I posted this recipe once before, but I shouldn't have. I used shells that time because I didn't have egg noodles, and I used MorningStar Farms recipe crumbles - sort of like fake ground meat. So this is my post re-do with the real ingredients. It's a great casserole for a cold night, and the leftovers reheat well. I sometimes add a touch more sour cream when reheating it just so it doesn't get too dry.
- 1 lb lean ground meat
- 1/2 onion, chopped
- 2-3 cloves garlic, chopped
- Approx 1 tsp Kosher salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 tbsp dried parsley flakes
- 1 package dry gravy mixed with one cup of water, heated
- 8 oz egg noodles, cooked
- 6 oz sour cream
- 1/2 c shredded cheese, I like to use a Mexican blend
- Heat a large saute pan and add ground meat. Cook until just about done and drain off any grease.
- Add onions and garlic; cook a few minutes
- Add salt, pepper, red pepper flakes, and parsley.
- Transfer meat to a large bowl; mix with the cooked egg noodles and hot gravy. Let cool for about 15 minutes. Taste the mixture and adjust salt and pepper if needed.
- Add sour cream and most of the cheese. Mix well.
- Transfer to a casserole dish and top with the rest of the cheese
- Bake on 350 for about 20-25 minutes, or until hot and bubbly.
There is nothing fancy or gourmet about this dish, but it's very tasty and comforting, especially on a cold night.Print this post