Beef Noodle Bake
Source of Recipe
Evelyne Olechnowicz in The Best of Country Cooking 2001
Recipe Introduction
This is just a good, plain, filling and comforting beef/tomato/noodle casserole. You could do so many things with this: add some vegetables, use chopped tomatoes rather than sauce - I did add a little hot sauce and sprinked the cheese topping with a little paprika. I just loved the fact that it had no Cream of...soup in it. The combination of cream cheese, sour cream and tomato sauce is tasty and tangy, but does, I have to say produce a disconcertingly pink sauce!
List of Ingredients
1 1/2 lb. ground beef
1 small onion, chopped
2 cans (8 oz. each) tomato sauce
1 c. (8 oz.) sour cream
3 oz. cream cheese, cubed and softened
1 t. sugar
1/2 - 1 t. garlic salt
7 c. uncooked wide egg noodles, cooked and drained
1 c. (4 oz.) shredded cheddar cheese
Recipe
Preheat oven to 350 degrees.
Spray a 13x9" baking pan with cooking spray.
Saute the ground beef and onion until done. Drain and return to pan. Add the tomato sauce, sour cream, cream cheese, sugar and garlic salt [this is when I added the hot sauce]. Spread half the noodles in the baking pan. Top with half of the hamburger mixture. Repeat layers. Cover with foil and bake for 30-35 minutes. Top with cheddar cheese and bake for a few minutes until the cheddar is melted.
Serves 6.
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