Amish Ground Beef and Noodle Casserole

Blog

by Maria on 11 Aug 2014 - 04:57  

Haven't posted in quite some time, as I have been very busy, but a tech post is coming up soon. In the meantime, food!

This casserole was pretty awesome. I wish I had been thinking to take a picture. It is basically a slightly less time consuming lasagne. My casserole dish was very full. I didn't cook it the full hour, and that was no problem. Everything was sufficiently cooked going in, it is just a matter of letting the flavors blend as much you want.

I started with this recipe:

http://www.jamhands.net/2007/07/third-trimester-here-i-come.html

which was adapted from a recipe in an apparently fantastic cookbook that Ali Phillips recommends that you buy immediately, New Recipes from Quilt Country: More Food & Folkways from the Amish & Mennonites.

And then I adapted it a bit more. Added garlic, veggies, and spicy sausage, while cutting back the meat total and the dairy total slightly. It is still very rich and very yummy.

   * 1 1/2 cups sour cream (a 16-ounce container - 1/2 cup)
   * 1 1/2 cups small-curd cottage cheese (a 16-ounce container - 1/2 cup)
   * 1/4 cup finely chopped onion
   * 3-4 cloves garlic
   * 2 Tbsp. minced fresh parsley
   * 10 button mushrooms
   * a few handfuls of spinach (could have put in more)
   * 1 bell pepper
   * 1 7- to 8-ounce package medium egg noodles
   * 1 Tbsp. vegetable oil
   * 1 pound lean ground round or well-trimmed chuck
   * 1/2 pound spicy italian sausage
   * 1 6-ounce cans tomato paste
   * 1 small jar pizza sauce, about 14 oz.
   * 1 Tbsp. minced fresh basil, or 1 tsp. dried
   * 1 Tbsp. minced fresh oregano, or 1 tsp. dried
   * 1 tsp. salt
   * 1/2 tsp. coarsely ground black pepper

1. In a small mixing bowl, combine the sour cream, cottage cheese, parsley, and spinach; set aside. In a large saucepan, cook the noodles according to the package directions. Drain and set aside.

2. Heat the oil in a large sauté pan, over medium heat, add onions, garlic, mushrooms and pepper. Cook till the veggies are starting to get tender, but still have some crunch. Set aside in a bowl.

3. Add more oil to the large sauté pan, as necessary, over medium heat, and add the ground beef, stirring now and then until the meat is no longer pink. Drain off all liquid and discard. Stir in the tomato paste, pizza sauce, basil, oregano, salt and pepper and simmer for 5 minutes.

4. Preheat the oven to 325-f degrees. Grease a 9 x 13-inch pan and begin layering as follows: one-third of the meat sauce, one-half of the noodles, one-half of the sour cream mixture, and all of the veggies. Repeat these layers (except no more veggies left) ending with the meat sauce. Bake covered for 1 hour or until the casserole is bubbly. If you would like, remove the cover the last 20 minutes of baking to crunch up the topping a bit. Allow to stand for 15 minutes, then serve.

Share


Comments: 0

Contact me if you want to comment:

Subject: Subject:

Name:
Email:
Comments:

Enter code:

  LinkedIn