I happen to love casseroles. Sometimes I’ll just look in the cabinets and refrigerator and see what I can put together. This casserole is great because it can be assembled in the morning and baked when you get home from work or after being gone all day.
1 1/2 lbs. ground meat (beef, turkey, venison)
1 1/2 cups elbow noodles, uncooked (gluten free if needed)
1/2 cup green peppers, diced
1/2 cup celery, diced
1/4 cup onion, finely chopped
1 10 oz. can cream of mushroom soup (gluten free if needed)
1 cup water
1 15 oz. can tomato sauce with garlic
1/2 tsp. oregano
pinch of red pepper flakes
salt and pepper to taste
2 cups shredded cheese (I use mild cheddar)
1/3 cup grated parmesan cheese
Preheat oven to 350 degrees. Grease a 9×13 casserole dish, set aside. Cook ground meat until browned and drain. Cool slightly (or cook ground meat the night before). While meat is cooling, mix the rest of the ingredients, except cheeses, right in the dish. Mix cooled meat with ingredients. Cover and refrigerate for at least 7-8 hours. Remove casserole from refrigerator at least 20 minutes before baking. Preheat oven to 350 degrees; bake for 1 hour. After 1 hour sprinkle cheeses over top of casserole and bake for 10-15 minutes until cheese is melted.
*It is important to remove the dish from the refrigerator at least 20 minutes before baking to keep the dish from breaking in the oven.
**More veggies like zucchini and mushrooms can be added.