A friend at work, Rhonda, gave me this recipe the other day so I figured I'd give it a whirl. It got approval from both Jake and Josh (brother-in-law). woohoo! The only thing is that next time I might add some italian seasonings or something for a bit more flavor. Overall it was delish!Ingredients:
- 1 1/2 lb ground beef
- 1 small onion, chopped
- 2 cans (8oz each) tomato sauce (I used 3 per Rhondas suggestion)
- 1 c. sour cream
- 1 package (3 oz) cream cheese, cubed and softened
- 1 t. sugar
- 1/2-1 t garlic salt (I just used some garlic powder and salt b/c i didnt have this)
- 7 cups uncooked wide egg noodles, cooked and drained
- 1 c. (4 oz) shredded cheddar cheese (again, per Rhonda I used more...almost a whole bag)
- ADDED:
- mushrooms
- fresh garlic
- In a large skillet, cook beef and onion (garlic and mushroom if you add) until the meat is no longer pink; drain
- Remove from heat; stir in the tomato sauce, sour cream, cream cheese, sugar and garlic salt
- Place 1/2 the noodles in a greased 13x9x2 baking dish, top with 1/2 the beef mixture. Repeat layers.
- Cover and bake at 350 for 30-35 minutes or until heated through
- Sprinkle with cheese
- Bake 3-5 minutes or until cheese is melted
