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A Recipe from The American Century Cookbook
Stroganoff Casserole Makes 6 to 8 Servings
A 70s/'80s party pleaser that I dug out of my personal recipe file.
1 1/2 pounds lean ground beef chuck
1 large yellow onion, peeled and coarsely chopped
1 garlic clove, peeled and minced
1/4 teaspoon dried leaf thyme, crumbled
1/2teaspoon dried leaf marjorama, crumbled
1 (8 ounce) can tomato sauce
1 cup cream-style cottage cheese
1/2 (8-ounce) package cream cheese, diced
1/2 pound medium egg noodles, cooked and drained by package directions
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 cup coarsely shredded sharp Cheddar cheese
Preheat oven to 350 degreesF. Coat 2 1/2 to 3 quart casserole with nonstick cooking spray and set aside.
Stir-fry beef, onion, and garlic in a very large heavy nonstick skillet over moderate heat, breaking up clumps, until meat is uniformly brown, about 5 minutes. Stir in marjoram and thyme to cook, stirring often, 3 to 4 minutes.
Mix in tomato sauce, cottage cheese, cream cheese, noodles, salt, and pepper. Taste for salt and pepper and adjust as needed.
Turn into the casserole, scatter Cheddar evenly on top, and bake, uncovered, until browned and bubbly, 25 to 30 minutes.