Cheesy Beef and Noodle Casserole
Happy Thursday everyone! This past weekend I shared a couple of my favorite cookbooks on Instagram. One of them is a book my mom gave me for Christmas when I was 10. She gave this to me and all of my siblings. It was an empty recipe book that she said she would put all of our favorite recipes in for years to come, so that when we went out on our own we would have all of our favorites! Of course being 10 at the time I whined about it thinking it was lame and wishing I’d gotten an American Girl Doll or something. But now, almost 20 years later (wait, what!?) it is one of my most treasured possessions.
My mom is an amazing cook and certainly put me to shame. I have so many memories of helping her cook growing up, and of course it’s where I developed a love for cooking and really all things food. This book includes lots of her own recipes, but many we gathered from friends, other family, and cookbooks over the year. The one I’m sharing today doesn’t specify what book it’s from, only that it was created by Juanita F. McMillan in DeKalb Texas. My mom changed it up a little, and I changed it up a little more, so Juanita, if you are out there, thanks for the inspiration 🙂 This page of the book has a note from my mom that says “George & Grace loved this” written in September of 2008.
I don’t remember eating this at the time, but my guess is I was home from Auburn and my brother (George) was home from New York and we sat at the table together and devoured it while we caught up. He probably lectured me about a boyfriend and I was probably desperately wanting to know about his New York adventures but acting too cool to ask about them. Or maybe he had moved back home by then. George, are you out there? Do you remember what we were doing in September of 2008? Anyhoo, I’m sure no one cares about that and only wants the recipe SO here you go my friends!
3 oz wide egg noodles (gluten free if possible), cooked al dente
2 green onions, chopped
1 lb. ground chuck
1/2 can diced tomatoes
1/2 can tomato sauce
1/2 tsp sugar
1/2 tsp salt
1/4 tsp garlic salt
1/2 tsp pepper
8 oz garlic cheese spread
1/2 cup sour cream
4 oz cream cheese, softened
4 oz grated cheddar cheese
Stir together noodles and green onions and set aside. Brown ground beef in a large skillet over medium heat until cooked through. Drain and return to skillet. Stir in diced tomatoes and next 5 ingredients. In a separate bowl, stir together all cheeses and sour cream. Spoon 1/3 of the ground beef mixture into an 8×8 inch greased baking dish. Spoon 1/3 of cheese mixture. Top with half the noodles and repeat layers until all is used. Bake at 350 degrees for 30 minutes or until melty and bubbly. Makes about 4 large servings.