Prep 35 mins
Cook 40 mins
This is really tasty! I love the addition of the sour cream and cream cheese. Mmmmmm! Prep time approximate. I got this recipe from Southern Living cookbook that I bought back in the 70's. It did not give number of servings, but I fed a family of 5 with a couple of them having seconds.
- 2 tablespoons butter
- 1 lb ground beef
- 1 garlic clove, minced
- 1 tablespoon salt
- 1⁄2 teaspoon pepper
- 1 tablespoon sugar
- 2 (8 ounce) cans tomato sauce
- 1 (8 ounce) package noodles
- 6 scallions, chopped
- 1 (3 ounce) package cream cheese
- 1 cup sour cream
- 1⁄2 cup shredded cheddar cheese
- Combine first six ingredients and saute until meat is done.
- Add tomato sauce and simmer 20 minutes.
- Cook noodles according to pkg.
- Blend cream cheese and sour cream together; add scallions to cream cheese mixture.
- In a slightly greased casserole, place 1/3 of the noodles, then 1/3 of scallion mixture, then 1/3 of the meat sauce; continue this two more times.
- Top casserole with the shredded cheese and bake at 350 degrees for 20 minutes or until thoroughly heated.
This is my all-time, favorite casserole. I originally got the recipe, known to me as "Green Onion Casserole" from a woman I worked for. I added oregano to the tomato sauce, and replaced one can of sauce with diced tomatoes. Next time I will use italian flavored. I also made it light by using FF sour cream, light cream cheese, light cheddar cheese, and ground turkey breast for half of the beef.
from h bauer via sally grosserode she add 1/2 cup green pepper and 1/2 cup onion to meat mixture thanks for posting
After noting its familiar taste, I discovered that with the exception of the sour cream, this recipe is exactly like Company's Coming Casseroles "Good Time Casserole" I prefer this one though; the extra creaminess is wonderful. I think next time, instead of layering the ingredients (which I found a bit of a challenge!), I'm just going to mix them all together and topping with cheese. Some of the noodles were quite dry and we ended up mixing it on our plates anyway. Definitely making this again though -- thanks!