Beef and Cheddar Casserole
- Level: Easy
- Total: 55 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 40 min
- Yield: 4 to 6 servings
1 tablespoon additional virgin olive oil, in addition to additional for the heating dish
3 glasses wide egg noodles (around 5 ounces)
1/2 glasses sharp cream
1/2 glass newly ground Parmesan
12 ounces ground hamburger
1 red ringer pepper, seeded and hacked
or 1 group scallions (white and green parts), finely hacked
1 tablespoon tomato glue
and 1 teaspoon Italian flavoring
One 14 1/2-ounce can petite diced tomatoes
2 glasses ground Cheddar
Preheat the stove to 425 degrees F. Oil a 2-quart heating dish.Add the noodles and cook to still somewhat firm as per the bundle headings. Channel and put in the readied preparing dish. Hurl with the sharp cream, Parmesan and 1/4 teaspoon salt.
In the interim, heat the olive oil in a vast skillet over medium-high warmth. Include the ground meat and cook, blending, until never again pink, around 4 minutes. Include the chime peppers and scallions and cook until fresh delicate, around 3 minutes. Make a space in the dish, include the tomato glue and toast for a moment. Sprinkle with the Italian flavoring and 1/4 teaspoon salt. Include the diced tomatoes, mix and convey to a stew. Cook until somewhat thickened, around 2 minutes.
Pour the hamburger blend over the noodles and sprinkle with the ground Cheddar. Heat on the center rack until the cheddar is dissolved and the edges are gurgling, 15 to 20 minutes. Let represent 10 minutes before serving.