This recipe is the best tasting casserole I have had in a long time. It is as close as I can make to the one served at a now closed restaurant. I always ordered this when we went to this Italian restaurant here in town. ( with a little help of my friend the chef who worked there)lol.Now I make it at home.
1Heat about 3 T. of olive oil in a 12 inch skillet over medium heat. Add garlic and onions; cook until onions are translucent, about 8 minutes. Remove mixture to a bowl and set aside.
In the same skillet heat 3 T. more of olive oil; add mushrooms; cook until browned, 5 minutes or so. Add these to the onion bowl; again using same skillet add more olive oil and fry beef, scrambling as it browns, about 8 minutes. Return onion/mushroom mixture and tomatoes and oregano; bring to a boil. Reduce heat to medium-low; and cook until thickened , about 15 minutes. Remove from heat, season with salt and pepper to taste, and stir in parsley; let mixture cool.
2Heat oven to 325^.
Cook noodles in boiling salted water until al dente, about 7 minutes. Drain and toss with butter; set aside.
Spread 2 c. of sauce mixture in a 9x13-inch baking pan ; cover with noodles. Spread 2/3 of the cheddar cheese over noodles; top with remaining sauce. Sprinkle with remaining cheddar, mozzarella, and bread crumbs over sauce; drizzle with a little olive oil. Bake for 25 minutes or until browned on top.