Beef Noodle Casserole

Total Time: 1 hr 55 mins Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 8
• 1 tablespoon salt
• 1 3/4 teaspoons onion powder
• 1 3/4 teaspoons garlic powder
• 1 3/4 teaspoons dried oregano leaves
• 1 1/2 teaspoons pepper
• 1 1/4 teaspoons dried thyme leaves
• 1 1/4 teaspoons dry mustard
• 1 teaspoon black pepper
• 1 (12 ounce) bag medium egg noodles
• 7 teaspoons vegetable oil, in all
• 1 1/2 lbs ground sirloin
• 4 ounces cream cheese
• 1/2 cup sour cream
• 1 tablespoon fresh lime juice
• 1 cup chopped green onion (tops and bottoms)
• 1/4 cup chopped fresh parsley
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 teaspoon minced fresh garlic
• 2 1/2 cups beef stock, in all
• 4 tablespoons unsalted butter
• 1 (8 ounce) can tomato sauce
• 1 cup grated monterey jack cheese
• 1 cup grated sharp cheddar cheese

Recipe

• 1 preheat oven to 350°.
• 2 combine the seasoning mix ingredients thoroughly in a small bowl.
• 3 makes 1/4 cup plus 1-1/4 teaspoon.
• 4 cook the noodles al dente according to package directions.
• 5 rinse under hot water, then cold water, and drain.
• 6 pour 1 teaspoon of the oil into your hands and rub into the noodles.
• 7 sprinkle 2 teaspoons of the seasoning mix over the noodles and blend well with your hands.
• 8 place the ground sirloin in a bowl, add 1 tablespoon plus 1 teaspoon of the seasoning mix, and blend it in well with your hands.
• 9 combine the cream cheese, sour cream, line juice, green onions and parsley in a bowl and mix thoroughly with a spoon until completely blended.
• 10 heat the remaining 2 tablespoons oil in a 10-inch skillet over high heat until very hot, about 4 minutes.
• 11 add the onions, celery, garlic and the remaining seasoning mix and cook, stirring occasionally, until vegetables are golden brown and sticking to the bottom of the skillet, about 7 to 8 minutes.
• 12 add 1/2 of the cup of beef stock, scrape the crust from the bottom of the skillet, and cook until another crust forms on the skillet bottom, about 3 minutes.
• 13 add another 1/2 cup stock, scrape up the crust on the skillet bottom, and cook 2 minutes.
• 14 add the seasoned meat, breaking it up with a spoon and cook, scraping occasionally, until most of the liquid has evaporated, about 7 to 9 minutes.
• 15 (be careful not to let the meat get too dry.) add the butter and cook 3 to 5 minutes, without stirring, to allow another crust to form.
• 16 stir in the tomato sauce, scrape the bottom of the skillet, and cook 3 to 4 minutes.
• 17 add the remaining 1-1/2 cups stock and bring to a boil.
• 18 remove from the heat and stir in the sour cream mixture until completely blended.
• 19 spread half the seasoned noodles in the bottom of a deep 10-inch square casserole.
• 20 pour about 3 cups of the meat mixture over the noodles and sprinkle with the monterey jack cheese.
• 21 add the remaining noodles, cover with the remaining meat mixture, and sprinkle the cheddar cheese, evenly over the top.
• 22 bake, uncovered, 25 to 30 minutes, or until brown and bubbly.
• 23 spoon up and serve with a crisp salad.