Ingredients
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1 lb ground beef
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1 teaspoon salt
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1/4 teaspoon pepper
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2 garlic cloves, crushed
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1/2 teaspoon oregano
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1 (16 ounce) can diced tomatoes
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1 (8 ounce) can tomato sauce
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1 (7 ounce) can chopped green chilies
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1/8 teaspoon allspice (to taste)
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8 ounces egg noodles
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1 cup sour cream
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4 ounces cream cheese
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8 green onions, diced
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salt, for noodle mixture
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1/2 cup grated cheddar cheese
Instructions
- Brown meat and drain.
- Add salt, pepper, garlic, oregano, tomatoes, tomato sauce and green chilis. Cook ten minutes and turn off heat.
- Boil water for pasta, adding 1 t salt and no oil. Cook noodles for 7-8 minutes and drain.
- While noodles are still hot, add sour cream, cream cheese and green onions.
- Grease a large, deep casserole dish. I use one that's just over 10 x 10 and about 3 1/2 inches deep.
- Layer noodles, then meat, then noodles and then meat.
- If you make this up the day before, stop at this point, cover and refrigerate. When ready to cook, let casserole sit out of the fridge for a half hour and increase cooking time by 10-20 minutes.
- Bake, uncovered, at 350 degrees for 35 minutes. If your casserole is in a larger (more shallow) pan, reduce the cooking time slightly.
- Add grated cheese and continue baking until cheese is melted.