This recipe is from Cooking for 2 magazine. Boil up some water and preheat your oven to 350 degrees. Lets gather the ingredients and get this delicious casserole started.
You need some cream cheese or neufchatel cheese.
Some mozzarella cheese.
When your water is boiling throw in your egg noodles.
I used reduced fat sour cream, the non-fat just doesnt taste the same to me.
Slice up some green onions.
Rough chop the all important garlic. Now we have things prepped so lets start cooking.
Brown up some ground beef. You could also use ground turkey.
To get the excess grease out of the pan I just used the end piece of a loaf of bread.
Add in the tomato, green onion, garlic, green chiles and some salt. Give that a stir and let it heat through.
while that cooks a little, combine the softened cream cheese and sour cream. Drain your noodles and its time to start assembling the casserole!
The first layer is the beef mixture. This combo was delicious and would be great just on some rice or nacho chips.
Layer in the beef.
Add on the noodles.
Layer on the cheese mixture and sprinkle on some mozzarella cheese.
Repeat the layers and finish with one final layer of the beef mixture. Put a lid on it and get it in the oven for 20-25 minutes. Mine baked up in a lovely Autumn Harvest Pyrex casserole.
When its bubbly pull it out and serve it up!
I can't even tell you how good this was! I am so glad it made 3 servings as I enjoyed the leftovers as much as I did the original dish. This sort of reminded me of that Hamburger Helper stuff I used to eat as a kid, but it was a million times better. You definitely need to try this one!
i would much rather eat this than the nasty beef stew my mother made
ReplyDeleteGod, this Beef Noodle Casserole looks so good. I WANT.
ReplyDeleteMmm. I could do with a plate of that.
ReplyDeleteBy the way, that's a really neat trick- using a piece of bread to soak out the excess oil. I usually just tip it into the sink or wipe it up with a kitchen towel. Thanks for sharing that tip :)
I gave this a shot a few days ago. I had to tweak it a bit since I forgot the chilies and I had some vodka sauce to use up instead of pure tomato sauce. Absolutely wonderful nevertheless.
ReplyDeleteThe big discovery is that my local grocery store carries a non-fat Greek yogurt (no, I don't know how that works either, but it's 60 calories for 6 oz, if you care about that sort of thing) which I used in place of sour cream. Heavenly.
That is a casserole I would like... but with groud chicken...
ReplyDeleteAnd what a super idea to sop up the grease... your so clever!