Italian Ground Beef Egg Noodle Casserole
Servings: 6 servings
Ingredients
- 12 ounces wide egg noodles
- 1 pound ground beef
- 1 medium onion chopped
- 1 can (14 oz) diced tomatoes with the liquid
- 1 can (15 oz) tomato sauce
- ½ cup beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190ºC). Lightly spray a 9x13-inch casserole dish and set aside.
- Cook the egg noodles according to the package directions, minus 3 minutes. Drain and set aside.
- In a large skillet, brown the ground beef with the onion over medium heat until the beef is cooked and the onion is translucent. Drain any excess fat.
- Add the diced tomatoes, tomato sauce, broth, dried basil, dried oregano, garlic salt, and pepper to the skillet and bring to a low boil over medium-high heat. Reduce the heat and simmer for 5-7 minutes.
- Add the cooked noodles to the skillet with the beef and tomato mixture. Stir in the grated Parmesan cheese until everything is well combined.
- Transfer the mixture to the greased baking dish, spreading it evenly. Top with the mozzarella cheese.
- Cover the casserole dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and lightly browned.
- Remove the casserole from the oven and let it cool for at least 10 minutes. Serve warm.
Notes
Storage: Store in an airtight container in the refrigerator for 3-4 days. When freezing this casserole, the noodles might get a bit softer after reheating. To keep their texture better, undercook them a little before freezing. This helps them not turn too soft when you warm the dish back up.
