Beef & Pasta Casserole

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Beef & Pasta Casserole

Marcia Strieber

2 lbs. ground beef                                            10 oz. package egg noodles

4 tsp. salt                                                             2 c. sour cream

2 tsp. sugar                                                         8 oz. cream cheese

2 (16-oz.) cans diced tomatoes                   12 green onions, chopped, using green part too

2 (8-oz.) cans tomato sauce                         2 c. grated cheese for topping

4 lg. cloves crushed garlic

Pepper to taste

Brown meat, drain off fat, then add all seasonings. Add tomatoes, tomato sauce, and garlic. While this is cooking to blend, cook noodles in water with a little oil and drain. To the hot noodles, add sour cream, cream cheese, and onions. Mix well until all cream cheese is well-blended. Make the bottom layer of noodles, add meat sauce, and repeat, ending with meat sauce on top. Cover with grated cheese – Velveeta melts best. Bake in 350 oven for 1 hour or until it is bubbly around edges and very hot in center. Be sure to put a drip pan underneath, as this almost always bubbles over.