For today's Vintage Recipe, I thought a casserole might be just the right thing as we all get busier and busier preparing for the holidays. It's so nice to be able to have a whole meal in one dish, and this recipe can be made ahead of time and refrigerated until you are ready to bake it.
This recipe is from the 1958 Good Housekeeping's Casserole Book.
Martha's Company Casserole
4 cups noodles (1/2 lb.)
1 tbsp. butter or margarine
1 lb. ground beef
2 8-oz. can tomato sauce
1/2 lb. cottage cheese (1 cup)
1 8-oz. package soft cream cheese
1/4 cup sour cream
1/3 cup scallions
1 tbsp. minced green pepper
2 tbsp. melted butter or margarine
Cook noodles as package directs; drain.
Meanwhile, in butter in skillet, saute beef until browned. (*I used olive oil instead of butter). Stir in tomato sauce. Remove from heat. (*The directions do not say anything about draining the fat before adding the sauce, but I did.)
Combine cottage cheese, cream cheese, sour cream, scallions and green peppers. (*I used lower fat versions of all of the cheeses. I also used red pepper instead of green because that was what I had in the fridge.)
In a 2 qt. casserole, spread half of the noodles; cover with cheese mixture;
...then cover with rest of noodles. Pour melted butter over noodles, then tomato-meat sauce. Refrigerate.
(*I sprinkled a little bit of low fat cheddar cheese on top too.)
About 1 hour before serving, start heating oven to 375 degrees. Bake casserole 45 min. Makes 6 servings.
YUM! It comes out all cheesy and bubbly, and reminded me very much of a homemade Hamburger Helper-type dinner. Which sometimes is not so bad! A little bit of comfort food, after a long busy day of shopping and decorating, is a real nice thing.
I would make a salad with it, and it would be a perfect meal I think even the little kiddles would like.
And a little eye-candy for dessert! Vintage casserole dishes...
I, of course, love the chicken one.
OK, so now that you ate dinner, back to wrapping presents and decorating that tree!!