Tuesday, August 26, 2014
Chili-Beef Casserole - 1967 cookbook
1 Tbsp. oil (I didn't use this)
1 lb. ground beef
1 med. onion, chopped
1 clove of garlic, minced
2 Tsp. chili powder
1 can chili-beef soup (I used a can of hot dog chili)
1 cup sour cream
2 cups egg noodles, cooked
Grated Parmesan cheese (I used Colby, shredded)
Preheat oven to 350 degrees. Heat oil in skillet; add meat, onion, garlic and chili powder (my ground beef was 85/15 so I didn't use oil). Cook, stirring, until meat loses its pink color and onion is lightly browned. Stir in soup and sour cream and simmer 5 minutes. Place half of the cooked noodles in 1 1/2 quart casserole dish (sprayed with non-stick). Sprinkle with a generous amount of cheese. Cover with half of the meat mixture. Repeat layers with remaining noodles and meat. Top with another generous amount of cheese. Bake 40-45 minutes. Serves 6
Comments: This recipe came from 1967 cookbook Favorite Recipes of Episcopal Churchwomen - Meats. It's simple to make and so delicious. I didn't use the egg noodles but used wheat noodles which gave it a firmer texture when biting into the noodles. As for the cheese change, I really thought the Colby or even Cheddar would fit my taste best. I probably used about 1/2 cup of cheese in each of the layers calling for it. I've not seen the chili-beef soup but did have a can of hot dog chili in the pantry. This is a dish that will never go out of taste.
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