Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon (trust me on this!)
- 1 can (14 ounces) diced tomatoes, undrained
- 1/4 cup tomato paste
- 2 cups beef broth
- 2 cups egg noodles
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
Feel free to get creative! Swap the cheddar for mozzarella if you fancy a gooey texture, or add a handful of spinach for a touch of green.
Instructions
- Preheat your oven to 350°F (175°C). It’s always best to start with a warm oven, just like how mum taught me — preparation is key!
- In a large skillet, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain excess fat. I remember mum always saying, “A good casserole starts with well-cooked beef.”
- Add the chopped onion, garlic, and mushrooms. Cook until the onions are translucent, stirring frequently, about 3-4 minutes.
- Season with salt, pepper, and cinnamon, stirring to combine. The cinnamon adds a lovely warmth that’s subtle yet distinctive.
- Stir in the diced tomatoes, tomato paste, and beef broth. Bring to a simmer and let it cook for about 10 minutes, allowing the flavors to meld beautifully.
- Meanwhile, cook the egg noodles according to the package instructions until al dente. Drain and set aside.
- Combine the cooked noodles with the beef mixture, stirring well to ensure every noodle is coated with the savory sauce.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly. Top with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden. The aroma will remind you of a cozy evening in the countryside.
- Garnish with fresh parsley before serving, if desired, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
