Ingredients:

  • 1 tablespoon Olive Oil (or neutral oil)
  • 1 pound Lean Ground Beef (85/15 recommended)
  • 1 large Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tablespoon All-Purpose Flour
  • 1 teaspoon Dried Oregano
  • 1 tablespoon Worcestershire Sauce
  • 1 cup Beef Broth (low sodium)
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 1 (10.5 oz) can Canned Cream of Mushroom Soup
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper, freshly ground
  • 12 ounces Wide Egg Noodles
  • 2 cups Mature (Sharp) Cheddar Cheese, shredded, divided
  • 1 tablespoon Unsalted Butter

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  2. Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions, aiming for al dente (usually 5-6 minutes).
  3. Drain the noodles immediately and return them to the empty pot. Toss with 1 tablespoon of butter and half of the shredded cheese (1 cup). Set aside.
  4. Brown the Beef: Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and break it up. Cook, stirring occasionally, until deeply browned. Drain off any excess grease, leaving about 1 tablespoon of fat for the aromatics.
  5. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and cook until softened (5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  6. Thicken: Sprinkle the flour, dried oregano, salt, and pepper over the beef and onion mixture. Stir well and cook for 1 minute.
  7. Build the Sauce: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  8. Add Creaminess: Stir in the canned diced tomatoes (undrained) and the can of cream of mushroom soup. Reduce heat to low and allow the sauce to gently simmer for 15 minutes, stirring occasionally, until slightly thickened.
  9. Combine: Pour the cheesy noodles into the large skillet with the beef sauce. Stir gently but thoroughly until everything is evenly coated.
  10. Transfer and Top: Spoon the mixture evenly into the prepared casserole dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
  11. Bake and Rest: Bake for 25 minutes, or until the sauce is bubbling and the cheese topping is melted and golden brown. Remove from the oven and let it stand for 5–10 minutes before serving.