01 -
Let everything sit a few minutes before you dig in. If you want, toss some parsley on top and eat while it's hot.
02 -
Pull off the foil and bake 10-15 minutes more, just until the cheese melts, bubbles up, and everything's heated through.
03 -
Toss some foil over your baking dish and pop it in that hot oven for 20 minutes.
04 -
Now sprinkle on the Parm over your top layer of cheddar cheese.
05 -
Put the second half of your pasta on the bottom of a 23x33 cm dish, top that with a second layer of beef mix, add the rest of your creamy sauce, then scatter all the cheddar you have left. Repeat these steps again with the first halves of everything.
06 -
Fire up your oven so it reaches 175°C (350°F).
07 -
Mix the cream of mushroom soup with sour cream in a bowl. Whisk until nice and smooth.
08 -
After beef's ready, throw in the Italian seasoning, pinch in the salt and pepper, and pour in the tomatoes. Let it sit over the heat for a couple minutes to blend everything, then take it off.
09 -
Heat up a big skillet to medium. Throw in ground beef, onion, and garlic. Break up the meat and keep stirring until browned and onions are soft—takes about 6-8 minutes. Get rid of any extra fat.
10 -
Start by boiling salted water in a big pot. Toss in your noodles and cook until they're just right (check your package for timing). Drain them and keep nearby.