Posted by: marthabernie | March 18, 2015


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.


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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: