Email to Dawn       

Recipe Categories: Greybird2's HOME PAGE5ingredorless APPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BrownBag CakeMixRecipes CAKESandPIES Camping CANDY Canning CASSEROLES COOKIES CrescentRoll CROCKPOT DESSERTS EasyKidRecipes EGGS ETHNIC FallRecipes FISHandSEAFOOD FiveorLess FreezerMeals FrozenDesserts FrozenMeatballs FRUIT Gifts Ham IndoorGrill JiffyMix Lamb LowCarb MadewithCampbell39ssoup MainDishPie MARINADES Mealinminutes MEATS Mexican Microwave Muffins NewMexican OrientalNoodle PASTA PCRecipes PIZZA Pork Potluck POULTRY QuickCookin RealSimple Rotisserie SALADandDRESSING Salmon SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SuperEasyRecipes Teaparty VEGETABLES WeightWatcher

Beef Sour Cream Casserole




Source of Recipe


Mimi's


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

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.

Recipe