Ingredients
- Ground beef: 1 pound
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Tomato sauce: 1 (15 ounce) can
- Cream of mushroom soup: 1 (10.75 ounce) can
- Egg noodles: 8 ounces, uncooked
- Shredded cheddar cheese: 1 1/2 cups
- Italian seasoning: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease. Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Step 3: Stir in tomato sauce, cream of mushroom soup, and Italian seasoning. Bring to a simmer and then remove from heat.
- Step 4: Cook egg noodles according to package directions. Drain well and add to the meat sauce mixture. Stir to combine.
- Step 5: Pour the mixture into the prepared baking dish. Top with shredded cheddar cheese.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Notes
- For best flavor, store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until warmed through.
- Serve this hearty casserole with a side of steamed green beans or a simple side salad for a complete meal.
- For a richer flavor, try browning the ground beef with a splash of Worcestershire sauce before adding the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American