Try this beef noodle casserole recipe for your lunch crew during Beef Month


Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate

Jon’s critique:

May is beef month. Normally for May we do something involving America’s backyard obsession with grilling. In both April and May of each year comes a rush of work and workers around meal time on the farm. The cook has been busy feeding “the crew.” For the cook, she has been reaching to change up the meals and searching “new recipes” for fear that someone will remember that they had a particular meal 90 days earlier. I feel this is a sign the cook needs something more substantial to worry about, but whatever.

I laughed when I saw where this recipe came from. The Cattleman’s Advocate Test Kitchen Cook grew up in Tuscaloosa, a long time ago, ha, ha, haw. This woman has invested a fortune in cookbooks over her lifetime… and a lot of the cookbooks have a story or some history that goes along with them. But I digress.

This recipe lends itself to dishing out to several around a table. It is seemingly easy enough to make, and second helpings signaled mass approval at our lunch table. Try this one for your crew!

Beef Noodle Casserole
Winning Seasonings,
Junior League of Tuscaloosa Alabama

1 (8-ounce) package wide egg noodles
2 pounds ground chuck
½ cup bell pepper, chopped 6 green onions, chopped
Salt to taste
1 (15-ounce) can tomatoes
1 (6-ounce) can tomato sauce
½ teaspoon garlic powder
1 (8-ounce) package cream cheese
½ cup EACH sour cream, cottage cheese, cheddar cheese

Cook and drain noodles according to package directions. Brown the ground chuck. Add bell pepper, onions, and salt to taste. Cook until tender. Add tomatoes, tomato sauce, garlic powder, cream cheese, sour cream, cooked noodles, and cottage cheese. Stir to combine. Place in a 3-quart casserole dish and top with cheddar cheese. Bake 30 minutes at 350 degrees. Serves 10.