Grandma's Three Cheese Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is the only recipe I have from my grandma on my dad's side. My mom got the recipe from her shortly after she met my dad, and she made it often as I was growing up. Now, I make it for my family, and they really enjoy it! The recipe combines some unique flavors and ingredients, which may appear strange. But, I assure you, give it a try and you will likely be surprised at how yummy it is! Serve with veggies, and bread if you like. Ingredients:
1 lb beef stew meat, cut into small bite sized pieces |
1/2 cup flour |
1 teaspoon paprika |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup canola oil |
1 garlic clove, minced |
8 ounces tomato sauce |
10 1/2 ounces tomato soup |
1 cup water |
1/4 cup chili sauce (i used sweet thai chili sauce. you could also use sriracha, which is spicier.) |
1 teaspoon sugar |
1/4 teaspoon ground oregano |
6 ounces medium egg noodles |
8 ounces cream cheese, softened |
8 ounces small curd cottage cheese |
8 ounces sour cream |
4 ounces mushrooms (fresh or canned) |
4 ounces sliced water chestnuts, drained |
1 cup shredded cheddar cheese |
Directions:
1. Combine flour, paprika, salt, and pepper in large zip top bag. Add meat, shaking well to cover.
2. Heat oil in large skillet until rippling and just starting to smoke. Very carefully, add meat to skillet and cook until browned, approximately 5 minutes.
3. Add minced garlic, and saute 1 minute.
4. Add tomato sauce, soup, water, chili sauce, sugar, and oregano. Simmer until meat is tender, approximately 10 minutes.
5. Meanwhile, cook egg noodles according to package instructions (usually 6-8 minutes in a quart of boiling, salted water.) Drain noodles.
6. Combine meat mixture and noodles with the cream cheese, sour cream, and cottage cheese.
7. Gently stir in the mushrooms and water chestnuts.
8. Pour the mixture into a greased 2 quart casserole dish, and top with cheddar cheese.
9. Bake at 350 degrees for about an hour.
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