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Full Online Book HomeLearning KitchenCasseroles - Beef - Supreme Beef Casserole
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Casseroles - Beef -  Supreme Beef Casserole Post by :paulinet Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3369

Click below to download : Casseroles - Beef - Supreme Beef Casserole (Format : PDF)

Casseroles - Beef - Supreme Beef Casserole

Recipe Credit: Recipe Hall of Fame Cookbook Quail Ridge Press)

1 lb. ground chuck
1 (16-oz.) can tomatoes
1 (8-oz.) can tomato sauce
1 tsp. salt
2 tsp. sugar
2 garlic buds, crushed (or used bottled)
1 (5-oz.) pkg. egg noodles (such as curly)
1 (8-oz.) container sour cream
1 (3-oz) pkg. cream cheese, softened
6 green onions, chopped (scallions)
1 cup grated cheese (such as 1/2 Romano and 1/2 Parmesan)


Brown the beef. Drain off the fat and discard. Break up the tomatoes and add to the ground beef with tomato sauce, salt, sugar and garlic. Simmer 20-25 minutes.

Preheat oven to 350 degrees F. Cook noodles al-dente and drain. Mix with sour cream, cream cheese, and chopped onions.

Grease a 3-qt. casserole. Put a small amount of meat sauce in the bottom of the pan, then a layer of noodles, and then a layer of grated cheese. Repeat layers and top with meat sauce. Bake at 350 degrees for 35 minutes. This may be frozen and reheated to serve.

To double: Use the Corning lasagna dish. Turne up the temperature to around 400 degrees, covere the dish, and cook it longer, around 45 minutes. Be sure to let it set at least 1/2 hour to firm up.
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