Ingredients
Scale
- 1 lb lean ground beef (80/20)
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 cup fresh mushrooms, sliced
- 8 oz provolone cheese, sliced
- 1 cup sharp cheddar cheese, shredded
- 3 cups egg noodles
- 2 cups low-sodium beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and mushrooms until tender, about 5-7 minutes.
- Add ground beef to the skillet, season with salt and pepper, and cook until browned (6-8 minutes).
- Stir in egg noodles and beef broth; bring to a simmer and cover until noodles are tender (about 10 minutes).
- Remove from heat and mix in provolone and cheddar cheese until melted.
- Transfer mixture to a greased baking dish, top with additional cheese, and bake uncovered for 20-25 minutes until bubbly and golden brown.
Notes
- For added flavor, consider swapping out bell peppers for jalapeños or adding your favorite spices.
- This casserole can be made ahead of time; just assemble it and bake when ready to serve.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg