Dutch Oven Beef & Noodle Casserole

Autumn is quickly approaching and what better way to welcome it than to cook a casserole! This Whole Foods recipe requires very little prep work and is very easy. The original recipe yielded 6 to 8 servings, I cut it in half and still had enough for leftovers. 

I liked the fact that the recipe doesn't use any oil but I like sauteed onions and that's the only I would change. I would saute the onions first, add the beef and the rest of vegetables. 

Ingredients:

1 small red bell pepper, cored, seeded and chopped (it's supposed to be a GREEN bell pepper but I accidentally grabbed the red)

2/3 cups sliced mushrooms (more or less - I love mushrooms)

1/2 medium yellow onion, chopped

1 cup frozen corn

 

About 1/2 pound lean ground beef

1 (28-ounce) can diced tomatoes (I left this measurement as is because it looked like it needed more than half and I was right)

1 cup shredded cheddar cheese

12 oz. packed egg noodles

Heat a 5-quart Dutch oven over medium-high heat. Add beef and cook, stirring occasionally, until cooked through.

Add corn, mushrooms, onions, peppers, and salt and pepper and stir well.

Spread uncooked noodles evenly over the top

Then sprinkle cheese over noodles.

Pour can of tomatoes, with their juice, over the cheese and noodles.

Tightly cover pot, reduce heat to medium-low and cook for 1 hour.

Uncover pot, set aside for 5 minutes then serve.