Description
This creamy Italian casserole features a delicious blend of ground beef, Italian sausage, and vegetables mixed with egg noodles, all topped with melted provolone and mozzarella cheese. It’s a comforting dish perfect for family dinners.
Ingredients
Scale
- 1 pound ground beef
- 1 pound Italian sausage
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 cup beef broth
- 1 cup heavy cream
- 8 ounces egg noodles
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet over medium heat, add the ground beef and Italian sausage. Use a wooden spoon to break up the meat as it cooks. Brown the meat for about 5-7 minutes until fully cooked and no longer pink. Drain any excess fat.
- Add the diced onion, green bell pepper, and sliced mushrooms to the skillet. Sauté the vegetables with the meat for about 5 minutes, or until they are softened.
- Stir in the minced garlic, salt, black pepper, Italian seasoning, and paprika. Cook for an additional 1-2 minutes until the garlic is fragrant.
- Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
- While the meat mixture is simmering, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, usually about 7-9 minutes.
- Once cooked, drain the noodles and set them aside. Make sure to toss them with a little olive oil to prevent sticking.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked egg noodles with the meat and vegetable mixture. Stir well to ensure that the noodles are evenly coated with the sauce.
- Next, fold in 1 cup of the shredded provolone cheese and 1/2 cup of the shredded mozzarella cheese into the noodle mixture. This will add a creamy texture to the casserole.
- Grease a 9×13 inch baking dish with cooking spray or a little olive oil to prevent sticking.
- Pour the noodle and meat mixture into the prepared baking dish, spreading it out evenly.
- Top the casserole with the remaining provolone cheese and mozzarella cheese, ensuring an even layer across the top.
- Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it sit for about 10 minutes before serving. This will help the casserole set and make it easier to serve.
- Using a spatula, cut the casserole into squares and serve on plates.
- Garnish with freshly chopped parsley for a pop of color and added flavor.
- This casserole pairs wonderfully with a side salad or some crusty bread to soak up the delicious sauce.
- If you have leftovers, allow the casserole to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- To reheat, simply place individual portions in the microwave for 1-2 minutes.
Notes
- Feel free to customize the vegetables based on your preference or what you have on hand.
- For a spicier kick, consider adding red pepper flakes to the meat mixture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes