Hamburger Casserole IV
As you can tell by the name, this is the 4th variant of this classic American comfort dish. A complete meal, beef, vegetables, and pasta. On my to cook and taste list, real soon. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 170 grams dry egg noodles, (6 oz)
- 500 grams ground beef, (1 lb)
- 1 small onion, diced
- 2 cloves garlic, smashed and minced
- 1 cup frozen mixed vegetables
- 1 1/2 cups pasta sauce, Shortcut
- 1 1/2 cups whole peeled tomatoes, drained, chopped, save the juice to drink later
- salt and pepper, to taste, as desired
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 cups Cheddar cheese, shredded, divided
Instructions
- Cook the egg noodles in a pot of boiling water until just tender, then drain and rinse.
- While the water is heating for the noodles, go ahead and preheat your oven to 190 C (375 F). Get out a 2 1/2 quart baking dish. I will verify the dimensions for a baking dish for this as well.
- Also while the water is heating for the noodles, go ahead and brown the beef, onion, and garlic in a large non stick pan or pot. When browned and cooked through, drain any fat.
- Add the pasta sauce, tomatoes, vegetables, oregano, basil, and season with salt and pepper as desired, to taste. Simmer to let the flavors blend together for about 3 to 4 minutes.
- Add the drained egg noodles and 1 cup of cheese. Mix then pour into the baking dish and spread out evenly.
- Top with the remaining 1 cup of cheese. Bake for 20-22 minutes or until the cheese is melted and bubbly.
- Serve.
Notes
I will price this when I get beef again. For now, I will say low cost per serving.
Shortcut: Pasta Sauce.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
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