Description
A warm, comforting casserole combining tender egg noodles, savory ground beef, and melted cheese baked together for a hearty, easy-to-make family meal.
Ingredients
- 12 oz egg noodles
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lb lean ground beef
- 1 onion, finely diced
- 1 bell pepper, finely diced
- 2 tsp minced garlic
- Salt and black pepper to taste
- 1 tsp Italian seasoning
- ½ tbsp Worcestershire sauce
- ½ tbsp soy sauce
- 1 (14.5 oz) can roasted garlic and onion tomatoes (undrained)
- 1 can cream of mushroom soup
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package directions until al dente, about 5 minutes. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
- Add diced onion, bell pepper, and minced garlic to the skillet. Cook until vegetables are tender, about 4 minutes.
- Stir in Italian seasoning, Worcestershire sauce, soy sauce, undrained tomatoes, and cream of mushroom soup. Season with salt and pepper to taste. Simmer for a few minutes to combine flavors.
- In a large mixing bowl, combine the cooked noodles and beef mixture. Stir in half of the shredded mozzarella and cheddar cheeses.
- Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining cheeses.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh parsley before serving.
Notes
- This casserole can be assembled ahead and refrigerated until ready to bake.
- For a vegetarian version, substitute ground beef with black beans.
- Using all cheddar cheese gives a sharper flavor instead of mixing mozzarella and cheddar.
- If roasted garlic and onion tomatoes are unavailable, use plain diced tomatoes with extra Italian seasoning.
- Store leftovers covered in the refrigerator up to 3 days; reheat in oven or microwave.
- Freeze unbaked casserole wrapped tightly for up to 3 months; thaw overnight before baking.
- To make gluten-free, use gluten-free pasta and cream of mushroom soup.
- Add crushed red pepper flakes or hot sauce for a spicier casserole.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
