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    Beef Sour Cream Pasta *


    Source of Recipe


    Mimi's Archive

    List of Ingredients




    1 pound ground beef
    1 clove garlic, minced
    1 14 ounce can diced tomato
    8 ounces tomato sauce
    fresh sliced mushrooms
    1/2 teaspoon sugar
    1/2 cup Burgundy wine (optional)
    8 ounces extra wide egg noodles
    4 ounces softened cream cheese
    1 cup sour cream
    1/2 cup sliced green onions
    4 ounces grated sharp cheddar cheese

    Recipe



    Preheat oven to 350ºF. Brown meat with the garlic till no longer pink, breaking it up as it cooks. Drain fat. Stir in tomatoes, tomato sauce, mushrooms, salt, pepper, sugar and Burgundy. Reduce heat to low and simmer uncovered for 10 to 20 minutes; until thickened a bit. Cook noodles according to package directions and drain. In a medium or large bowl combine cream cheese, sour cream and onion. Add drained noodles and stir. Spread a third of meat mixture over bottom of 3-quart casserole dish sprayed with Pam. Cover with half the noodles. Repeat layers, ending with meat. Sprinkle top with sharp cheddar cheese. Bake covered for 15 minutes. Uncover and bake another 10 minutes or so until hot and bubbly.

 

 

 

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