Ingredients Beef and Cheddar Casserole

1 - One tablespoon extra-virgin olive oil, plus more for the baking dish Kosher salt
2 - Three cups wide egg noodles which is about 5 ounces
3 - 1 1/2 cups sour cream
4 - 1/2 cup freshly grated Parmesan
5 - 12 ounces ground beef
6 - One red bell pepper, seeded and chopped
7 - One bunch scallions (white and green parts), finely chopped
8 - One tablespoon tomato paste
9 - One teaspoon Italian seasoning
10 - One 14 1/2-ounce can petite diced tomatoes
11 - Two cups grated Cheddar

How to Make the Delicious Recipe :

Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
Meanwhile heat the olive oil in a large skillet but at medium-high heat. Add the ground beef and cook, stirring, until no longer pink which is about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.