Minced Beef and Noodle Casserole |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A hearty winter meal on its own or a light tasty summer meal with salad. I've been making this for years and have forgotten where it came from, but I know that now it's got my own personal recipe additions of more of everything. It's become the favourite of my children and their friends...and their friends. Ingredients:
1 lb minced beef |
1 cup tomato sauce (or combination of sauces to taste) |
2 teaspoons mixed herbs |
3 cups grated cheddar cheese |
2 beef bouillon cubes (equivalent to two teaspoons beef stock powder) |
2 tablespoons cornflour (mixed in sufficient water to make a paste) |
2 cups water |
salt |
fresh ground black pepper |
1 dash olive oil or 1 dash preferred oil |
salt and pepper |
300 g egg noodles, fetteccine or linguine (i prefer egg noodles) |
Directions:
1. Boil egg noodles (fetteccine or linguine) in water until al dente.
2. Rinse, drain and leave.
3. Brown minced beef in oil, stirring regularly.
4. Add crushed stock cubes (or powder).
5. Add water.
6. Stir in tomato sauce.
7. Add mixed herbs.
8. Stir in salt and pepper to taste.
9. Stir in corn flour paste until mixture combines and thickens.
10. Simmer for 5 minutes.
11. Stir, then take from heat.
12. In a large oblong or square casserole dish, spread half the noodles.
13. Spoon, spread and cover the noodles with half the meat mixture.
14. Spread half the grated cheese over the meat mixture.
15. Repeat a noodle, meat and cheese layer.
16. Bake in medium oven (180C degrees or 350F degrees) 'till browned.
17. Take from oven, cut into meal portions and serve with fresh salad and crusty bread.
18. Can be made before hand and heated when the hordes arrive for their favourite meal.
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