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1️⃣ Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing it with cooking spray to prevent sticking and ensure easy cleanup.
2️⃣ Cook the Beef and Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground beef, 1 chopped medium onion, and 1 chopped green bell pepper. Cook, stirring occasionally, until the beef is browned and the vegetables are softened, about 7-10 minutes. Add 2 cloves of minced garlic and cook for another minute until fragrant. Drain any excess fat to keep the dish light.
3️⃣ Mix the Ingredients: In a large mixing bowl, combine the cooked beef mixture with 1 can of condensed cream of mushroom soup, 1 can of condensed cream of chicken soup, 1 can of diced tomatoes with green chilies, 1 cup of sour cream, 1 teaspoon of chili powder, 1/2 teaspoon of ground cumin, and salt and black pepper to taste. Stir until everything is well incorporated.
4️⃣ Combine with Noodles: Add 8 ounces of cooked and drained egg noodles to the bowl. Gently mix until the noodles are evenly coated with the creamy sauce mixture.
5️⃣ Assemble the Casserole: Transfer the noodle mixture to the prepared baking dish, spreading it out evenly. Sprinkle 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese over the top, ensuring it covers the casserole completely.
6️⃣ Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
7️⃣ Serve: Remove from the oven and let it cool slightly before serving. Garnish with freshly chopped parsley for a touch of color and freshness. Serve hot and enjoy!
💡 Valuable Tips for Seamless Cooking
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