A recipe from my mom! Thanks, Mom! We didn’t have a name for this casserole while growing up, and I refuse to retrofit it with some kind of more appropriate name.
6 oz thin egg noodles
1 lb ground beef or Boca crumbles
16 oz can tomato sauce
4 oz cream cheese
8 oz sour cream
grated cheddar cheese
Boil the noodles until al dente. Drain and put in a lightly oiled Pyrex dish. Cook the beef with spices, and once all the pink is gone, add the tomato sauce. Heat through, and pour the mix on top of the noodles. Heat the cream cheese if it’s cold, and mix with the sour cream and finely chopped chives. Spread this mixture over the meat sauce. Finally, grate* some cheddar on top of the whole thing, and place it in the oven for 20-30 minutes at 350 degrees. Let it cool for 10 minutes, or however long it takes to transcribe and post a recipe, before serving.
*I know bagged, pre-grated cheese is super-convenient, but it’s really much tastier if it’s freshly grated. Plus, then you don’t have to worry as much about mold and bacteria. It’s like ground beef compared to a big chunk of meat: more surface area for a long time means more chance for gross stuff to grow. If you hate cleaning a cheese grater (God, it’s a pain!), then grate a little potato or apple after the cheese: it cleans out the sticky stuff really well.