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Beef Noodle Casserole

Recipe Link: source:Chef Paul Prudhomme's Seasoned America

List of Ingredients





Seasoning Mix:
1 tablespoon salt
1 3/4 teaspoons onion powder
1 3/4 teaspoons garlic powder
1 3/4 teaspoons dried oregano leaves
1 1/2 teaspoons white pepper
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dry mustard
1 teaspoon black pepper

12 ounce bag medium egg noodles
2 tablespoons plus 1 teaspoon vegetable oil, divided
1 1/2 pounds ground sirloin
4 ounces cream cheese
1/2 cup sour cream
1 tablespoon fresh lime juice
1 cup chopped green onions (tops & bottoms)
1/4 cup chopped fresh parsley
1 1/2 cups chopped onions
1 cup chopped celery
1 teaspoon minced fresh garlic
2 1/2 cups beef stock, divided
4 tablespoons unsalted butter
8 ounce can tomato sauce
1 cup grated Monterey Jack cheese
1 cup grated sharp Cheddar cheese

Combine the Seasoning Mix ingredients thoroughly in a small bowl.
Makes 1/4 cup plus 1 1/4 teaspoons.



Recipe



Preheat the oven to 350 degrees.
Cook the noodles al dente according to the package directions.
Rinse under hot water, then cold water, and drain.
Pour 1 teaspoon of the oil into your hands and rub into the noodles.
Sprinkle 2 teaspoons of the Seasoning Mix over the noodles and blend well with your hands.
Place the ground sirloin in a bowl, add 1 tablespoon plus 1 teaspoon of the Seasoning Mix, and blend it in well with your hands.
Combine the cream cheese, sour cream, lime juice, green onions, and parsley in a bowl and mix thoroughlv with a spoon until completely blended.
Heat the remaining 2 tablespoons oil in a 10-inch skillet over high heat until very hot, about 3 minutes.
Lower heat to medium-high, and add the onions, celery, garlic, and the remaining Seasoning Mix and cook, stirring occasionally, until the vegetables are golden brown and sticking to the bottom of the skillet, about 7 minutes.
Add 1/2 cup of the beef stock, scrape the crust from the bottom of the skillet, and cook until another crust forms on the skillet bottom, about 3 minutes.
Add another 1/2 cup stock, scrape up the crust on the skillet bottom, and cook 2 minutes.
Add the seasoned meat, breaking it up with a spoon, and cook, scraping occasionally, until most of the liquid has evaporated, about 7 minutes. (Be careful not to let the meat get too dry.)
Add the butter and cook 3 - 5 minutes, without stirring, to allow another crust to form.
Stir in the tomato sauce, scrape the bottom of the skillet, and cook 3 minutes.
Add the remaining 1 1/2 cups stock and bring to a boil.
Remove from the heat and stir in the sour cream mixture until thoroughly blended.
Spread half the seasoned noodles in the bottom of a deep 10-inch square casserole. (4 quart capacity)
Pour about 3 cups of the meat mixture over the noodles and sprinkle with the Monterey Jack cheese.
Add the remaining noodles, cover with the remaining meat mixture, and sprinkle the Cheddar cheese evenly over the top.
Bake, uncovered, 25 - 30 minutes, or until brown and bubbly.
Spoon up and serve with a crisp salad.

Makes 8 - 10 servings