Friday, March 24, 2023

Beef & Noodle Bake

 About 20 years ago, when the late Mr. O-P and I were working together (as we did for 20+ years), we employed the use of a programmer who would come to our home once a week for dinner to transfer data for us and update the program if need be. It was always a nice evening because he was good company. Naturally, because he was a bachelor, I wanted to make dinners for him that he would enjoy. One evening, I asked him what his favorite food was, and his answer surprised me. “Casseroles,” he told me. I don’t think I’ve ever gotten that as an answer to that question. It did make cooking for him very easy from there on out because I don’t find anything easier to put together than a casserole. Truth be told, it’s also a favorite of mine. There is something down home and comforting about a casserole, particularly when noodles are involved. Here’s the recipe I served to Joe a number of times, sending him home with more to heat and enjoy the following day. I don’t know anyone who doesn’t like it. It is hearty and filling, tasty, and freezes well. What more could you possibly want?

 Beef & Noodle Bake

  Adapted from the

 12 oz. uncooked egg noodles

1 lb. ground chuck

1 yellow onion, finely chopped

1 T. Melissa’s minced garlic

1 15-oz. can tomato sauce

1 14.5-oz. can fire roasted diced tomatoes, drained

½ c. chopped fresh parsley, more for garnish

1 T. Worcestershire sauce

2 t. smoked paprika

Red pepper flakes to taste

Salt and pepper to taste

8 oz. sour cream

8 oz. small curd cottage cheese

½ c. Parmesan cheese, shredded

2 c. cheddar cheese, shredded

Fresh parsley to garnish, if desired

 Preheat oven to 350° F. Spray a 9” x 13” casserole dish with PAM; set aside.

Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Rinse in cold water to stop the cooking process. Add a splash of olive oil to prevent the noodles from sticking.

 Meanwhile, brown the ground chuck in a skillet, breaking up any clumps; drain. Add chopped onion and garlic to the skillet and sauté until fragrant, about 3 minutes. Pour in tomato sauce and diced tomatoes.  Season with Worcestershire sauce, smoked paprika, red pepper flakes and salt and pepper to taste and simmer until sauce has thickened, about 5 minutes.

 In a large mixing bowl, combine sour cream, cottage cheese, Parmesan cheese and cooked egg noodles. Mix well.

Spoon half the creamy pasta mixture into casserole dish. Top with half the beef mixture and half the cheddar cheese. Repeat with one more pasta – beef – cheddar layer each. Finish with a cheddar cheese layer on top.  Bake uncovered for 25-30 minutes or until cheese has melted.

 Top with optional parsley and serve hot.

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Gina said...

That looks all kinds of comforting and I love the addition of cottage cheese, which is a favorite thing of mine!

Donna said...


Marie Smith said...

Who wouldn’t love this recipe? I will make this for sure!