A few months ago, Ralphie hosted a little freezer meal swap. One of the women brought this and said, “I love this recipe. I got it from Holly after she made it for a big dinner she hosted and I had to have the recipe.”
I laughed because Holly had gotten the recipe from me one time when we took dinner to their house years ago, and I felt quite pleased that it’s continued to make the rounds. I know it sounds like something horrifying (that probably isn’t so much cooked as assembled from pre-made ingredients), but it’s actually delicious, easy to toss together, and not full of fake foods.
Even as I become more of a food snob, I still love this recipe. Plus, we always have some leftovers and it’s just as good the next day.
This is a recipe I turn to when I need a reliable crowd-pleaser. Or a Bart-pleaser. Because this is one of his favorites. (The recipe is one we got from his mom).
(adapted from Cooking Light)
1 pound ground beef
1/2 onion, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce can tomato sauce (with garlic, if you’d like. Sometimes I just add a little minced garlic).
1 1/2 cups sour cream
4 ounces cream cheese, softened
8 ounces uncooked angel hair pasta (I use whole wheat)
1 1/4 cups (about 5 ounces) shredded cheddar cheese
Preheat oven to 350°.
Bring a large pot of water to boil on the stove.
Cook meat and onion in a large skillet over medium heat until browned, stirring to crumble. Drain if desired (I never do). Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer while you prepare the other parts.
Put the pasta in the pot of water, let cook until soft (usually about four minutes for angel hair). Drain and pour into a 2-quart casserole dish.
Combine the sour cream and cream cheese in a small bowl, and spread over the angel hair noodles. Top with meat mixture. Sprinkle with cheddar cheese.
Cover with foil and bake at 350° for 15-20 minutes. Remove foil and bake an additional 5 minutes or until cheese is bubbly.