Ingredients:

  • 12 oz Wide Egg Noodles
  • 1 tbsp Kosher salt
  • 1.5 lbs Lean Ground Beef (85/15)
  • 1 large Yellow Onion, finely diced
  • 1 Green Bell Pepper, diced
  • 2 cloves Garlic, minced
  • 10.75 oz Condensed Tomato Soup
  • 10.75 oz Condensed Cream of Mushroom Soup
  • 15 oz Tomato Sauce
  • 1 tsp Dried Oregano
  • 0.5 tsp Black Pepper
  • 2 cups Sharp Cheddar Cheese, shredded
  • 1 cup Mozzarella Cheese, shredded

Instructions:

  1. Boil the wide egg noodles in heavily salted water for 7 minutes (2 minutes less than the package directions) until al dente. Drain and set aside.
  2. In a large skillet or Dutch oven, brown the ground beef over medium-high heat until it develops a mahogany-colored sear. Drain excess fat.
  3. Add the diced yellow onion and green bell pepper to the beef. Sauté until vegetables are translucent and slightly caramelized. Stir in the minced garlic for the final 60 seconds.
  4. Stir in the condensed tomato soup, cream of mushroom soup, tomato sauce, dried oregano, and black pepper. Simmer for 10 minutes to allow flavors to meld.
  5. Preheat your oven to 350°F (175°C). Combine the par-boiled noodles with the meat sauce until evenly coated.
  6. Transfer the mixture to a 9x13 inch baking dish. Top with the shredded sharp cheddar and mozzarella cheese.
  7. Bake for 30 minutes until the cheese is bubbling and the edges are golden brown.