Warning: This recipe isn’t keto friendly; this recipe isn’t low-carb; this recipe isn’t low fat; this recipe isn’t loaded with vegetables and it doesn’t pack a huge nutritional punch. Haven’t you heard? We are in the middle of a pandemic and the best food to eat in a pandemic is COMFORT FOOD!
This dish is so simple to make I put it together from start to finish in less than thirty minutes. If you have children, I am certain they will love this. What’s not to love?
Since I am pretty certain most of you know how to chop veggies, brown ground beef and mix things in a bowl, I am sparing you photos of all of that. Instead, here is what your layers will look like.
Top it with the Cheese:
Here it is out of the oven garnished with basil:
Now IF you really wanted to, you could add some extra veggies to the meat mixture. Spinach and mushrooms would be great in there–even frozen peas. Use your imagination.
We served ours up with a drizzle of Sriracha and some more fresh herbs. I think a healthy dollop of sour cream (and even a little salsa) would be delightful as well.
Kicked up Beef Noodle Casserole (ala: Bahbah)
8 oz. package egg noodles
2 Tbsp. Olive oil
1 ½ Lb. ground beef (can substitute ground chicken, turkey or pork)
1 large green pepper, diced
1 large onion, diced
(1) 15 oz. can tomato sauce
(1) 15 oz. can diced tomatoes, drained
3 cloves garlic, minced (more if you are a garlic freak like me)
2-3 Tbsp. Italian seasoning
2-3 Tbsp. Fresh basil, chopped
2 Tbsp. fresh chives, chopped
S & P to taste
8 oz. package cream cheese, softened
1 cup cottage cheese
1 cup sour cream
2 Cups Mozzarella, grated (don’t be lazy, do it yourself)
1-2 Cups sharp cheddar, grated (see above)
Preheat oven to 375 degrees
Over medium heat, brown the ground beef in skillet with 2 Tbsp. Olive oil. Season with salt and pepper, 1 Tbsp. Italian Seasoning and garlic.
Meanwhile, boil the pasta according to package directions.
In a bowl, mix together soften cream cheese, cottage cheese, sour cream, 1 cup of Mozzarella cheese, 2 Tbsp. fresh chives, salt & pepper and a pinch of Italian seasoning.
When the meat has browned, add in the onions and peppers and cook about five minutes until softened. Then mix in the drained diced tomatoes and tomato sauce. Add another Tbsp. of Italian seasoning and a few pinches of salt and pepper. Simmer 2-3 minutes.
Remove meat mixture from heat and add in the drained pasta and 2 Tbsp. fresh basil. Stir well to incorporate.
Grease a 9 x 13” baking dish, add half of the meat and noodle mixture to the bottom as the first layer. Spread the cheese evenly over the layer, then add the rest of the meat and noodles over it.
Top with the remaining Mozzarella and Cheddar cheeses.
Bake 20-25 minutes until brown and bubbly. Garnish with the remaining fresh Basil.
Let cool at least 15 minutes before serving. (Tastes GREAT the second day and it freezes well too!)