Cold Weather Shelter Sour Cream Casserole
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Ingredients
- are for a large 13 x 9 aluminum pan
- 2-12 oz bags wide egg noodles
- 16 oz. cottage cheese (use regular or low fat)
- 16 oz sour cream (use regular or low fat)
- 4 c. grated cheddar cheese
- 3 lbs. ground round (this will make 8 c. sauce)
- 2 t. salt
- 2 t. pepper
- 1 t. garlic salt
- 2 c. green scallions chopped
- 2- 15 oz cans tomato sauce
Instructions
- Boil egg noodles for 8 minutes or until done according to package directions.
- Drain and cool slightly.
- Add in cottage cheese and sour cream. Mix thoroughly.
- Use half to layer the bottom of the pan. Save half to place on top of the meat sauce.
- Cook ground beef and when browned, add salt pepper and garlic salt. Stir well. Take off heat and add green scallions and then tomato sauce. Set aside to cool and then add on top of the layered noodle mixture.
- Top with the second half of the noodle mixture.
- Sprinkle top with 4 cups grated cheddar cheese.
- Bake at 350 degrees until warmed through (about 30 min)
Notes
Menu: Sour cream casserole Salad with Ranch Dressing Rolls Cookies Notes: 12 oz dry noodles is 8 cups; 12 oz cooked is approximately 7 cups noodles 4 cups cheddar cheese is 16 oz. shredded 3 pounds of ground beef (browned with sauce) makes 8 cups. One large aluminum pan will serve 18-20 people. Other notes: 1 oz salad dressing per person 4 oz salad per person ================================================= Shopping list Other items needed: napkins ice salt (mary ann has extra and will bring) pepper aluminum foil coffee punch (not orange) hotsauce creamer sugar stirrers for 150 people: 8 trays, one vegetarian (Smart n Final) 22 lbs ground beef 250 oz. of tomato sauce (or 16 cans of 15 oz. tomato sauce) 3 - 16 oz bags of green onion 16 (12 oz bags of wide egg noodles) 8 - 16 oz cottage cheese 8 - 16 oz sour cream 4 - 32 oz grated cheddar cheese Make veggie mix of onions, peppers mushrooms etc. for veggie one
- are for a large 13 x 9 aluminum pan
- 2-12 oz bags wide egg noodles
- 16 oz. cottage cheese (use regular or low fat)
- 16 oz sour cream (use regular or low fat)
- 4 c. grated cheddar cheese
- 3 lbs. ground round (this will make 8 c. sauce)
- 2 t. salt
- 2 t. pepper
- 1 t. garlic salt
- 2 c. green scallions chopped
- 2- 15 oz cans tomato sauce
Recipe Notes
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