Beef & Mushroom Country Casserole

Ingredients

• 1 Tbsp cooking oil
• 1/2 lb ground beef
• 8 oz mushrooms
• 1 onion
• 1/4 tsp garlic powder
• 1/4 tsp salt
• Freshly cracked pepper
• 1/2 Tbsp Worcestershire sauce
• 8 oz extra wide egg noodles
• 15 oz can tomato sauce
• 15 oz can fire roasted diced tomatoes, drained
• 8 oz sour cream
• 8 oz medium cheddar, shredded
• 4 green onions, sliced

Directions

1. Cook the noodles according to the package directions, stopping when they are still a little firmer than you want in the finished casserole. They will soften more in the oven. Drain them and keep them nearby. While that is happening, finely chop the onion and slice the mushrooms.
2. Pour the cooking oil into a large skillet and add the ground beef. Set it over medium heat and cook until the beef is browned all the way through. If your beef is on the fattier side, pour off the extra grease before you move on.
3. Stir the onion, mushrooms, garlic powder, salt, and freshly cracked pepper into the skillet. Keep cooking over medium heat until the mushrooms have softened and the onion looks clear. Add the tomato sauce and Worcestershire sauce, mix everything together, and let it simmer for a few minutes, until the sauce tightens up a bit.
4. Heat the oven to 350 degrees. Put the drained noodles back into the pot you used to boil them, with the heat off. Add the beef and tomato mixture, the drained diced tomatoes, sour cream, half of the shredded cheddar, and half of the green onions. Stir until everything is evenly combined, then spoon it all into a 9x13 inch casserole dish.
5. Scatter the rest of the shredded cheese over the casserole. Bake in the hot oven for 30 minutes, until the edges are bubbling and the top is just beginning to take on a little color. Once it comes out of the oven, finish it with the remaining green onions.