Company Casserole ~ by Kelsey

This is from my "A Taste of Oregon" cookbook.  I am going to post the recipe as it is written in the book, but I will note the changes I made when I prepared it.  This was SO good.  Even Grace ate it, and she NEVER eats what I cook for dinner.  I completely left out the butter this recipe calls for, and it was still very rich!

Ingredients:
4 cups uncooked egg noodles
2 pounds ground beef ( I used 1.5 lbs since that's how ours is packaged)
1 tablespoon butter (again, I left out the butter)
4 8-oz cans tomato sauce
1 cup cottage cheese
1 8-oz package cream cheese
1/4 cup sour cream
1/3 cup chopped scallion or onion
1 tablespoon chopped green pepper (Now this confused me.  One tablespoon?  Seemed like a typo.  I used one whole green pepper)
2 tablespoons butter, melted (again, omitted by me)

Cook and drain noodles.  Saute beef in large skillet, using one tablespoon butter, until brown.  Stir in tomato sauce and remove from heat.  Set aside.  Combine in a bowl the cottage cheese, cream cheese, sour cream, scallion, and green pepper.  Using a 3-quart casserole, spread half the noodles, then cover with the cheese mixture.  Add the rest of the noodles. (I found it hard to spread the cheese on the noodles, so I ended up just mixing the cheese with the noodles.)  Pour two tablespoons of melted butter over top of noodles.  Cover with meat mixture.  Bake uncovered for 30 minutes at 375.

Beef Stroganoff ~ by Sarah

This recipe is a combination of what Mom has always done and some things I've added and changed over the past few years when I've made it.  Wes could eat gallons of this stuff!

Ingredients:
2-3 lbs. beef (like petite sirloin, round steak, London broil, etc.), trimmed and cut into strips
olive oil
1-2 cloves of garlic, diced
1 can beef broth
Worcestershire sauce
garlic salt, seasoned salt, pepper to taste
1 medium package wide egg noodles
2 cans cream of mushroom soup
8 oz. sour cream
2 T. butter
1 package fresh mushrooms, sliced
fresh Italian flat-leaf parsley (you can use dried parsley flakes in a pinch)

Directions:
Heat a large skillet with olive oil over medium-high heat.  Add garlic, beef, and desired seasonings.  Cook just until beef is no longer pink on the outside.

 

Add the can of beef broth and a few good dashes of Worcestershire sauce to the beef.  Mix well, cover pan, and simmer for at least 20 minutes, stirring occasionally.  (Tougher cuts of beef like round steak may need a longer simmer time.  You want the meat to easily cut with a fork.)  Meanwhile, cook egg noodles according to package directions and set aside.  When meat is tender, add the two cans of soup and the sour cream to the pan and mix well.  Simmer over low heat until heated well throughout.

Meanwhile, saute mushrooms in butter until tender.  Chop parsley into small pieces.  Add noodles, mushrooms, and parsley to the beef and soup mixture.

 

Mix well and allow to simmer over low heat for a few minutes until heated uniformly.  Enjoy!