Beef Noodle Casserole

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium white onion, peeled and chopped, about 1 1/2 cups
• 1 bell pepper, seeded, ribs removed, finely chopped, about 1 cup
• 3 cloves garlic, minced, about 1 tablespoon
• 1 28-ounce can whole peeled or crushed tomatoes
• 1 1/2 pounds ground beef
• Salt
• 4 ounces mushrooms, sliced
• 12 ounces egg noodles
• 1 1/2 cups frozen corn, defrosted
• 1 15-ounce can of black olives, strained and chopped
• 8 ounces cheddar cheese, grated

Directions

1. Preheat the oven to 350 degrees F, and put a large pot of salted water on to heat for the egg noodles, using 1 Tbsp salt and 2 quarts water.
2. Set a large, heavy-bottomed pot or skillet over medium high heat with 1 Tbsp of oil. Add the onions and bell pepper, and cook until they’ve softened, about 4 minutes. Stir in the garlic and let it cook for 1 minute more.
3. Add the tomatoes, crushing them with your fingers or cutting them up with a knife if you’re using whole canned tomatoes. Bring the sauce to a simmer, cook it for 10 minutes, then turn the heat down to warm.
4. In a separate skillet, heat 1 Tbsp of oil over medium-high heat. Add the ground beef in batches so the pan doesn’t get crowded, breaking it apart with your fingers as it goes in. Let the beef sit without stirring for 1 minute or 2, until it browns on 1 side.
5. Season the meat with a little salt as it cooks. When 1 side has browned, flip the pieces so the other side can brown too. Once the beef is mostly browned, even if it’s still rare in the center, transfer it to the tomato and onion mixture.
6. Put the mushrooms into the same pan you used for the beef, and cook them in the remaining oil and beef drippings. When they’re browned, add them to the beef and tomato mixture.
7. While the mushrooms cook, add the egg noodles to the boiling water. Cook them as directed, about 4-5 minutes, then strain them while they’re cooked but still a little firm, al dente.
8. Transfer the cooked egg noodles to a large 3 quart casserole dish. If your dish isn’t large enough, use 2 casserole dishes. Stir in the tomato beef mixture, then mix in the corn, chopped olives, and about 2 thirds of the cheese.
9. Scatter the remaining cheese over the top of the casserole. Put it in the oven and bake, uncovered, at 350 degrees F for 30 minutes.