We call this one 'Christmas Eve Magic' because the table goes silent when it’s served!

Servings: 6

1 1/2 pounds ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (10.75 ounces) condensed cream of mushroom soup
1 cup frozen peas and carrots
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
3 cups cooked egg noodles
1 cup shredded cheddar cheese

Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender. Drain any excess fat.

Stir in the diced tomatoes, cream of mushroom soup, frozen peas and carrots, thyme, salt, and pepper. Let the mixture simmer for about 5 minutes.

Add the cooked egg noodles to the beef mixture and stir until well combined.

Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for a few minutes before serving. Enjoy!