Sunday, November 11, 2012

Italian Beef Casserole

This casserole is adapted from a Southern Living recipe, and it is the definition of comfort food. It is one of Josh's favorite meals that I make, and it is also a great casserole to take to moms with new babies.



Ingredients:
  • 1 pound ground beef

  • 2 (14.5 oz.) cans diced tomatoes with basil, garlic, and oregano

  • 10 oz. can mild Rotel 
  • 6 oz. can tomato paste

  • 1 tsp. salt

  • 1/2 tsp. dried Italian seasoning

  • 1/4 tsp. pepper

  • 12 oz. uncooked medium-size egg noodles

  • 6 green onions, chopped (both green and white parts)

  • 8 oz. container sour cream

  • 6 oz. cream cheese, softened
 (I know this is a weird amount, but 8 oz. is a bit too much)
  • 1.5 cups shredded sharp cheddar cheese

  • 1.5 cups shredded parmesan cheese

  • 1.5 cups shredded mozzarella cheese

The first step is to start boiling the water for the noodles. You want to time it all right so the noodles are warm for mixing with the cream cheese later. 

Then brown the ground beef and drain the grease. 


Add in the diced tomatoes, Rotel, and tomato paste.


And the salt, Italian seasoning, and pepper.




Stir it all together and simmer for at least five minutes.


Boil the noodles according to the package directions.





In a large bowl, add the cream cheese...


sour cream...


green onion...


and the hot noodles.


Mix together.


Put the noodle mixture in the bottom of a greased 9x13 pan (or two 8x8 pans so you can give one away/freeze one for later).


Top evenly with the meat mixture.



Then add the cheese in the order listed. 

First add the cheddar. 


Then the parmesan.


And finally the mozzarella.


See what I mean about comfort food?

Cover with foil and bake at 350 for 30-40 minutes until the casserole is heated through and the cheese on top is melted (you can also freeze the assembled casserole for up to a month, and bake the frozen casserole for 90 minutes or until heated through).


Uncover and broil for approximately four minutes (keep an eye on it so it doesn't burn).


The broiling step is very important because you get this nice browned-cheese crust.


Mmmmmmmm. It smells so good at this point.

Serve with a nice salad and some rolls/garlic bread, and you have a perfect meal.


I hope you enjoy it as much as we do!

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About Me

My name is Catherine, but most of my friends call me Cat. I was born and raised in Austin, went to TCU, and ended up in Dallas for law school (where Josh and I met). I decided that being an attorney was not my cup of tea and pursued a career in legal marketing instead. I am now a mother of two attempting to balance family with a full-time job, which is always an adventure. I love: my sweet babies, handsome husband, very large family, and fabulous friends; trying new restaurants; wine; TCU football; holidays; cooking; pajamas; La Croix; reading; coffee; podcasts; Central Market; carbs; the beach; mani/pedis; Anthropologie; binge-worthy TV shows; trivia; French 75s; Pinterest; cheese boards; The Ticket; dancing; Sprinkles cupcakes; The Texas Rangers; fresh flowers; thunderstorms; naps; Tex-Mex; the Texas Hill Country; porch-sitting; ranch dressing; throwing parties; and my job. I hate: working-mom guilt; snakes; heights; waking up early; ignorant people; stomach bugs; paper cuts; green fruit; bad hair days; snoring; the sound of people eating (Misophonia); Miracle Whip; scary movies; bad drivers; pulpy OJ; trimming baby fingernails; and working out. I think that sums it up.

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