Beef Sour Cream Pasta

posted by Linda in MO 07-12-99 7:24 PM

* Exported from MasterCook *
Sour Cream Pasta Casserole
Serving Size : 8 Preparation Time :0:00
Categories : Ground Beef Pasta

Amount Measure Ingredient -- Preparation Method

1 pound ground beef
1 clove garlic -- minced
or 1/2 teaspoon garlic powder
1 can diced tomatoes -- (14.5 oz)
1 can tomato sauce -- (8 oz)
1 can mushrooms -- drained
or fresh mushrooms
salt and pepper -- to taste
1/2 teaspoon sugar -- (1/2 to 1)
1/2 cup burgundy wine -- optional
8 ounces extra wide egg noodles
3 oz. cream cheese -- softened (3 or 4 oz.)
1 cup sour cream
1/2 cup sliced green onion
4 ounces grated sharp cheddar cheese

Preheat oven to 350F.

Brown meat with the garlic till no longer pink, breaking it up as it cooks. Drain fat.

Stir in tomatoes, tomato sauce, mushrooms, salt, pepper, sugar and burgundy.

Reduce heat to low and simmer uncovered for 10 to 20 minutes; until thickened a bit.

Cook noodles according to package directions and drain.

In a medium or large bowl combine cream cheese, sour cream and onion.

Add drained noodles and stir.

Spread a third of meat mixture over bottom of 3-quart casserole dish sprayed with Pam.

Cover with half the noodles.

Repeat layers, ending with meat.

Sprinkle top with sharp cheddar cheese.

Bake covered for 15 minutes. Uncover and bake another 10 minutes or so until hot and bubbly.

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