Prep 15 mins
Cook 1 hr 40 mins
- 1 tablespoon salt
- 1 3⁄4 teaspoons onion powder
- 1 3⁄4 teaspoons garlic powder
- 1 3⁄4 teaspoons dried oregano leaves
- 1 1⁄2 teaspoons white pepper
- 1 1⁄4 teaspoons dried thyme leaves
- 1 1⁄4 teaspoons dry mustard
- 1 teaspoon black pepper
- 1 (12 ounce) bag medium egg noodles
- 7 teaspoons vegetable oil, in all
- 1 1⁄2 lbs ground sirloin
- 4 ounces cream cheese
- 1⁄2 cup sour cream
- 1 tablespoon fresh lime juice
- 1 cup chopped green onion (tops and bottoms)
- 1⁄4 cup chopped fresh parsley
- 1 1⁄2 cups chopped onions
- 1 cup chopped celery
- 1 teaspoon minced fresh garlic
- 2 1⁄2 cups beef stock, in all
- 4 tablespoons unsalted butter
- 1 (8 ounce) can tomato sauce
- 1 cup grated monterey jack cheese
- 1 cup grated sharp cheddar cheese
- Preheat oven to 350°.
- Combine the seasoning mix ingredients thoroughly in a small bowl.
- Makes 1/4 cup plus 1-1/4 teaspoon.
- Cook the noodles al dente according to package directions.
- Rinse under hot water, then cold water, and drain.
- Pour 1 teaspoon of the oil into your hands and rub into the noodles.
- Sprinkle 2 teaspoons of the seasoning mix over the noodles and blend well with your hands.
- Place the ground sirloin in a bowl, add 1 tablespoon plus 1 teaspoon of the seasoning mix, and blend it in well with your hands.
- Combine the cream cheese, sour cream, line juice, green onions and parsley in a bowl and mix thoroughly with a spoon until completely blended.
- Heat the remaining 2 tablespoons oil in a 10-inch skillet over high heat until very hot, about 4 minutes.
- Add the onions, celery, garlic and the remaining seasoning mix and cook, stirring occasionally, until vegetables are golden brown and sticking to the bottom of the skillet, about 7 to 8 minutes.
- Add 1/2 of the cup of beef stock, scrape the crust from the bottom of the skillet, and cook until another crust forms on the skillet bottom, about 3 minutes.
- Add another 1/2 cup stock, scrape up the crust on the skillet bottom, and cook 2 minutes.
- Add the seasoned meat, breaking it up with a spoon and cook, scraping occasionally, until most of the liquid has evaporated, about 7 to 9 minutes.
- (Be careful not to let the meat get too dry.) Add the butter and cook 3 to 5 minutes, without stirring, to allow another crust to form.
- Stir in the tomato sauce, scrape the bottom of the skillet, and cook 3 to 4 minutes.
- Add the remaining 1-1/2 cups stock and bring to a boil.
- Remove from the heat and stir in the sour cream mixture until completely blended.
- Spread half the seasoned noodles in the bottom of a deep 10-inch square casserole.
- Pour about 3 cups of the meat mixture over the noodles and sprinkle with the Monterey Jack cheese.
- Add the remaining noodles, cover with the remaining meat mixture, and sprinkle the Cheddar cheese, evenly over the top.
- Bake, uncovered, 25 to 30 minutes, or until brown and bubbly.
- Spoon up and serve with a crisp salad.
KC...I have made this twice this month. The seasoning mix is wonderful, even with substituting fresh for dried herbs when needed. The thyme, cream cheese and fresh lime make the dish! It really reheats well too for lunch (if you have any left). Prep time takes me more than 15 min...but I'm not a great chef. Thanks for this keeper!
Hey, Thanx for posting this so I don't have to! I have made this many times, even tonight, and I wanted to post it so it would be easier to get to instead of dragging my cookbook out. This comes from Chef Paul Prudhomme's book "Seasoned America" and is a favorite of mine. I always use a large stockpot in place of the skillet so everything fits in better. Mmmmmmm!