Dried Beef Casserole With Noodles and Sour Cream
This post may contain affiliate links. See my privacy policy for details.
Heighten your hand if you ate thisSour Cream Ground Beef Noodle Goulash as a kid. This is a very retro recipe and so easy that Mr Magpie made it! Yes, the cocktail shaking man in the firm made a casserole for dinner and information technology was astonishing! I won't let him surrender his job as Caput Cocktail Maker someday soon though!
Sour Cream Ground Beef Noodle Casserole is comfort food in a pan!
Over again, Mike didn't think that he was going to like this dish. I recall he has a problem with casseroles. I think that HE thinks that he doesn't like them. (did that sentence make sense? Information technology did in my caput….). I swear he believes that he doesn't like casseroles. Even so every time nosotros brand a goulash like my crazy pop Johnny Marzetti casserole or my Irksome Cooker Baked Ziti he loves them. LOVES them. And so maybe we will only allow him go along thinking that he doesn't like them, because it' not worth the argument.
I have a suspicion that once upon a time he ate a goulash that was far besides rich for his taste and decided that casseroles weren't his affair. Well, too bad for him because he married me and I honey a good casserole. Casseroles are lifesavers during the decorated week total of work, schoolhouse, swim squad etc.
Tips & Tricks for Making Sour Foam Basis Beef Noodle Goulash
- Yous can easily switch the type of noodles that you use in this goulash. Egg noodles are fantastic, elbow macaroni would too piece of work simply since they are and then pocket-sized it will autumn apart a footling bit more – but hey, it would be a sour cream ground beef mac and cheese, I estimate!
- If you are looking to make it lighter, you tin can use ground turkey, low fatty cottage cheese, low fatty sour cream and low fat cheese. I'd too sub in whole wheat noodles. Just remember that depression fatty foods won't accept the same texture to them but they'll nonetheless taste great.
- Leave out the dark-green onions if y'all have kids that don't like them – or you don't like crunchy things in the middle of your casserole. Mike and I are crazy about greenish onions so this was perfect for us!
- Information technology's really of import to cook the noodles to al dente, you don't desire this to be mushy.
Happy cooking!
Love,
Karlynn
Pin This Recipe To Your Supper or Dinner Ideas Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Nutrient Depository financial institution. Acquire how y'all can help hither.
Learn to cook similar the Kitchen Magpie
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Learn More
- 3 cups dry rotini pasta
- ane pound lean ground beef
- 1 medium white onion diced
- one 15 ounces tin can of tomato sauce Flavoured is best
- 2 teaspoons minced garlic
- 1/2 teaspoon black pepper
- 1 cup sour foam
- 1 cup cottage cheese
- 1/2 loving cup Parmesan/Asiago/Reggiano shredded cheese
- 3/four cup green onions diced
- three cups Mexican Cheese Blend shredded
-
Preheat your oven to 350°F. Spray 13x9-inch baking pan and ready aside.
-
Cook the pasta until it'due south al dente (however have some texture to it so it'south not mushy when information technology bakes.) Drain and rinse with cold water to stop the cooking process. Toss with a little chip of olive oil if desired to forbid it from sticking and gear up bated.
-
In a big skillet, fry the beef and white onion together for v to seven minutes, stirring frequently, until the onions are soft and the beef is no longer pinkish; bleed the grease.. Stir in the tomato sauce, garlic and pepper. Stir and cook for another 2-3 minutes.
-
In south big bowl, mix together the sour cream, cottage cheese, shredded Parmesan cheese mixture and ½ cup of the greenish onions. IF yous have picky eaters leave the green onions out I learned the hard way! You tin summit with dark-green onions on personal servings instead.
-
Mix the pasta into the sour cream mixture until coated completely.
-
Spoon half of the pasta mixture into the prepared baking dish. Top with half of the beef mixture and 1 loving cup of the Mexican cheese alloy. Echo with pasta mixture, beef mixture and remaining 2 cups of Mexican cheese. If you want it cheesier on acme, add more cheese!
-
Bake in the preheated oven, uncovered, for 25 to 30 minutes or until the goulash is thoroughly heated and the cheese is melted.
Acme with the remaining green onions.
If you desire to make this taste like lasagna, add in two tsp Italian seasoning to the tomato and beef mixture ( or to taste) and utilise only mozzarella shredded cheese.
Recipe Source
All calories and info are based on a third political party calculator and are an gauge. Actual nutritional info will vary with brands used, your measuring methods etc.
Calories: 504 kcal , Carbohydrates: 21 g , Poly peptide: 43 1000 , Fatty: 26 thou , Saturated Fat: 14 g , Cholesterol: 133 mg , Sodium: 590 mg , Potassium: 597 mg , Fiber: 1 grand , Carbohydrate: 3 g , Vitamin A: 635 IU , Vitamin C: 3.2 mg , Calcium: 430 mg , Atomic number 26: 3.5 mg
All calories and info are based on a third party reckoner and are but an gauge. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more than.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Reader Interactions
Source: https://www.thekitchenmagpie.com/sour-cream-ground-beef-noodle-casserole/
0 Response to "Dried Beef Casserole With Noodles and Sour Cream"
Post a Comment