Prep 20 mins
Cook 30 mins
I found this recipe on another website. It soundered wonderful to me so I wanted to share it.
- 2 lbs ground beef
- 2 teaspoons minced garlic
- 1⁄2 teaspoon salt
- 28 ounces tomato sauce
- 1 (4 ounce) can diced green chilies (optional)
- 8 ounces cream cheese, softened
- 1 pint sour cream
- 1 cup chopped onion
- 1 lb egg noodles
- 3 cups shredded mozzarella cheese
- Brown ground beef until done.
- Then add garlic, salt, green chilies and tomato sauce.
- Simmer for 30 minutes.
- While that simmers, mix together cream cheese.
- sour cream and onions.
- Cook noodles.
- In a pan 9x13 that has been sprayed with a non-stick cooking spray, Layer: 1/3 of sauce, 1/2 noodles, 1/2 cream cheese mixture, 1/2 mozzarella cheese, cover with 1/3 more sauce, remaining noodles, cream cheese, mozzarella cheese and sauce.
- Bake at 350, uncovered for 30 minutes Remove from oven, cover and let sit for 10 minute.
- before serving.
I feed a pretty picky bunch at my house and I had a few pounds of ground venison so I called my friend Mary who passed on this recipe. I had to improvise and use ingredients I had on hand. I made a few substitutions such as: used venison instead of beef, did not use the green chiles, used macaroni instead of egg noodles, used cheddar on top, and for the cheese filling I used a mixture of a half of jar of Alfredo sauce and cream cheese. My family raved about this being very filling and tasty. They also gave it a thumbs up for our favorites list.
I think that the problem may be that I personally prefer noodle dishes with really fresh tasting ingredients- as opposed to super rich and heavy... I wanted a quick easy dinner that my 2 1/2 year old daughter and I would enjoy and this really sounded good- but I found the cream cheese to be really heavy and wish that I had enough sour cream on hand to have supplemented it (and I knew when I started to layer on all of that mozzarella that it would be sooooo super rich!) I did not have tomato sauce on hand so I used Rotel canned tomatoes and an extra teaspoon of garlic. I also added about a teaspoon and a half of sweet paprika and about the same amt. of cumin, for flavor. My daughter wanted nothing to do with the end result (and no, it wasn't due to the spice... she is a super good eater and typically devours spicy food!) and I, personally, could only eat a little bit due to it's richness. I did enjoy the green salad and glass of Zin anyway. Thanks for sharing anyhow- it was a fun recipe to try.