Meat casserole with cheddar cheese

Ingredients:

• 1 tbsp olive oil, plus more for the baking dish
• Table salt
• 3 cups wide egg noodles (150 g)
• 1.5 cups sour cream
• 0.5 tbsp. freshly grated parmesan
• 350 g of ground beef
• 1 red bell pepper, peeled and chopped
• 1 bunch finely chopped green onions (white and green parts)
• 1 tbsp tomato paste
• 1 teaspoon Italian seasoning
• 1 (400g) can diced tomatoes in their own juice
• 2 tbsp. grated cheddar cheese

Preparation:

1. Preheat oven to 220°C. Pour oil into a 2-liter baking dish.
2. Bring a large pot of water to a boil, then season with salt. Add the noodles and cook until slightly undercooked according to package directions. Drain in a colander and place in the prepared pan. Toss the noodles with sour cream, Parmesan cheese, and 1/4 teaspoon of salt.
3. Meanwhile, heat a large skillet over medium-high heat with olive oil. Add the ground beef and cook, stirring occasionally, until no longer pink, about 4 minutes. Add the bell pepper and green onion, then cook until crisp-tender, about 3 minutes. Create a small opening in the skillet, pour in the tomato paste, and sauté for 1 minute. Season the mixture with Italian seasoning and 1/4 teaspoon of salt. Add the canned tomatoes, stir, and bring to a simmer. Cook until slightly thickened, about 2 minutes.
4. Pour the mixture over the noodles and sprinkle with grated cheddar. Bake on the middle rack of the oven until the cheese is melted and the edges are bubbly, 15 to 20 minutes. Let the casserole rest for 10 minutes before serving.