cheeses, stirring until they are melted.
  • Spread cheese sauce over the top of the beef and pasta mixture. Cover and bake in a preheated 350℉ oven for 20 minutes. Remove cover and bake for 10 minutes or until it reaches an internal temperature of 160℉.
  • Let the casserole rest for 10 minutes before serving.
  • Hack: One 4 oz can of mushrooms can replace the fresh mushrooms in this recipe.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days. Alternately, seal serving-sized portions in freezer-safe containers and store them in the freezer for up to 3 months.
Keyword angel hair, beef dish, casserole, dinner, French dip, horseradish, mushrooms, pasta, stew beef, supper

 

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestion:  Pair this dish with garlic herb focaccia!

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