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2024-04-24 04:53:44
Texas Beef Casserole
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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
- Chop onions, leaving some of the green tops.
- Cook noodles per package directions.
- Mix together sirloin, salt, sugar, tomatoes, tomato sauce, garlic salt, and pepper, to taste.
- Put mixture in skillet & cook till meat loses its real red color.
- Preheat oven to 350° F.
- Mix noodles together with sour cream, cream cheese, & onions.
- Alternately layer meat mixture & noodle mixture in large casserole, sprinkling each layer with Cheddar.
- 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.)