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**John** @John@fairdinkum.one · Mar 15 *

Mar 15 *

John @John@fairdinkum.one

With today’s newest #OxHeart #tomatoes & my bedside ripened ones, I’m going to make a #casserole #dinner

6 ox heart tomatoes on a white paper towel.

**hormar** @hormar@lor.sh · Mar 13

Mar 13

hormar @hormar@lor.sh

Beef Noodle Casserole

Ingredients
Kosher salt
12 oz. egg noodles
2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
1 lb. (85% lean) ground beef
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
1 (15-oz.) can tomato sauce
1 (10.5-oz.) can cream of mushroom soup
1/3 cup heavy cream
8 oz. sharp cheddar, shredded, divided
1 Tbsp. chopped fresh parsley

Directions

Step 1
Preheat oven to 350°. In a large pot of boiling salted water, cook noodles, stirring occasionally, until 1 minute less than al dente according to package directions. Drain; reserve 1 cup pasta water. Add butter to noodles and toss to combine.
Step 2
Meanwhile, in another large pot over medium-high heat, heat oil. Cook beef, breaking up with a wooden spoon, until no longer pink, about 6 minutes; season with salt.
Step 3
Reduce heat to medium. Add onion and garlic and cook, stirring, until onion is translucent, 4 to 5 minutes. Add tomato sauce, soup, cream, and one-third of cheese. Bring to a simmer and cook, adding 1/2 to 1 cup pasta water, until cheese is melted and desired consistency is reached, about 1 minute; season with salt, if needed. Add noodles to pot and mix with meat mixture. Pour into 13" x 9" baking pan and sprinkle with remaining cheese.
Step 4
Bake casserole until center and edges are bubbly, 30 minutes. Top with parsley.