This Comfort Casserole is perfect for the chilly Sunday evenings and everyone will enjoy it. Simple to make and quick too, prep time is about 15 minutes and then another 30 to cook. Here's what you'll need;

  • 1 pound ground beef
  • 12 oz. egg noodles
  • 1 (10.75 oz.) can tomato soup
  • 1 (10.75 oz.) can cream of mushroom soup
  • 3 cloves garlic, minced
  • 1/2 yellow onion, finely chopped
  • 1 cup half-and-half
  • 1/2 cup parmesan cheese, grated
  • 1/2 tablespoons Worcestershire sauce
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper

Here's how it's done;

Preheat the oven to 350 degrees, bring a large pot of salted water to boil and cook pasta according to package directions, or until al dente.

Brown the beef in a medium sized skillet for about 10-12 minutes, drain then add the diced onion and garlic and cook for about 7 more minutes. Add salt and pepper.

In a large bowl mix the can of mushroom soup and the can of tomato soup, stir in the half and half and the Worcestershire sauce. Add the red pepper flakes and a little more salt and pepper. Then add the beef and then stir in the noodles.

Once it's all mixed up, transfer to 9x13 baking dish, sprinkle the grated cheese over the top (sometimes I'll even add some shredded parmesan on top of the grated) and place in oven uncovered.

Cook for about 25-30 minutes or until cheese is melted. Remove from oven, let sit for 5 minutes, then serve and enjoy!