Pesto Beef Noodle Bake

1.Preheat your oven to 350°F (175°C).

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

3.In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

4.To the skillet with the cooked beef, add the cream of mushroom soup, marinara sauce, and pesto sauce. Stir well to combine and let it simmer for about 5 minutes to heat through.

5.In a large mixing bowl, combine the cooked egg noodles with the beef mixture. Stir in half of the shredded cheddar cheese and mix until everything is well coated.

6.Transfer the noodle and beef mixture into a greased 9x13 inch baking dish. Spread it out evenly.

7.Sprinkle the savory herb stuffing mix over the top of the noodle mixture, followed by the remaining shredded cheddar cheese.

8.In a small bowl, mix the lemon herb butter sauce mix with a little water (as per package instructions) and drizzle it over the top of the stuffing and cheese.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

10.After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

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