Ingredients:

  • 1 lb Lean Ground Beef (85/15)
  • 0.5 lb Bulk Italian Sausage
  • 12 oz Wide Egg Noodles
  • 10.75 oz Condensed Tomato Soup (1 can)
  • 10.75 oz Condensed Cream of Mushroom Soup (1 can)
  • 14.5 oz Diced Tomatoes, undrained
  • 2 cups Sharp Cheddar Cheese, freshly shredded
  • 1/2 cup Mozzarella cheese, shredded
  • 0.25 cup Grated Parmesan
  • 1 Large Yellow Onion, finely diced (approx. 200g)
  • 1 Green Bell Pepper, diced (approx. 150g)
  • 2 Cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Boil a large pot of salted water and cook the 12 oz egg noodles for 2 minutes less than the package directions until they are al dente with a firm bite. Note: They finish cooking in the oven sauce.
  3. Brown the 1 lb ground beef and 0.5 lb Italian sausage in a large skillet over medium high heat until no pink remains and the meat is sizzling.
  4. Sauté the diced yellow onion and green bell pepper in the rendered meat fat until the onions are translucent and slightly golden.
  5. Stir in the 2 cloves of minced garlic, 1 tsp oregano, 1/2 tsp smoked paprika, salt, and pepper, cooking for 1 minute until the aroma fills the room.
  6. Combine the meat mixture with the tomato soup, cream of mushroom soup, and the undrained diced tomatoes.
  7. Fold the par cooked noodles into the sauce gently until every noodle is fully submerged and coated.
  8. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
  9. Top with the 2 cups of cheddar, 1/2 cup mozzarella, and 0.25 cup parmesan.
  10. Bake for 30 minutes until the cheese is bubbling and the edges are starting to shatter.