IT'S RECIPE WEDNESDAY borrowed from the Queen of Clean
This is such an easy recipe and so delicious. It’s a great make-ahead dish because you can assemble the casserole and freeze it for up to one month. Also great for a potluck. I made it to take to a friend who had surgery and the family loved it. I believe I got it originally from Southern Living. Makes 6 servings
• 1 pound lean ground beef • 1 (14 1/2-ounce) can chopped tomatoes • 1 (10-ounce) can diced tomatoes and green chiles • 2 teaspoons sugar • 2 teaspoons salt • 1/4 teaspoon pepper • 1 (6-ounce) can tomato paste • 1/4 - 1/2 teaspoon garlic powder or 1 or two cloves chopped fresh • 1 bay leaf • 1 (6-ounce) package medium egg noodles • 6 green onions, chopped (about 1/2 cup) • 1 cup sour cream • 1 cup (4 ounces) shredded sharp Cheddar cheese • 1 cup shredded Parmesan cheese • 1 cup (4 ounces) shredded mozzarella cheese • Garnish: fresh parsley sprigs
Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain. Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes.
Add tomato paste and bay leaf, and simmer 30 minutes.
Cook egg noodles according to package directions; drain.
Stir together cooked egg noodles, chopped green onions, and sour cream until blended.
Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
Bake, covered with aluminum foil, at 350° for 35 minutes.
Uncover casserole, and bake 5 more minutes. Garnish, if desired.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.
To lighten it up: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.
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