Beef Tip With Mushroom Noodle Casserole

Made for tonight's dinner and was very happy with the flavors that came from the ingredients. I did leave out the mushrooms as we are not mushroom eaters but did use the mushroom soup as prescribed. DH and I loved this and served with broccoli and smashed fingerling taters for DH instead of the noodles as DH said he did not want any noodles.(before adding then noodles and meat together I took out a portion for home to have separate. I had mine as described with the noodles and LOVED IT! I did cut the hot sauce in half as my tummy is not hot sauce friendly and it was perfect. When you just let the sauce sit on your tongue you got hints of nutmeg with a kick from the hot sauce. Nice combo and one I would not think to do myself... This is easy for weeknight supper or any time. Thank you, RSC 16

(This review is after the contest is over.) Wow! Not sure how to rate this, so going with flavor! It's a five star! The sriracha sauce is the hit of the dish. I did have a few problems...1) I cut the recipe in half and used a 10 inch fry pan...there was so many ingredients that they all couldn't fit in it...so put them in the pot I cooked the noodles in...2) I had way too much liquid so cooked some of it off...and drained it while putting the mixture in my casserole pan (which was a 2 quart pan. 3)This made so much that even cutting it in half I had enough for 6 servings. End of story is...next time I will cook the meat in one of my stock pots, and decrease the beef broth by half. I did pour my reserved liquid on the remaining casserole (to keep it moist) for our leftovers. Which based on a review is going to be even better. The beef tips were nice and tender. Thanks for creating this wonderful dish. :)

The combination of the wine, nutmeg and hot chili sauce was just excellent. Paired with the mushrooms and noodles and beef broth, this made for one delicious casserole! This recipe will be made time and again! Thank you for creating this recipe for us and good luck in the contest! Made for RSC #16. Linda

Of the approximately 64 recipes submitted for the RSC #16, I have decided that this recipe was one of my top three picks to try and review. Since I am single and cook for myself, I have halved the recipe, however, it still will serve 4 people nicely. I was surprised that the beef came out soft and tasty and the mushrooms were tasty as well. At first I thought I had to much liquid when adding the ingredients to the pasta, but after baking the sauce coated the pasta nicely. Also, I have to confess that I did not have any fresh parsley (used dry parsley) which might have added to the overall taste to the dish and presentation. But still in all, I am happy to give this recipe a big 5 stars!

This is one of my favorites of the contest. It is a good use of the ingredients and it was truly delicious. The beef tips turned out so tender and the entire dish was so flavorful. My family very much enjoyed this recipe so it's a keeper.