 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
My grandmother brought this recipe with her from Scotland. I like to make it for church suppers and picnics. Ingredients:
1-1/2 pounds ground beef |
1 small onion, chopped |
2 cans (8 ounces each) tomato sauce |
1 cup (8 ounces) sour cream |
1 package (3 ounces) cream cheese, cubed and softened |
1 teaspoon sugar |
1/2 to 1 teaspoon garlic salt |
7 cups uncooked wide egg noodles, cooked and drained |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook beef and onion until meat is no longer pink; drain. Remove from the heat; stir in the tomato sauce, sour cream, cream cheese, sugar and garlic salt.
2. Place half of the noodles in a greased 13-in. x 9-in. baking dish; top with half of the beef mixture. Repeat layers. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted. Yield: 6 servings.
|
|