Beef Noodle Casserole

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

Kosher salt

12 oz. egg noodles

2 tbsp. unsalted butter

2 tbsp. extra-virgin olive oil

1 lb. (85% lean) ground beef

1 large yellow onion, finely chopped

3 cloves garlic, finely chopped

1 (15-oz.) can tomato sauce

1 (10.5-oz.) can cream of mushroom soup

1/3 c. heavy cream

8 oz. sharp cheddar, shredded, divided

1 tbsp. chopped fresh parsley

Directions

Preheat oven to 350°. In a large pot of boiling salted water, cook noodles, stirring occasionally, until 1 minute less than al dente according to package directions. Drain; reserve 1 cup pasta water. Add butter to noodles and toss to combine.

Meanwhile, in another large pot over medium-high heat, heat oil. Cook beef, breaking up with a wooden spoon, until no longer pink, about 6 minutes; season with salt.

Reduce heat to medium. Add onion and garlic and cook, stirring, until onion is translucent, 4 to 5 minutes. Add tomato sauce, soup, cream, and one-third of cheese. Bring to a simmer and cook, adding 1/2 to 1 cup pasta water, until cheese is melted and desired consistency is reached, about 1 minute; season with salt, if needed. Add noodles to pot and mix with meat mixture. Pour into 13" x 9" baking pan and sprinkle with remaining cheese.

Bake casserole until center and edges are bubbly, 30 minutes. Top with parsley.

Nutrition

• Calories: 752
• Total Fat: 46 g
• Saturated Fat: 20 g
• Trans Fat: 2 g
• Cholesterol: 164 mg
• Sodium: 990 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 33 g