Ingredients

 

  • Kosher salt

  • 12 oz. 

    egg noodles

  • 2 Tbsp. 

    unsalted butter

  • 2 Tbsp. 

    extra-virgin olive oil  

  • 1 lb. 

    (85% lean) ground beef

  • 1 

    large yellow onion, finely chopped

  • 3 

    cloves garlic, finely chopped 

  • 1 

    (15-oz.) can tomato sauce 

  • 1 

    (10.5-oz.) can cream of mushroom soup

  • 1/3 cup 

    heavy cream 

  • 8 oz. 

    sharp cheddar, shredded, divided 

  • 1 Tbsp. 

    chopped fresh parsley 

Directions

    1. Step 1Preheat oven to 350°. In a large pot of boiling salted water, cook noodles, stirring occasionally, until 1 minute less than al dente according to package directions. Drain; reserve 1 cup pasta water. Add butter to noodles and toss to combine.
    2. Step 2Meanwhile, in another large pot over medium-high heat, heat oil. Cook beef, breaking up with a wooden spoon, until no longer pink, about 6 minutes; season with salt.
    3. Step 3Reduce heat to medium. Add onion and garlic and cook, stirring, until onion is translucent, 4 to 5 minutes. Add tomato sauce, soup, cream, and one-third of cheese. Bring to a simmer and cook, adding 1/2 to 1 cup pasta water, until cheese is melted and desired consistency is reached, about 1 minute; season with salt, if needed. Add noodles to pot and mix with meat mixture. Pour into 13" x 9" baking pan and sprinkle with remaining cheese.
    4. Step 4Bake casserole until center and edges are bubbly, 30 minutes. Top with parsley.
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