2017-05-04 / Community News

Chef's Corner

Beef and Noodle Delight
Chef Deedle

This one is for “working moms”. It’s a big recipe from which leftovers can be had.

1 bag (12 oz) egg noodles or pasta of your choice
1 ½ lbs. ground beef
1 can (14.5 oz) petite tomatoes with juice
1 Tbsp. tomato paste
2 tsp. salt, 1 tsp. pepper
1 Tbsp. white sugar
1 tsp. hot sauce, optional
1 ½ cups sour cream
3 oz. cream cheese, softened to room temperature
1 cup onion, chopped fine
1 ½ cups cheddar cheese

Preheat oven to 350 degrees.

Boil the egg noodles in salted water according to package directions, usually about 8 to 10 minutes. Drain and set aside.

In a large skillet, brown the ground beef. Some of the fat can be drained, but it’s best to leave it in. Add the can of tomatoes, tomato paste, salt, pepper, sugar and hot sauce and simmer 15-20 minutes.

In separate mixing bowl, combine sour cream, cream cheese, and onion. Mix well until smooth.

Spread half the egg noodles on the bottom of a lightly greased 9x13 baking dish. Layer with meat mixture, then the cream mixture. Top with remaining noodles, then completely cover the noodles with cheese. Pack down with a spoon.

Bake 25 minutes, until the cheese is melted and slightly browned.

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