Good Monday morning to you! I am finally getting back into the swing of things after the holidays and yes, my tree is still up but the ornaments are off and I am not ashamed. Tina is threatening (or promising?) to leave hers up until after I visit there in two weeks, so at least there’s another who holds on to their tree until the last possible moment. There’s a reason we’re friends.
Anyway. To the recipes. Y’all know we love a casserole in my household, and a pasta bake is even more well received. I like to make a casserole for Sunday supper because of the kind of schedule my husband has; it generally leaves lots of leftovers for him to eat whenever he needs a snack. I dropped this off for him at work last night, and I was hardly home before I got an “I LOVE THIS DISH” text. Now, Matt’s usually very complimentary of my cooking but rarely this exuberant. Needless to say, once I got home and fixed myself a portion, I agreed. It’s the strangest mix of ingredients but let me tell you, it works. Once again, a Twitterless Kerri recommendation comes through for us.
via Southern Living
1 pound lean ground beef
1 14.5 oz. can chopped tomatoes
1 10 oz. can diced tomatoes and green chiles
2 tsp sugar
2 tsp salt
1/4 tsp pepper
1 6 oz. can tomato paste
1 bay leaf
1 8 oz. package medium egg noodles
6 green onions, chopped
1 1/4 cup sour cream
1 cup shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
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 9×13 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.
(This casserole can be frozen up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.)
Y’all, that was a lot of cheese. And I thought to myself, as studied the mountain of cheeses that I’d grated, that I probably shouldn’t use it all. But what the heck, I did. Matt would likely say I was crazy, but I wouldn’t use that much again. Half a cup of each would likely be more than enough. Also, the original recipe called for 6 oz. egg noodles but I found an 8 oz. bag so I just upped the sour cream a little bit.
Already jealous Matt’s eating this for lunch and I’m not,