Beef & Mushroom Country Casserole

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  1 tbsp Vegetable oil
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  0.5 lbs 80/20 Ground Beef
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  8 oz Mushrooms, White, Sliced
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  1 Yellow Onion(110g)
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  0.3 tsp Garlic powder
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  0.3 tsp 1/4 tsp salt ($0.02)
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  Freshly cracked pepper ($0.03)
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  0.5 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  8 oz Pasta, Egg Noodles, Wide, Dry
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  15 oz Tomato Sauce
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  15 oz Canned Diced Tomatoes
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  8 oz Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  8 oz Cheddar Cheese
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  4 Green Onion (Scallion)(60g)

Instructions

1. 1Finely dice the onion and slice the mushrooms; set aside.
2. 2Bring a large pot of salted water to a boil. Add the egg noodles and cook 1–2 minutes under package time (usually 2–3 minutes total), stirring occasionally, until just barely tender with a slight firmness in the center. Drain and set aside.
3. 3Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook 5–7 minutes, breaking it apart with a spoon, until no longer pink and browned throughout. If excess fat pools, drain most of it before continuing.
4. 4Add the diced onion, sliced mushrooms, garlic powder, salt, and pepper to the skillet. Sauté over medium heat for 5–6 minutes, stirring occasionally, until the mushrooms are soft and the onions are translucent. Stir in the tomato sauce and Worcestershire sauce, then simmer 2–3 minutes until slightly thickened.
5. 5Return the drained noodles to the empty pot (off heat). Add the beef and mushroom mixture, diced tomatoes (drained), sour cream, half of the shredded cheddar, and half of the green onions. Stir until combined.
6. 6Divide the casserole mixture evenly into 6 airtight containers while hot, top each with remaining cheddar and green onions, cover, and refrigerate. To reheat, transfer to a baking dish, cover with foil, and bake at 350°F for 20–25 minutes until heated through and bubbling at edges, then uncover and bake 5 more minutes until the top begins to brown slightly.