How to Make It
Boil the noodles
10 minutes
Preheat oven to 350°F (175°C). Cook the egg noodles in salted boiling water for about 2 minutes less than package directions (al dente). Drain and set aside. They will finish cooking in the oven.
Brown the meat and veggies
12 minutes
In a large skillet or Dutch oven over medium heat, cook the ground beef, onions, bell pepper, and mushrooms until the meat is fully browned and veggies are soft. Drain any excess grease, then stir in the minced garlic for 1 minute.
Build the tomato sauce
5 minutes
Stir in the tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Simmer on low for 5 minutes to let the flavors merge.
Combine noodles, sauce, and cheese
2 minutes
Remove sauce from heat. Fold in the cooked egg noodles and 1 cup of the shredded cheddar cheese until everything is evenly coated.
Bake to perfection
25–30 minutes
Transfer the mixture to a greased 9x13-inch baking dish. Top evenly with the remaining 1.5 cups of cheddar cheese. Bake uncovered for 25–30 minutes, until the cheese is melted, bubbly, and slightly golden around the edges.
Make-Ahead Tip: Assemble the casserole completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. When baking from cold, add 10–15 minutes to the total baking time.
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