Prep 30 mins
Cook 45 mins
This is an old family recipe that everyone always likes. Don't leave out the green onions or the green chilis, they really make the dish! The original recipe called for only half a small can of green chilis, but I usually add the whole can.
- 1 lb ground beef
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 garlic cloves, crushed
- 1⁄2 teaspoon oregano
- 1 (16 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (7 ounce) canchopped green chilies
- 1⁄8 teaspoon allspice (to taste)
- 8 ounces egg noodles
- 1 cup sour cream
- 4 ounces cream cheese
- 8 green onions, diced
- salt, for noodle mixture
- 1⁄2 cup grated cheddar cheese
- Brown meat and drain.
- Add salt, pepper, garlic, oregano, tomatoes, tomato sauce and green chilis. Cook ten minutes and turn off heat.
- Boil water for pasta, adding 1 t salt and no oil. Cook noodles for 7-8 minutes and drain.
- While noodles are still hot, add sour cream, cream cheese and green onions.
- Grease a large, deep casserole dish. I use one that's just over 10 x 10 and about 3 1/2 inches deep.
- Layer noodles, then meat, then noodles and then meat.
- If you make this up the day before, stop at this point, cover and refrigerate. When ready to cook, let casserole sit out of the fridge for a half hour and increase cooking time by 10-20 minutes.
- Bake, uncovered, at 350 degrees for 35 minutes. If your casserole is in a larger (more shallow) pan, reduce the cooking time slightly.
- Add grated cheese and continue baking until cheese is melted.
We did not care for this.
Well I had to leave out the green chilies because several of us who were going to be eating this dish have a zero tolerance of anything hot and spicy, but apart from that, and including KateL's Fresh Bouquet Garni by Toula Patsalis 307014 in the dish from step 2 right through to the end of the cooking time, I made this almost exactly to the recipe. I did omit the tomato sauce and include 1/2 cup of merlot because the can of tomatoes seemed enough tomatoes for me. I used a low-fat sour cream and cream cheese because, unlike low-fat or reduced fat yellow cheeses, to me they seem to suffer no loss in flavour. The cheddar cheese was, however, regular cheddar cheese. The instructions were really clear - always a major plus. I made this dish in a 10x10 deep dish and 35 minutes was just the right cooking time. A tasty and flavoursome dish. Loved the creaminess of the noodles and the green onions in this in this. Thanks for sharing this recipe, puppitypup. Made for Potluck Tag.
We liked this recipe but no one loved it. I think for us it was the sour cream/cream cheese combination- it wasn't too our liking. Not that is was bad, my family just didn't care for it. I followed the recipe exactly as written.