Hamburger Noodle Bake
This is another of those great recipes that freezes so well. So, why not make two and get one in the freezer.
- 8 oz pkg. medium egg noodles
- 2 lbs hamburger
- 1 Tbsp DLS* OR 1 tsp seasoned salt and 1 tsp seasoned pepper
- 1 tsp salt
- 2 tsp sugar
- 2 garlic cloves, crushed
- 2 14 oz cans tomato sauce
- 4 oz cream cheese, at room temperature
- 1 cup sour cream
- 6 small green onions, chopped
- 1 ½ cups medium cheddar cheese, grated
Cook the noodles according to the package directions.
Brown the hamburger, drain off fat and add spices, sugar, garlic and tomato sauce. Simmer for 10 minutes to blend flavors. Note: An alternative to this step is to use the Dymond Lake Spaghetti Sauce.
Cream the cheese and add sour cream and onions.
Place half of the noodles in the bottom of a 4-quart (4L) casserole or 9 x 13” baking dish. Cover with half of the cheese mixture and then half of the meat mixture. Repeat. Top with the grated cheese.
Bake, uncovered, at 350℉ for 30-40 minutes, until hot and bubbly and the cheese is melted.
An equal amount of cottage cheese can be substituted for the cream cheese and sour cream, if you like.
*DLS = Dymond Lake Seasoning. This unique spice blend is a poorly kept family secret crafted and sold by Doug and Helen Webber, grandparents of blog contributors Karli, Jayne and Becca.
CREDIT: This recipe is from the bestselling cookbook Blueberries & Polar Bears by Helen Webber and Marie Woolsey.