Savory Corned Beef Noodle Casserole

1.Preheat your oven to 350°F (175°C).

2.In a large pot, bring salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

4.Add the diced corned beef to the skillet and cook for another 5 minutes, stirring occasionally until heated through.

5.Stir in the diced tomatoes, oregano, paprika, black pepper, and salt. Cook for an additional 3-4 minutes to combine the flavors.

6.In a large mixing bowl, combine the cooked egg noodles with the corned beef and tomato mixture. Pour in the beef broth and mix well until everything is evenly coated.

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

8.Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

9.Remove from the oven and let it cool for a few minutes before serving.