When I cook I am all about easy with ingredients I have on hand or not hard to get. Once again I will be sharing a recipe that I have made for years. It is an easy make ahead ground beef casserole. With pasta and lots of cheesy goodness. Did I say you use lasagna noodles? Along with sour cream and cream cheese. Now with all of those ingredients how can you not like it?
As usual with most of the recipes, I share I do make adjustments. The recipe calls for water chestnuts. I can take them or leave them, so if I don’t have them I make this without the water chestnuts.
Same with the green onions. I substitute a white or yellow onion if I happen to have that instead. So see you don’t have to follow a recipe to the letter.
I am a ground beef kind of girl so I have never used ground turkey. I bet that can be substituted for the beef. Let me know how it is if you try it with the ground turkey.
If you like cheese as I do then you will add extra on top like I do. I think you will be thanking me for sharing this. It is a perfect meal for the cooler days to come. An easy make ahead ground beef casserole is a stick to your ribs kind of dinner. If you should have any extra it freezes well. This is the perfect dish to serve in the cooler months when we turn to comfort food.
- 8 Ounces 1 Inch Wide Noodles Cook and drain
- 1 Pound Ground Beef Browned
- 15 Ounce Can Tomato Sauce
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 16 Ounces Sour Cream
- 3 Ounces Cream Cheese
- 1 Can Waterchestnuts Sliced and drained
- 6 Green Onions Chopped, including tops
- 3/4 Cups Diced Celery
- 1/2 Pound Grated Sharp Cheddar Cheese
Layer the following ingredients in a 9-inch x 13-inch baking pan.
8 ounces of cooked noodles
Ground beef that has been browned with the tomato sauce and salt and pepper, Cover and cook for 20 minutes. Once it has cooked for the 20 minutes layer on top of the noodles.
Combine the sour cream, cream cheese, water chestnuts green onions and diced celery in a mixing bowl.
Top with the cheese.
Bake in a 325 degree oven for 45 minutes.
This recipe can be made ahead and refrigerated 2 to 3 days. Remove at least one hour before baking. It can also be frozen. And the recipe can easily be cut in half.