When it’s freezing temperatures out there, this is the kind of “grub” I want from the oven– “comfort food” that will ultimately demand a second helping. This particular recipe is somewhere between spaghetti and lasagna as far as taste goes. It might seem like a whole lot of scallion, like it’s too much, but do use the entire “bunch” because it sets it off with a good balance, actually– the entire bunch of scallions that you buy packaged from the produce department is not overly done in this. It’s certainly not too much, so use the whole bunch, chop them up and gladly cook them in this dish– It’s perfect with the amount of scallions that the recipe calls for.
– adapted from Food Network –
Preheat oven to 425˚. Oil a 2-quart baking dish. Salt water in a large pot, bring to a boil to cook al denté 3 cups (5 ounces) wide egg noodles.
In the meantime, ground 12 ounces ground beef.
When noodles are cooked, mix them with 1 1/2 cups sour cream,
1/2 cup grated Parmesan, and 1/4 teaspoon salt. Place in the bottom of the casserole dish or baking pan.
Cook just tender into the hamburger after the meat’s been browned enough to where no pink is visible, red pepper and 1 bunch scallions.
When vegetables are cooked tender, stir in 1 tablespoon tomato paste, Italian seasoning, and salt and ground pepper.
Add 1 14 1/2-ounce can petite, diced tomatoes. Cook until “saucy” then spoon onto pasta. Cover with 2 cups shredded cheddar.
Bake 15 to 20 minutes; let set from the oven 10 minutes before serving. You will like/love this.
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