Beef Casserole Layers (Print Version)

# Ingredients:

01 - 1/4 teaspoon celery salt.
02 - 3 garlic cloves, minced.
03 - 4 tablespoons tomato paste.
04 - 3 cans (10 oz each) diced tomatoes with chilies, drained.
05 - 1 teaspoon Italian seasoning.
06 - 1 teaspoon salt.
07 - 1/2 teaspoon black pepper.
08 - 1 pound lean ground beef.
09 - 1/2 onion, finely chopped.
10 - 12 ounces egg noodles.
11 - 1 tablespoon olive oil.
12 - 1 1/4 cups sour cream.
13 - 4 ounces cream cheese, softened.
14 - 1 tablespoon cornstarch.
15 - 2 1/2 cups Colby Jack cheese, shredded.

# Instructions:

01 - Begin by preheating your oven to 350°F. Toss some oil into a big skillet and heat it on medium.
02 - Cook the ground beef and onions for about 8-10 minutes. Sprinkle in the salt and pepper.
03 - Pour in the tomato paste, minced garlic, seasonings, and drained tomatoes. Let it simmer for 5 minutes.
04 - Boil the noodles for 3 minutes. Don't forget to save 2 cups of the water before draining.
05 - Combine the sour cream, softened cream cheese, cornstarch, and 1/2 cup of the reserved pasta water. Blend until smooth.
06 - Blend the cooked noodles with the creamy sauce mixture and pour in the rest of the pasta water.
07 - Spread the noodles into your baking dish. Cover them with the beef mixture and sprinkle cheese over the top.
08 - Let it bake for 25-30 minutes, or until the top is bubbly and slightly golden.

# Notes:

01 - Don't fully cook the noodles—they'll soften more when baked.
02 - Use the pasta water to make a smoother, silkier cream sauce.
03 - You can prepare in advance and refrigerate until ready to cook.

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