Cost per serving $1.42 view details
- 2 TBSP vegetable oil, divided Didn't use this
- 1 lb lean ground beef I used about a pound and a half
- 2 onions finely chopped I used much less
- 4 stalks celery thinly sliced I left this out
- 4 cloves garlic minced I only used 2
- 2 tsp dried oregano leaves I used dried oregano but it wasn't the leaves
- 1 tsp salt
- 1 tsp cracked black peppercorns I just used regular black pepper
- 1 c. beef stock I used chicken stock because it's what I had
- 1 c. tomato sauce
- 4 oz cream cheese softened and cubed
- 8 oz egg noodles cooked and drained Pretty sure I used more than that
- Cheddar Crumb topping
- 1 c dry bread crumbs I used crushed Ritz crackers
- 2 tbsp melted better I just cubed the butter and put it on top
- 1 c. shredded Cheddar cheese
- 1. In a skillet, heat 1 TBSP of the oil over medium high heat for 30 seconds. Add beef and cook, stirring and breaking up with the back of a spoon until no longer pink, about five minutes. Removed with a slotted spoon and set aside. Drain off liquid in pan.
- 2. Reduce heat to medium and add remaining oil to pan. Add onions and celery and cook, stirring until softened, about five minutes. Add garlic, oregano, salt and peppercorns and cook stirring, for 1 minute. Add stock, tomato sauce and cream cheese and cook, stirring until cheese is melted. It takes longer for the cream cheese to melt than I thought it would. Make sure you already have the onions cut up because I just cut them into the pan and I think I ended up cooking them a little too long.
- 3. To assemble casserole spoon 1/2 c. tomato sauce mixture in bottom of slow cooker stoneware. Cover with half of the meat then half of the noodles. Repeat layers of meat and noodles. Finish with a layer of sauce. Cover and cook on low for 5-6 hours or on high for 2 1/2 to 3 hours until mixture is hot and bubbly. I did more than 2 layers, hence using a pound and a half of ground beef. I cooked it on high and it was done after an hour so that's when I did the topping. It would have gone mushy if I would have cooked it longer than that. Once I put the topping on, I turned it down to low for about 30 minutes. My casserole never got bubbly. I don't know if it's because I did more layers so there wasn't as much sauce in one area as there would have been with just two layers. I also ended up stirring my casserole after it had been cooking for a bit because it looked like some of the noodles were starting to dry out a bit.
- 4. Cheddar Crumb Topping: In a bowl, combine bread crumbs and butter. Add cheese and stir well. Spread over casserole and cook on high for 30 minutes until cheese is melted and top is bubbly. Again, mine never got bubbly. I just crushed Ritz crackers on top of the casserole & the chunked the 2 TBSP of butter over the crackers and then covered with Cheddar.
- I was worried it was going to taste funky because the smell of the tomato sauce wasn't too great. The sauce does turn a slightly different color after the cream cheese melts too. It ended up looking a bit like Hamburger Helper and tasting a little like Goolash.
- The book says you can partially prepare the dish before it's cooked. Complete steps 1 and 2, chilling cooked meat and onion mixture separately. refrigerate for up to 2 days. When you're ready to cook, continue cooking as directed in the recipe. If the tomato mixture has thickened with chilling, heat it gently until it is a spreadable consistency. To facilitate preparation, the night before you plan to cook the casserole, shred Cheddar cheese, cover and refrigerate.
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|Amount Per Serving||%DV|
|Serving Size 235g|
|Recipe makes 8 servings|
|Calories from Fat 209||47%|
|Total Fat 23.63g||30%|
|Saturated Fat 9.86g||39%|
|Trans Fat 0.64g|
|Total Carbs 35.94g||10%|
|Dietary Fiber 2.9g||10%|