Before Hamburger Helper, There Was Beef In Casserole.
This dish is really easy to make, and even easier to eat! I’m not convinced it served 8… but then again it was the 1970s… when food portions were smaller sized… and like hips… eyes were wide.
1 pound | ground beef
2 teaspoons | salt
2 teaspoons | sugar
1 16-oz. can | diced tomatoes
1 8-oz. can | tomato sauce
2 cloves | garlic, crushed
to taste | fresh ground black pepper
1 8-oz. package | thin egg noodles
1 cup | sour cream
1 3-oz. package | cream cheese
6 | green onions, chopped with some of the tops
1 cup | cheddar cheese, grated
1. Preheat oven to 350°F.
2. Combine and simmer 5-10 minutes: the beef, salt, sugar, tomatoes, tomato sauce, garlic and pepper.
3. While that’s all simmering, boil the noodles, drain and fold-in the sour cream, cream cheese and chopped onions.
4. In a greased casserole, arrange in layers ~ the meat mixture, noodle mixture and grated cheese.
5. Heat until bubbling, about 35 minutes @ 350°F.
Foodie Tip ~
♥ Just 1 cup grated cheese? Um, how about 4… or more!?
Mom’s actual recipe card shown below!
Ahhh … Mom’s sausage stroganoff recipe – I remember it well!
This is a hearty meal that reminds me of crisp fall days and warm fall nights, compliments of this savory dish.
This is one of my favorites and super easy to make. So easy, in fact, that Mom didn’t write out instructions on how to make it ~ just a list of the ingredients!
Foodie Tips ~
♥ For you stroganoff fans out there give Mom’s Beef Stroganoff recipe a whirl. It’s a different take on this beef stroganoff and just as tasty.
♥ Sausage Stroganoff is a dish inspired from Russian cooking. I Googled “Russian Food Facts” and found this interesting passage …”Russia is mainly a northern country with a long-lasting cold winter. The food should give us much energy and warmth to survive during the winter time. So, the essential components of Russian cuisine are the ones, which provide more carbohydrates and fat rather than proteins.”
High fives to the folks who love carbs as much as I do!
1 pound | owens regular sausage
½ pound | owens hot sausage
1 can | campbell’s golden mushroom soup
8 ounce carton | sour cream
to serve | cooked egg noodles or jiffy brand corn muffin mix (the muffins are my favorite)
ii. what to do
1. Start your noodles or corn muffins and while they are getting ready…
2. In a medium-sized pan over medium-high heat, brown the sausages together. Drain grease from the meats and return it to your pan.
4. When warmed through, you’re done!
Serve on top of your prepared egg noodles or corn muffins.
I remember Mom would just whip-up corn muffins straight from the box, cut them in half horizontally and serve each half topped with a generous spoonful of the stroganoff.
A cleaned plate makes a happy belly!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook