Mississippi Noodle Bake

You know that one special dish that you LOVED as a kid – the one that you would always request on your birthday or holidays?  And when you grew up it seemed funny that something so simple could have made you so happy? Well, for me that dish was Mississippi Noodle Bake.  Just thinking of it brings back happy childhood memories!  It’s not fancy… it’s just comfort food!

Mississippi Noodle Bake

1 lb. lean ground beef

1 clove garlic, minced

1 1/2 teaspoons salt

1 teaspoon sugar

1/2 teaspoon ground black pepper

2 (8 oz.) cans tomato sauce (or 1 (15 oz.) can)

1 (8 oz.) package wide egg noodles

2 to 4 green onions, chopped (*see Note at the bottom of recipe)

1 (3 oz.) package of cream cheese, softened

1 cup sour cream

1 cup shredded sharp cheddar cheese

Preheat oven to 350°F.

Cook the ground beef and the minced garlic in a skillet until the beef is no longer pink.  Drain well.  Add the salt, black pepper, sugar and tomato sauce to the ground beef.  Cover and simmer for 15 to 20 minutes.

Cook the egg noodles according to the package directions (just al dente – do not overcook).  Drain thoroughly.

In a small bowl, combine the chopped green onions, cream cheese and sour cream and stir until well blended.

In a 2-quart casserole dish, layer half the noodles, half the cream cheese/onion/sour cream mixture and half the meat sauce.  Repeat the layers once more.  Sprinkle the sharp cheddar cheese evenly over the top.  Bake for 20-25 minutes or until bubbly.

*NOTE:  I don’t particularly like green onions so I use sweet Vidalia onion and alter the recipe as follows:

Cook 1/3 cup chopped sweet onion in the skillet along with the ground beef and garlic.  Leave out the green onion and, instead, add 1/2 tsp. dried parsley flakes to the cream cheese and sour cream mixture.

If you don’t like a strong green onion flavor, use fewer green onions than called for or make the substitution suggested above.