Monday, March 7, 2011

Fearless Females - Day 7 - Beef Noodle Casserole

One of the Fearless Females I will be writing about is my grandmother, Maude Emma Hardenbrook Agard.  To this point I have not found that her first name has any family significance, but her middle name, Emma, is for her grandmother, Emma Brown Higgins Hardenbrook, who died shortly after giving birth to Enos H. Hardenbrook, Maude’s father.
Maude Emma Hardenbrook Agard
Maude Emma loved to cook, and for her every meal was an event.  The table was set with tablecloth and china. Her best serving dishes were used to serve the food.  Occasionally I will decide not to dirty a serving dish when there is only the two of us, and consequently will say to my husband, “Don’t tell my grandmother!” that I am asking him to help himself from the pot that the item was cooked in.

We love the beef noodle casserole recipe she made. It is comfort food. You can substitute low fat cream cheese and sour cream.

Beef Noodle Casserole
Maude Emma Agard
1-1/2 Lbs. ground beef                                                2 Tablespoons butter
1 Clove garlic                                                                1 – 8 ounce pkg egg noodles
2 – 8 ounce cans tomato sauce                                    6 Scallions, chopped
3 – Ounces cream cheese                                             1 Cup sour cream
½ Cup grated sharp cheddar cheese                           Dash salt and pepper

Saut√© beef in butter until brown. Add tomato sauce, sugar, salt and pepper. Cover and simmer for 15 minutes. Chop scallions and combine with sour cream and cream cheese. Cook noodles. Put in buttered casserole. Cover with ½ scallion, cream cheese and sour cream mixture. Add all of the meat-tomato mixture. Top with remaining cream mixture and spring the top with the grated cheddar cheese. Bake for 30 minutes at 350 degrees. Serves 8-10.

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