Search Results for: Poor Man s Husband Casserole

Nutritional Information

Per serving (approximate values):

• Calories: 580
• Protein: 38g
• Carbohydrates: 55g
• Fat: 22g
• Fiber: 6g
• Sodium: 980mg

Ingredients

• 1 pound (450g) ground beef (80/20 lean recommended)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1 cup (240ml) beef broth or water
• 2 teaspoons dried Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 pinch red pepper flakes (optional, for a kick)
• 12 ounces (340g) wide egg noodles or similar broad, wavy pasta
• 1 tablespoon olive oil
• 2 cups (220g) shredded cheddar cheese, divided
• 1 cup (110g) shredded mozzarella cheese, divided
• 1/2 cup (50g) grated Parmesan cheese, divided
• 2 tablespoons fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain well and set aside.
3. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no pink remains. Drain off any excess grease.
4. Add the chopped onion to the skillet with the beef and cook for 5-7 minutes, or until softened and translucent.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Add the crushed tomatoes, tomato sauce, tomato paste, and beef broth (or water) to the skillet. Stir well to combine.
7. Season the sauce with Italian seasoning, dried basil, salt, black pepper, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 15-20 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.
8. Once the sauce has simmered, remove it from the heat.
9. In a large bowl, combine the cooked and drained egg noodles with about two-thirds of the meat sauce. Stir gently to ensure the noodles are evenly coated.
10. In the prepared baking dish, spread about half of the noodle mixture evenly across the bottom.
11. Sprinkle half of the remaining meat sauce (the portion not mixed with noodles) over the noodle layer.
12. Layer with 1 cup of the shredded cheddar cheese, 1/2 cup of the shredded mozzarella cheese, and 1/4 cup of the grated Parmesan cheese.
13. Repeat the layers: add the remaining noodle mixture, then the rest of the meat sauce.
14. Top generously with the remaining 1 cup of shredded cheddar cheese, 1/2 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese.
15. Cover the baking dish loosely with aluminum foil.
16. Bake for 25 minutes.
17. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If you desire a more deeply golden and crispy cheese topping, you can briefly broil the casserole for 1-2 minutes, watching it very carefully to prevent burning.
18. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set, making it easier to serve clean portions.
19. Garnish with fresh chopped parsley, if desired, and serve hot.

Cooking Tips and Variations