Beef Cobre Valley Casserole is a delicious, comforting dish that’s perfect for any occasion, whether it’s a cozy weeknight dinner or a family gathering. This casserole brings together tender beef, savory spices, and cheesy goodness, creating a meal that’s both rich in flavor and deeply satisfying. With a rating of 5 stars from my entire family, this dish is sure to become a staple in your home. It’s so good you might want to make double next time!
Why You’ll Love This Beef Cobre Valley Casserole
Rich and Flavorful: The combination of beef, tomatoes, and spices creates a hearty, savory dish that everyone will love.
Easy to Prepare: Minimal prep and simple ingredients make this casserole a great option for busy weeknights.
Crowd-Pleaser: Perfect for family dinners, potlucks, or any occasion where you need a dish that everyone will enjoy.
Versatile: Easily customized with different proteins, vegetables, or spices to suit your taste.
Serve this casserole with a simple green salad, crusty bread, or steamed vegetables to balance the richness of the beef. You could also pair it with mashed potatoes or rice to soak up the delicious sauce. For a touch of freshness, add a light vinaigrette or a dollop of sour cream on top before serving.
Ingredients for Beef Cobre Valley Casserole
To make this delicious, hearty casserole, you’ll need:
1 pound ground beef: The base of the dish, providing a rich, savory flavor.
1 medium onion, chopped: Adds sweetness and depth of flavor.
2 cloves garlic, minced: Provides aromatic depth.
1 (14.5-ounce) can diced tomatoes, undrained: Adds acidity and juiciness to the dish.
1 cup beef broth: Adds moisture and enhances the beefy flavor.
1 (6-ounce) can tomato paste: Provides a rich tomato base for the casserole.
1 teaspoon salt: Essential for seasoning.
1/2 teaspoon black pepper: Adds a bit of spice.
1 teaspoon chili powder: Adds warmth and a slight kick.
1 teaspoon cumin: Brings a smoky, earthy flavor.
2 cups cooked egg noodles: Adds texture and makes the casserole more filling.
1 cup shredded cheddar cheese: Melts beautifully for a cheesy, gooey topping.
1/2 cup sour cream: Adds creaminess and tang.
1/4 cup chopped fresh parsley (optional): Adds a pop of color and freshness.
Ingredient Tips
Ground Beef: Use lean ground beef to reduce excess fat, or substitute with ground turkey or chicken for a lighter option.
Cheese: Freshly shredded cheddar cheese melts better and adds a richer flavor, but pre-shredded cheese is fine in a pinch.
Noodles: Egg noodles work great in this dish, but you can use any short pasta you like.
Spices: Adjust the amount of chili powder and cumin to suit your taste.
Instructions Outline
Here’s how to make Beef Cobre Valley Casserole step-by-step:
Preheat the Oven: Preheat your oven to 350°F (175°C).
Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
Add the Onion and Garlic: Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 5 minutes.
Add the Tomatoes and Spices: Stir in the diced tomatoes, beef broth, tomato paste, salt, black pepper, chili powder, and cumin. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally.
Combine with Noodles and Cheese: Remove the skillet from the heat and stir in the cooked egg noodles and half of the shredded cheddar cheese.
Assemble the Casserole: Transfer the mixture to a greased 9×13-inch baking dish. Spread the sour cream over the top, then sprinkle with the remaining cheddar cheese.
Bake the Casserole: Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden.
Garnish and Serve: Garnish with chopped fresh parsley if desired before serving.
Serving Suggestions
This Beef Cobre Valley Casserole pairs perfectly with:
Green Salad: A simple salad with mixed greens and a light vinaigrette adds freshness and balance.
Crusty Bread: Great for soaking up the flavorful sauce.
Steamed Vegetables: Serve with steamed broccoli, green beans, or carrots for added nutrition and color.
Mashed Potatoes or Rice: Perfect for soaking up the delicious sauce and making the meal more filling.
Storage and Meal Prep Tips
Make Ahead: You can assemble the casserole up to the baking step and refrigerate it for up to 24 hours. When ready to bake, pop it in the oven as directed.
Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezing: This casserole freezes well. Prepare it as directed, let it cool completely, then wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator and bake until heated through.
Variations and Substitutions
Here are some creative ways to make this dish your own:
Make It Spicy: Add a chopped jalapeño or a dash of hot sauce for extra heat.
Use Different Meat: Substitute the ground beef with ground turkey or chicken for a lighter version.
Add Veggies: Include chopped bell peppers, spinach, or zucchini for added nutrition.
Extra Cheese: Mix in mozzarella or pepper jack cheese for extra cheesiness.
Final Note
This Beef Cobre Valley Casserole is a hearty, satisfying dish that’s perfect for feeding a hungry family or impressing guests at a potluck. With its savory beef, tangy tomatoes, and cheesy topping, it’s sure to become a favorite in your home. Next time, consider doubling the recipe—everyone will be asking for seconds!
Enjoy this comforting, delicious casserole that brings a taste of the Cobre Valley to your table!
Beef Cobre Valley Casserole
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can 14.5 ounces diced tomatoes, undrained
- 1 cup beef broth
- 1 can 6 ounces tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cups cooked egg noodles
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped fresh parsley optional
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease.
- Add chopped onion and minced garlic to the skillet, cooking until the onion is translucent, about 5 minutes.
- Stir in diced tomatoes, beef broth, tomato paste, salt, black pepper, chili powder, and cumin. Simmer for about 10 minutes, stirring occasionally.
- Remove from heat and stir in cooked egg noodles and half of the shredded cheddar cheese.
- Transfer mixture to a greased 9x13-inch baking dish.
- Spread sour cream over the top, then sprinkle with remaining cheddar cheese.
- Bake for 20-25 minutes, or until bubbly and cheese is melted and golden.
- Garnish with chopped fresh parsley, if desired.