Beef, Cheese, and Noodle Casserole

We all need a good pantry item dinner right now, and this could be your dinner tonight!

I can’t take credit for this recipe - it came out of the beloved cookbook my mom gave me of all of our favorites growing up. There is a note in it from September 2000 that says “George and Grace loved this!” I hardly even remember eating this at the time, but when I whipped it up for my family it was certainly a winner for all. You likely have all (at least most) of these ingredients at home which means a cozy night in with a bowl full of pasta is in your very near future.

Ingredients

6 ounces wide egg noodles, cooked (any pasta will do)

6 green onions, chopped

2 pounds ground chuck

1 (14 1/2 oz) can diced tomatoes

1 (15 oz) can tomato sauce

1 tsp sugar

1 tsp salt

1/4 tsp garlic salt

1/2 tsp pepper

1 (8 oz) garlic cheese spread

1 (8 oz) container sour cream

1 (8 oz) package cream cheese, softened

8 oz grated cheddar cheese

Method (Serves 6-8)

Stir together egg noodles and green onions and set aside. Cook ground beef in a large skillet over medium heat until cooked through. Drain and return to the skillet. Stir in diced tomatoes and next 5 ingredients. Cut the cheese spread into 1/2 inch cubes and reserve half. Stir together the remaining cheese spread, sour cream, softened cream cheese, and grated cheese. Spoon 1/3 of ground beef mixture into a 13x9 in baking dish, top with half the noodle mixture and then half the sour cream mixture. Repeat layers one time. Top with the remaining cheese spread. Bake at 350 for 30 minutes or until cheese is melted and bubbly.