Beef and Cheddar Casserole
- 1 tbsp. extra-virgin olive oil, plus more for the baking dish
- Kosher salt
- 3 c. wide egg noodles (about 5 oz)
- 1 1/2 c. sour cream
- 1/2 c. freshly grated Parmesean
- 12 oz. ground beef
- 1 red bell pepper, seeded and chopped
- 1 bunch scallions (white and green parts), finely chopped
- 1 tbsp. tomato paste
- 1 tsp. Italian seasoning
- 1 14.5 oz. can petite diced tomatoes
- 2 c. grated Cheddar
Preparation time 5mins
Cooking time 55mins
Adapted from foodnetwork.com
Preheat oven to 425. Oil a 2-qt. baking dish.
Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 tsp. salt.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 tsp. salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15-20 minutes. Let stand for 10 minutes before serving.