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This recipe was submitted to the cookbook by Isabel Endslow. She was a lifelong educator who died at age 90 in 1985, having never married. (www.newspapers.com/clip/37362669/obituary_for_isabel_k_en...)

Servings: 12 to 16 (This number is from the cookbook & very accurate. Easy dish with which to feed an army!)

Servings: 12-16 (This number is from the cookbook & very accurate. Easy dish with which to feed an army!)
Ingredients
  • 2 lbs. ground sirloin
  • 3 tsp. salt
  • 4 tsp. sugar
  • 32 oz. canned tomatoes
  • 1 tsp. garlic salt
  • 1 small can tomato sauce
  • black pepper
  • 1 lb. thin egg noodles (uncooked)
  • 1 pt. sour cream
  • 9 oz. cream cheese
  • 12 green onions
  • 2 c. grated Cheddar
Steps
  1. Chop onions, leaving some of the green tops.
  2. Cook noodles per package directions.
  3. Mix together sirloin, salt, sugar, tomatoes, tomato sauce, garlic salt, and pepper, to taste.
  4. Put mixture in skillet & cook till meat loses its real red color.
  5. Preheat oven to 350° F.
  6. Mix noodles together with sour cream, cream cheese, & onions.
  7. Alternately layer meat mixture & noodle mixture in large casserole, sprinkling each layer with Cheddar.
  8. Sprinkle more cheese on top & bake 35 to 40 mins.
Notes
  • Family gave this dish high praise. Could have been creamier, I think, but that can be fixed by adding more cream cheese & sour cream.
  • SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)
 

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