Posted by: marthabernie | March 18, 2015

GOURMET BEEF NOODLE CASSEROLE

I cut this recipe from the newspaper in the 1970’s.  It is similar to noodle bake and other well known beef casseroles, but the addition of the Burgundy and chopped tomatoes adds a little twist to some of the standby recipes.  The sugar helps to cut the acid from all the tomatoes.

GOURMET BEEF NOODLE CASSEROLE

1 pound lean ground meat

1 teaspoon vegetable oil

1 can – 16 oz chopped tomatoes

1 8 oz can tomato sauce

1/2 cup green pepper, chopped

4 medium mushrooms, slice

1 clove garlic, crushed

2 teaspoons salt

2 teaspoons sugar

1/2 cup Burgundy or other dry light red wine

8 oz wide noodles

1 package 3 oz cream cheese

1 cup sour cream

1/3 cup chopped onion

1 cup grated cheddar cheese

Saute beef, breaking up with fork, in the oil in skillet until meat loses its red color.  Stir in next 8 ingredients and simmer, uncovered, ten minutes.  Cook and drain noodles.  Beat together next 3 ingredients and add to noodles.  Pour one cup meat mixture into a 3 quart casserole dish.  Cover with a layer of noodles, then a layer of cheese.  Repeat layers ending with meat sauce and a little cheese on top.  Bake in preheated 350 degrees F oven for about 45 minutes.  Makes 8 servings and is very good reheated.


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