Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp salt
  • ½ tsp black pepper
  • 8 oz cream cheese, softened
  • ½ cup beef broth
  • 1 tsp Italian seasoning
  • ½ tsp celery salt
  • 12 oz egg noodles, cooked al dente
  • 2 cups Colby Jack cheese, shredded

Instructions:

  1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the ground beef and diced onion, cooking until the meat is deeply browned and the onions are translucent.
  2. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste darkens and becomes fragrant.
  3. Lower the heat to medium. Stir in the softened cream cheese and beef broth, whisking gently until the mixture is smooth and forms a thick, velvety sauce.
  4. Fold in the Italian seasoning and celery salt.
  5. Toss the undercooked egg noodles into the beef mixture until every noodle is glazed.
  6. Transfer the mixture to a 9x13 inch baking dish and sprinkle the shredded Colby Jack cheese evenly across the top.
  7. Bake at 375°F (190°C) for 25–30 minutes, or until the edges are bubbling and the cheese is spotty brown.
  8. Let the casserole rest for 10 minutes before serving.