“That” Casserole

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
handful chives/scallions
grated cheddar cheese
usual spices

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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: