Beef Noodle Vegetable Casserole

🧂 Ingredients

• 16 oz. Amish wide egg noodles

  or dumpling noodles
• 2 to 3 lbs. sirloin steak

  or stew beef, cut in thin strips (I used 3 pounds total: 2 rib-eyes and 1 top-sirloin steak)
• 2 to 3 tbsp. avocado oil

  divided use (or use olive oil)
• 2 cups beef broth

  (see note below)
• 24 oz. pkg. frozen mixed vegetables

  (two 12-ounce packages)
• 1 can beef consommé
• 1 can Golden mushroom soup

  (NOT Cream of Mushroom Soup)
• 1 can French Onion soup
• 1/4 tsp. Salt and pepper

  to taste (or omit if desired)
• 1/2 tsp. garlic powder
• 1/2 tsp. dried thyme

  plus more, if desired
• 1/2 tsp. Italian seasoning

  plus more, if desired

Instructions

• 1 Preheat oven to 350 degrees.
• 2 In a large Dutch oven over medium heat, add two tablespoons avocado oil.
• 3 Add beef strips and season with salt and pepper, if desired.
• 4 Stir fry beef until it is no longer pink.
• 5 Add two cups of beef broth.
• 6 Cover with lid; turn heat to low and simmer about 1 hour 30 minutes, or until
  beef is tender.
• 7 Broth will probably cook down most of the way.
• 8 Add additional water to avoid sticking, if necessary.
• 9 Meanwhile, boil egg noodles to al dente.
• 10 Drain.
• 11 Drizzle remaining tablespoon of avocado oil over noodles and stir well to
  prevent the noodles from sticking together.
• 12 To the beef in Dutch oven: add frozen mixed vegetables, consommé, golden
  mushroom soup, French onion soup, salt, pepper, garlic powder, Italian seasoning
  and thyme.
• 13 (I added pepper but no salt, since the soups have a lot of sodium already).
• 14 When noodles are done, add drained noodles to ingredients in Dutch oven.
• 15 Grease a 9x13” glass baking dish.
• 16 Pour beef and noodle mixture into prepared baking dish.
• 17 Sprinkle very lightly with additional Italian seasoning and thyme.
• 18 Cover with foil.
• 19 Bake 30-45 minutes or until casserole is heated through and bubbly around the
  outsides of the dish.

Nutrition Info