Beef Tetrazzini Casserole is a delightful twist on the traditional chicken tetrazzini, bringing a heartier touch with tender beef strips. Originating from the classic Italian-American dish named after the famed opera singer Luisa Tetrazzini, this casserole is a comforting blend of pasta, creamy sauce, and flavorful mushrooms. It’s perfect for those evenings when you crave something cozy yet elegant, making it a favorite for family dinners and potlucks alike.
This Beef Tetrazzini Casserole pairs wonderfully with a crisp green salad dressed in a light vinaigrette. Adding a side of garlic bread or buttery rolls can complement the rich, creamy flavors of the casserole. For a touch of freshness, consider serving steamed asparagus or green beans on the side. A glass of red wine, such as a Merlot or Pinot Noir, will enhance the savory notes of the beef and mushrooms.
Beef Tetrazzini Casserole
Servings: 6-8 servings
Ingredients
1 pound beef sirloin, thinly sliced
12 ounces egg noodles
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 cup beef broth
1 cup heavy cream
1/2 cup sour cream
1 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
1/4 cup all-purpose flour
2 tablespoons butter
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Directions
1. Preheat your oven to 350°F (175°C).
2. Cook the egg noodles according to the package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned. Remove the beef from the skillet and set aside.
4. In the same skillet, add the butter and sauté the onions and garlic until translucent.
5. Add the mushrooms and continue to cook until they are tender and browned, about 5 minutes.
6. Sprinkle the flour over the vegetables and stir well to combine. Cook for another minute to eliminate the raw flour taste.
7. Gradually pour in the beef broth, stirring constantly until the mixture thickens.
8. Reduce the heat to low and stir in the heavy cream, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste.
9. Return the beef to the skillet, combine with the sauce, and simmer for a few minutes until everything is well coated.
10. In a large mixing bowl, combine the cooked noodles with the beef and sauce mixture.
11. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the top with the remaining Parmesan cheese and mozzarella cheese.
12. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
13. Garnish with freshly chopped parsley before serving.
Variations & Tips
For a lighter version, you can substitute the heavy cream with half-and-half or milk, though the sauce will be less rich. Try adding different vegetables like peas, spinach, or bell peppers for added texture and nutrition. If you wish to make it gluten-free, use gluten-free pasta and a suitable thickener such as cornstarch instead of all-purpose flour. For an added crunch, consider topping the casserole with breadcrumbs mixed with a bit of melted butter before baking.
