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Hamburger Cassarole

2 tablespoons extra-virgin olive oil

1 large onion, chopped

3 large garlic cloves, finely chopped

1 pound very lean ground beef

1⁄2 pound white button mushrooms, sliced

11⁄4 pounds fresh or canned crushed tomatoes

3 tablespoons finely chopped fresh parsley (optional)

1 tablespoon sweet paprika

1 teaspoon freshly ground black pepper plus more to taste Salt

1⁄2 pound flat egg noodles

2 tablespoons unsalted butter

2 cups (6 ounces) shredded or grated Swiss cheese, mild white cheddar cheese, or Muenster cheese (I personally use Mild White Cheddar mixed with Sharp white cheddar)

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Preheat the oven to 325 degrees Fahrenheit (that is roughly 162 degrees Celsius). Butter a 12x9x2 inch casserole pan. 

While oven preheats, heat the olive oil over medium high heat, and cook onion and garlic until soft and slightly translucent, this will take about 5 mins. Add the ground beef and mushrooms for about 10 mins. Add the tomatoes, paprika, and pepper (parsley as well if you chose to add some). Season with salt, reducing heat to medium low for about 15 mins.

While the hamburger is cooking, prepare the noodles by bringing a large pot of water to a rolling boil and add noodles until al dente. Drain them and then toss with 1 tbsp of butter. Lay half of the noodles on the bottom of the dish, pour in meat mixture, juice and all, sprinkle with half the cheese, add the other part of the noodles and top with remaining cheese. Thinly slice the remaining butter and scatter over top of casserole. bake uncovered until cheese is melted and slightly golden yellow. roughly 30 mins.