Ingredients

Equipment Needed

• •Large deep skillet or Dutch oven (12-inch)
• •9x13 inch baking dish
• •Large pot for boiling noodles
• •Wooden spoon
• •Box grater or food processor for shredding cheese

Instructions

1. 1

   Brown the beef

   Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it into rough chunks with a wooden spoon. Season generously with salt and pepper. Let it sit undisturbed for two minutes to develop a proper sear, then stir and continue cooking until deeply browned and no pink remains, about 8 minutes total. You want color here, not gray steamed meat. Transfer to a bowl and drain all but two tablespoons of fat from the pan.

   Resist the urge to stir constantly. The beef needs contact time with the hot pan to develop the Maillard browning that gives this dish its backbone of flavor.
2. 2

   Cook the vegetables

   Add the butter to the pan with the reserved beef fat. Once it foams, add the onion, celery, and carrots. Cook over medium heat, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. You'll smell it change from raw and sharp to mellow and sweet.

3. 3

   Build the sauce

   Add the diced tomatoes with their juices, tomato sauce, beef broth, Worcestershire sauce, paprika, thyme, and oregano. Stir well, scraping up any browned bits clinging to the pan. These fond bits are concentrated flavor. Bring to a simmer and cook for 5 minutes, letting the sauce reduce slightly and the flavors come together. Stir in the heavy cream until incorporated. The sauce should turn a warm, rosy orange. Taste and adjust seasoning. Return the browned beef to the pan and stir to combine.

4. 4

   Cook the noodles

   While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Cook the egg noodles for two minutes less than the package directions indicate. They should be pliable but still slightly firm in the center. Drain well but don't rinse. The starch on the surface helps the sauce cling.

   Undercooking the noodles is essential. They'll finish in the oven, absorbing sauce as they go. Fully cooked noodles turn to mush after baking.
5. 5

   Assemble the hotdish

   Preheat your oven to 375°F. Add the drained noodles and frozen peas to the beef and sauce mixture. Fold everything together gently until the noodles are coated. Transfer to a 9x13 inch baking dish, spreading evenly. The mixture should come nearly to the top. Scatter the shredded cheddar across the surface in an even layer, making sure to reach the edges where the cheese will crisp most beautifully.

6. 6

   Bake until bubbly

   Bake uncovered for 25 to 30 minutes, until the sauce bubbles vigorously around the edges and the cheese has melted into a golden, slightly blistered crust. If the cheese browns too quickly, tent loosely with foil for the final 10 minutes. The internal temperature should reach 165°F if you want to check.

7. 7

   Rest and serve

   Remove from the oven and let the hotdish rest for 5 to 10 minutes. This patience matters. The sauce will thicken as it cools slightly, and the layers will set enough to hold together on the plate. Garnish with fresh parsley if you like, though plenty of Midwestern grandmothers would tell you that's unnecessary. Serve directly from the baking dish with a large spoon, making sure each portion gets some of that golden cheese crust.

Chef Tips

• •Ground beef with 20% fat content produces the most flavorful hotdish. Leaner beef dries out during baking and lacks the richness this dish deserves. If you only have lean beef, add two tablespoons of butter when browning.
• •This recipe doubles easily for a crowd. Use a deep roasting pan and add 10 minutes to the baking time. Check that the center bubbles before pulling it from the oven.
• •Shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into that glossy, stretchy crust you're after.
• •For a heartier version, swap half the egg noodles for cooked elbow macaroni. Some families add a layer of tater tots on top instead of cheese. I won't judge. Much.
• •Pair with a simple green salad dressed in sharp vinaigrette. The acidity cuts through the richness and reminds your palate that vegetables exist beyond those baked into the dish.

Advance Preparation

• •The entire dish can be assembled up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. Add 10 to 15 minutes to the baking time since you're starting from cold, and cover with foil for the first 20 minutes to prevent the cheese from burning.
• •Leftover hotdish keeps refrigerated for 4 days. Reheat individual portions in the microwave or warm the whole dish, covered with foil, in a 325°F oven for 25 minutes.
• •This freezes beautifully for up to 3 months. Freeze before baking for best results. Thaw overnight in the refrigerator before baking as directed, adding 10 minutes to the cooking time.
• •The beef and vegetable mixture can be prepared up to 2 days ahead and refrigerated. Cook the noodles fresh when you're ready to assemble and bake.

Frequently Asked Questions

Nutrition Information

1 serving (about 260g)