Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings
I will never get tired of recommending this recipe to my loved ones. Oh, man, it is just too perfect! Give this recipe a try now and I promise you that it will be worth all your time and effort. Enjoy!
Ingredients:
1 ¼ pounds lean ground beef I use 90% lean
12 oz. Egg noodles uncooked
1 onion finely chopped
2 tsp olive oil
salt and pepper to taste
2 tsp minced garlic
15 oz. can diced tomatoes drained, I prefer to use the small diced (petite cut) variety
16 oz. canned tomato sauce
2 tbsp chopped parsley
2 tsp Italian seasoning
cooking spray
2 c shredded cheddar cheese
Directions:
Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Add the egg noodles and cook until firm to bite. Drain and set aside.
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Place a large pan on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the ground beef, then cook until crumbly and brown.
Add the garlic and onion, then saute until aromatic and translucent. Sprinkle salt and pepper to season.
Add the tomatoes, Italian seasoning, and tomato sauce. Stir until well blended.
Add the cooked egg noodles and toss until well coated with meat mixture.
Apply cooking spray in a 9×13-inch baking pan.
Transfer the mixture into the prepared baking pan and spread it evenly.
Sprinkle a generous amount of cheese over the casserole.
Place it inside the preheated oven and bake for about 10 to 15 minutes or until the cheese has melted completely.
Remove from the oven and garnish with freshly chopped parsley.
Serve and enjoy!
Nutrition Facts:
Calories: 458kcal | Carbohydrates: 47g | Protein: 38g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 145mg | Sodium: 605mg | Potassium: 787mg | Fiber: 3g | Sugar: 5g | Vitamin A: 750IU | Vitamin C: 6.7mg | Calcium: 325mg | Iron: 4.6mg
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