- 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.
"I am long overdue to share a recipe that my family has been enjoying for many years -- Amish Casserole. 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!"