This recipe had a handwritten note on the bottom. It said “Excellent Leftovers!” And it was not wrong. I am not usually a fan of leftovers, but admittedly, I ate this again.
You do really get a lasagna feel. The noodles are creamy, the sauce tomato based.
For the noodles I used store bought egg noodles. Mixing them with the cream cheese and sour cream makes them very creamy.
I do think the dish needed a few more mushrooms. You really didn’t get a lot of the mushrooms as there were so few in a somewhat large dish.
The cheese was very subtle as well. I think using a mozzarella or parmesan would have been nice.
Overall we really enjoyed this dish! My daughter took leftovers to school, my husband took them to work. As I said, I even had some.
Really excellent!
GOURMET BEEF NOODLE CASSEROLE
1 Pound Ground Chuck
1 Teaspoon Vegetable Oil
1 Large Can Tomatoes
8 Ounces Tomato Sauce
1/2 Cup Chopped Green Pepper
4 Medium Mushrooms, Sliced
1 Clove Garlic, Crushed
2 Teaspoons Salt
2 Teaspoons Sugar
1/2 Cup Burgundy
8 Ounces Wide Egg Noodles
3 Ounces Cream Cheese
1 Cup Sour Cream
1/3 Cup Chopped Onion
1 Cup Grated Cheddar Cheese
Sauté beef, breaking up with a fork in the oil in a skillet until meat loses its red color. Stir in next 8 ingredients and simmer, uncovered for 10 minutes. Cook and drain noodle. Beat together next 3 ingredients and add to noodles. Pour 1 cup of the meat mixture into a casserole. Cover with a layer of noodles, then a layer of cheese. Repeat layers, ending with the meat sauce and top with a little cheese. Bake in a 350 degree oven for 40 minutes.
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