Beef Noodle Casserole

This is another recipe I found in the magazine Delish Comfort Food. The recipe can be found on their website, here. I have not tried this recipe yet, but it looks awfully good. 

Photo is from the Delish . com website

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Serves 6 - 8

Kosher salt

Black pepper

12 ounces egg noodles

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 pound ground beef

1 large yellow onion, finely chopped

3 cloves garlic, finely chopped

1 (15-ounce) can tomato sauce

1 (10.5-ounce) can cream of mushroom soup

1/3 cup heavy whipping cream

8 ounces shredded Sharp Cheddar cheese, divided

1 tablespoon chopped fresh parsley

Directions

1. Preheat oven to 350 degrees. Cook the egg noodles according to package directions, LESS one minute. (Essentially, you want to cook them al-dente.) Reserve one cup of the pasta water, and drain the rest. Add the butter to the noodles, and toss to combine. 

2. In another large pot over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, cooking until no pink remains, about 6 minutes. Drain the grease and season with salt. 

3. Reduce the heat under your cooked beef to medium and add the chopped onion and garlic, and cook until the onion is translucent, stirring frequently, about 4-5 minutes. Add the tomato sauce, cream of mushroom soup, the heavy whipping cream, and about one-third of the shredded Sharp Cheddar cheese. Bring to a simmer and cook, adding 1/2 to 1 cup of the reserved pasta water until the cheese is melted and desired consistency is reached, about one minute. If needed, season with additional salt and black pepper, to taste. Stir in the cooked egg noodles. Pour all into a greased 9" x 13" pan and sprinkle with the remaining shredded Sharp Cheddar cheese. 

4. Bake at 350 degrees, until the center and edges are bubbly, about 30 minutes. Top with the chopped parsley before serving.