Beef Noodle Casserole
Makes 8 to 10 servings
Although it may at first seem a homely dish, you'll find the seasonings both sophisticated and satisfying.
4 tablespoons Chef Paul Prudhomme's Meat Magic® OR
1¼ teaspoons dry mustard
1 (12 ounce) bag medium egg noodles
2 tablespoons plus 1 teaspoon vegetable oil, in all
1½ pounds ground sirloin
4 ounces cream cheese
½ cup sour cream
1 tablespoon fresh lime juice
1 cup chopped green onions (tops and bottoms)
¼ cup chopped fresh parsley
1½ cups chopped onions
1 cup chopped celery
1 teaspoon minced fresh garlic
2½ cups beef stock, in all
4 tablespoons unsalted butter
1 (8 ounce) can tomato sauce
1 cup grated Monterey Jack cheese
1 cup grated sharp Cheddar cheese
how to prepare
Combine the first 2 ingredients to make the Seasoning Mix.
Preheat the oven to 350 degrees. Combine the Seasoning Mix ingredients thoroughly in a small bowl. Makes ¼ cup plus 1¼ teaspoons. Cook the noodles al dente according to the package directions. Rinse under hot water, then cold water, and drain. Pour 1 teaspoon of the oil into your hands and rub into the noodles. Sprinkle 2 teaspoons of the Seasoning Mix over the noodles and blend well with your hands.
Place the ground sirloin in a bowl, add 1 tablespoon plus 1 teaspoon of the Seasoning Mix, and blend it in well with your hands. Combine the cream cheese, sour cream, lime juice, green onions, and parsley in a bowl and mix thoroughly with a spoon until completely blended.
Heat the remaining 2 tablespoons oil in a 10-inch skillet over high heat until very hot, about 4 minutes. Add the onions, celery, garlic and the remaining seasoning mix and cook, stirring occasionally, until the vegetables are golden brown and sticking to the bottom of the skillet, about 7 to 8 minutes. Add ½ cup of the beef stock, scrape the crust from the bottom of the skillet, and cook until another crust forms on the skillet bottom, about 3 minutes. Add another ½ cup stock, scrape up the crust on the skillet bottom, and cook 2 minutes. Add the seasoned meat, breaking it up with a spoon, and cook, scraping occasionally, until most of the liquid has evaporated, about 7 to 9 minutes. (Be careful not to let the meat get too dry.) Add the butter and cook 3 to 5 minutes, without stirring, to allow another crust to form. Stir in the tomato sauce, scrape the bottom of the skillet, and cook 3 to 4 minutes. Add the remaining 1½ cups stock and bring to a boil. Remove from the heat and stir in the sour cream mixture until thoroughly blended.
Spread half the seasoned noodles in the bottom of a deep 10-inch square casserole. Pour about 3 cups of the meat mixture over the noodles and sprinkle with the Monterey Jack cheese. Add the remaining noodles, cover with the remaining meat mixture, and sprinkle the Cheddar cheese evenly over the top. Bake, uncovered, 25 to 30 minutes, or until brown and bubbly.
Spoon up and serve with a crisp salad.
Copyright © 1991 by Paul Prudhomme