Anyone who knows me knows just how much I love cheeseburgers. I could, seriously, eat one once a week, if not more. (Toss in a side of chili cheese fries, and I am your slave!) So, when I saw this recipe from Paula Deen, I just had to try it. I changed it up a bit (reflected below) by adding some minced garlic, steak seasoning, and fewer noodles. This is not company fare by any means, but it is, as Mr. O-P put it when reaching for his second helping, “Good comfort food.” It is indeed.
1 lb. ground beef
1 large onion, chopped
½ teaspoon minced garlic
1 green pepper, chopped
1 (28 oz.) can chopped tomatoes, with juice*
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 1/2 teaspoons salt, divided
½ teaspoon Montreal Steak Seasoning
1/2 teaspoon pepper
5-6 oz. medium egg noodles
2 cups good quality (I used Tillamook) sharp cheddar cheese, grated
. Preheat the oven to 350°F. In a large skillet, cook the ground beef over medium heat, breaking up the lumps as you go, until meat is evenly browned. Drain off the fat. Add the onion and the green pepper, and cook until the vegetables are tender, about 5 minutes. Add the garlic; cook 1 minute more. Add the tomatoes, with juice, Worcestershire sauce, oregano, 1/2 teaspoon salt, steak seasoning, and pepper. Bring to a boil, then lower the heat to low. Simmer the mixture for about 15 minutes.
Fill medium pot half full of water. Add 1 teaspoon salt. Bring the water to a boil. Stir in the noodles and boil for about 6-7 minutes, until tender. Drain the noodles, return the noodles to the pot. Pour the tomato mixture over the noodles and stir until blended.
Put the noodle mixture into a baking dish that you have sprayed with cooking spray. Top with cheese. Bake for about 15-20 minutes, until the cheese is melted, and edges are bubbly. Enjoy it as a family meal, then refrigerate the leftovers.
*The next time I make this, and I will, I think I’ll use tomato puree.
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