- Servings: 6- 8
- 2 cups sour cream (a 16-ounce container)
- 2 cups small-curd cottage cheese (a 16-ounce container)
- 1/4 cup finely chopped onion
- 2 Tbsp. minced fresh parsley
- 1 7- to 8-ounce package medium egg noodles
- 1 Tbsp. vegetable oil
- 2 pounds lean ground round or well-trimmed chuck
- 2 6-ounce cans tomato paste
- 1 Tbsp. minced fresh basil, or 1 tsp. dried
- 1 Tbsp. minced fresh oregano, or 1 tsp. dried
- 1 tsp. salt
- 1/2 tsp. coarsely ground black pepper
In a small mixing bowl, combine the sour cream, cottage cheese, onion, and parsley; set aside. In a large saucepan, cook the noodles according to the package directions.
Drain and set aside.
Heat the oil in a large saute pan, over medium heat, and add the ground beef, stirring now and then until the meat is no longer pink. Drain off all liquid and discard.
Stir in the tomato paste, basil, oregano, salt and pepper and simmer for 5 minutes.
Preheat the oven to 325-f degrees. Grease a 9 x 13-inch pan and begin layering as follows: one-third of the meat sauce, one-half of the noodles, and one-half of the sour cream mixture. Repeat these layers, ending with the meat sauce. Bake uncovered for 1 hour or until the casserole is golden brown and bubbly.
Allow to stand for 15 minutes, then serve.
The official name is, "Creamy Noodle and Ground Beef Casserole," but since it came from an Amish cookbook, I always just called it the Amish Casserole. Whenever I make this dish, it makes me think of home. Total comfort food and delicious flavors. Enjoy!"