One of the benefits of being a starving artist is the innate ability to justify long periods of inactivity. The inspiration isn't there, so you wait. And wait. And wait some more. Before you know it, when inspiration finally hits, it's been almost a year, and the weight to make something special of the late arriving but interesting idea looms large. "Don't screw it up" is top of mind, so you dive in with gusto leavened with a light touch, and as few distractions as possible. That's what's perfect about this casserole. It's full of flavor, easy to make, and almost impossible to screw up. If art were as easy as this tasty dish, I wouldn't still be a starving artist. Sorry StudioHotplate has been on such a long hiatus, but if I'm not in the studio, the hotplate goes unmanned. Anyhow, I'm back, inspired, and so is this Cheesy Beef & Noodle Casserole.
- 12 ounces egg noodles uncooked
- 2 teaspoons olive oil
- 1 & 1/4 lbs lean ground beef I used 90% lean
- 1 onion finely chopped
- 2 teaspoons minced garlic
- Salt and pepper to taste
- 2 teaspoons Italian seasoning
- 16 ounces canned tomato sauce
- 2 cups shredded cheddar cheese
- 2 tablespoons chopped parsley
- Bring a pot of salted water to a boil, then add the egg noodles and cook according to package directions. While your noodles cook, preheat the oven to 400 degrees.
- While the noodles are cooking, heat the olive oil in a large pan over medium high heat, then add the ground beef to the pan and cook for 4-5 minutes, breaking up the meat with a spatula.
- Next, add the onion and garlic to the pan and cook for an additional 5 minutes, or until the onion has softened and beef is cooked through.
- Now, add the tomato sauce and Italian seasoning to the beef and stir to combine.
- Drain the noodles and add to the pan with the beef, then toss to combine.
- Finally, pour the beef and noodle mixture into a 9"x13" baking dish that's been coated in cooking spray, top with cheddar cheese, and bake for 10-15 minutes or until cheese is melted.
- Sprinkle with parsley and serve.