A Man’s Casserole

This recipe for “A Man’s Casserole” is a classic, hearty, old-school dish. The name likely comes from its substantial, meat-and-potatoes (or in this case, meat-and-noodles) character.

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A Man’s Casserole

This casserole is a comforting, savory blend of ground beef, noodles, and onions, all held together with a rich, cheesy egg custard. It’s straightforward, satisfying, and perfect for a family dinner.

Yield: Serves 6-8
Prep time: 20 minutes
Cook time: 45-50 minutes

Ingredients

• 4 cups (about 1/2 lb or 8 oz) medium egg noodles

• 2 lbs ground chuck (80/20 is ideal for flavor)

• 3 or 4 medium onions, chopped

• 2 tbsp butter

• 1 tbsp salad or olive oil

• 2 tsp salt, divided

• 1/2 tsp black pepper

• 1 tsp dried thyme

• 1 can (10.5 oz) condensed cream of celery soup, undiluted

• 1/2 cup evaporated milk

• 1 1/2 cups cheddar cheese, grated (divided)

• 3 eggs, beaten

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or a similar 3-quart casserole dish.

2. Cook the Noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente (firm to the bite). Drain well and set aside.

3. Sauté the Onions: While the noodles cook, melt the butter in a large skillet over medium heat. Add the chopped onions and cook until softened and translucent, about 5-7 minutes. Do not let them brown too much. Remove the onions from the skillet and set aside.

4. Brown the Beef: In the same skillet, heat the 1 tablespoon of oil over medium-high heat. Add the ground chuck, breaking it up with a spoon. Cook until well-browned. Drain off any excess grease.

5. Combine the Meat Mixture: Return the cooked onions to the skillet with the beef. Stir in 1 teaspoon of the salt, pepper, and dried thyme. Remove from heat.

6. Prepare the Custard Sauce: In a medium bowl, whisk together the undiluted cream of celery soup, evaporated milk, beaten eggs, and the remaining 1 teaspoon of salt until smooth. Stir in 1 cup of the grated cheddar cheese, reserving the remaining 1/2 cup for the top.

7. Assemble the Casserole:

   • Spread the cooked, drained noodles evenly in the bottom of the prepared baking dish.

   • Spoon the beef and onion mixture evenly over the noodles.

   • Pour the custard sauce mixture over the beef and noodles, making sure it seeps down into the layers. Gently shake the dish to distribute the sauce.

   • Sprinkle the reserved 1/2 cup of cheddar cheese over the top.

8. Bake: Bake uncovered in the preheated oven for 45-50 minutes, or until the casserole is bubbly around the edges, the custard is set, and the top is golden brown.

9. Rest and Serve: Let the casserole stand for about 10 minutes before serving. This allows it to set, making it easier to cut into neat portions.

Tips and Variations:

• Cream Soup Substitute: You can use cream of mushroom or cream of chicken soup if you prefer.

• Add Vegetables: Feel free to add sautéed mushrooms, a cup of frozen peas, or diced celery to the beef mixture for extra flavor and nutrition.

• Cheese Options: A combination of cheddar and Monterey Jack or a sprinkle of Parmesan on top would be delicious.

• Make Ahead: You can assemble the casserole up to a day in advance, cover, and refrigerate. You may need to add 5-10 minutes to the baking time if it goes into the oven cold.

• Reheating: Leftovers reheat very well in the microwave or a conventional oven.

Enjoy your meal! This is the kind of classic, no-fuss casserole that never goes out of style.