Who loves a delicious, hot, & cheesy casserole this time of year?! Yeah, me too, a little too much.  I like to try new recipes and tweak them just a bit to my liking. Cooking is very therapeutic for me, and Jon loves when I am inspired in the kitchen, especially if carbs are involved. I think it’s fun to turn on some music, open a bottle of red wine, and have a date night in. And the dogs love when I’m singing, dancing, and cooking in the kitchen because I make a mess, and typically drop some food on the floor, in which they are happy to help clean up immediately. The kitchen area gets a little crazy when you are using your spatula as a microphone. But enough with all my talents and on to the recipe…

The Good Stuff

4 cups egg noodles

1 cup sour cream (or Greek yogurt for a healthier option)

½ cup freshly grated Parmesan

2 cups grated Cheddar cheese

Sprinkles of Salt

16 ounces lean ground beef

1 tbsp extra virgin olive oil plus a little extra for the baking dish

1 red bell pepper, chopped

1 bunch green onion, finely chopped

1 tbsp tomato paste

1 tsp Italian seasoning (or a mix of oregano, marjoram, thyme, basil, rosemary, & sage)

1 can of original Rotel, drained (or any can of petite diced tomatoes)

What to Do with the Good Stuff

Preheat the oven to 425 degrees F and oil a 3-quart baking dish.

Bring a large pot of water with a few dashes of salt to a boil. Cook the egg noodles for about 10 minutes or until they are al dente.  Drain the water from the noodles and place them in your oiled-up baking dish. Toss them with the sour cream, Parmesan, and a little bit of salt.

While the noodles are boiling, heat the olive oil in a large skillet over medium-high heat. Cook the ground beef until it is no longer pink. Add the bell peppers and green onions for about 2 minutes. Then, add in the tomato paste and let it sit in the pan to toast for about 1 minute. Finally, add in the can of Rotel (or petite diced tomatoes), stir and bring to a simmer. Cook for about 2 more minutes.

Once the beef mixture is complete, pour it over noodles and sprinkle the Cheddar Cheese on top. Bake for about 15 minutes or until the cheese starts to bubble. Let stand for 5 minutes before serving. Enjoy!