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Gourmet Beef-Noodle Casserole

Oxmoor House
Yield Serves 6 to 8
Cream cheese and Cheddar cheese make this casserole extra rich and creamy.

Ingredients

  • 1 pound ground beef
  • 1 (14 1/2-oz.) can diced tomatoes
  • 1 (8-oz.) can tomato sauce
  • 1/2 cup green pepper, chopped
  • 1 (4-oz.) can sliced mushrooms, drained
  • 1 clove garlic, chopped
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1/2 cup burgundy wine or beef broth
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1 cup sour cream
  • 1/3 cup onion, chopped
  • 2 cups shredded Cheddar cheese, divided
  • 1 (8-oz.) pkg. wide egg noodles, cooked

How to Make It

  1. Brown ground beef in a skillet over medium-high heat; drain. Add tomatoes, sauce, green pepper, mushrooms, garlic, salt, sugar, and wine or broth; cover and simmer over low heat 10 minutes.

  2. In a medium bowl, blend together cream cheese, sour cream, onion and one cup Cheddar cheese; set aside.

  3. In an ungreased 13"x9" baking pan, layer half the beef mixture, half the noodles and half the cheese mixture; repeat layers. Top with remaining Cheddar cheese. Bake, uncovered, at 350° for 40 minutes.

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