Hearty Chili Casserole with a Twist of Egg Noodles

Ingredients

• 1 package of wide egg noodles weighing 12 ounces
• 1 pound of ground beef
• 1 chopped onion
• 3 minced cloves of garlic
• 2 cans of tomato sauce, each weighing 15 ounces
• 1 can of tomato sauce weighing 8 ounces
• 15 fluid ounces of water
• 1 cup of red wine
• 1 tablespoon of ground cumin
• 1 teaspoon of dried oregano
• ½ teaspoon of cayenne pepper
• 1 cup of sharp Cheddar cheese, shredded

Step 1

To start off, preheat your oven to a cozy 350 degrees Fahrenheit (around 175 degrees Celsius) and give some love to a 9x14 inch baking dish by greasing it up.

Step 2

Next, grab a spacious pot and fill it with water seasoned lightly with salt. Let it dance to a boil, then add in the egg noodles. Let them mingle in the bubbling water until they're cooked but still have a little bite, usually around 5 minutes. Once they're ready, drain them well in a colander in the sink.

Step 3

Now, take a large skillet and place it over medium-high heat. Toss in the ground beef and give it a good sizzle until it's all browned up. Add in the onion and garlic, letting them join the flavor party until the onion turns see-through. Pour in the tomato sauce, water, and a splash of red wine. Season this delicious mix with cumin, oregano, and a pinch of cayenne pepper. Let it all simmer together.

Step 4

Mix in the cooked pasta with the saucy goodness. Transfer this lovely union to your prepared baking dish. Sprinkle a generous amount of Cheddar cheese over the top like confetti.

Step 5

Pop the dish into the preheated oven and let it bake until the cheese melts and the sauce cozies up with the pasta, usually around 20 minutes. Enjoy the delightful aroma and taste of your creation!