Ingredients:

  • 1 lb lean ground beef (85/15 ratio)
  • 0.5 lb mild Italian sausage, casings removed
  • 1 large yellow onion, finely diced
  • 2 ribs celery, finely diced
  • 1 green bell pepper, seeded and diced
  • 10.75 oz condensed tomato soup
  • 10.75 oz condensed cream of mushroom soup
  • 14.5 oz diced tomatoes, undrained
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 12 oz wide egg noodles
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup parmesan cheese, freshly grated

Instructions:

  1. Brown the ground beef and Italian sausage in a large skillet or Dutch oven over medium-high heat, breaking the meat into small crumbles until mahogany-colored. Cook 6-8 mins until deeply browned and sizzling. Drain all but 1 tablespoon of the rendered fat.
  2. Add the diced onion, celery, and green bell pepper to the skillet. Sauté the aromatic trinity until the vegetables are translucent and softened. Sauté 5 mins until the onions are translucent and fragrant.
  3. Stir in the condensed tomato soup, cream of mushroom soup, undrained diced tomatoes, oregano, garlic powder, salt, and black pepper. Toast the spices for 1 min until the aroma fills the room. Simmer on low to integrate flavors.
  4. Boil the wide egg noodles in heavily salted water for 2 minutes less than the package instructions to ensure they remain al dente. Drain well.
  5. Combine the par-boiled noodles with the savory sauce and meat mixture, tossing until the noodles are thoroughly coated.
  6. Transfer the mixture to a 9x13 inch casserole dish. Top with a layer of shredded sharp cheddar and grated parmesan cheese.
  7. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the cheese is golden and the sauce is bubbling.