Make Ahead Main Dish
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Since this dish has to be refrigerated overnight it makes
a great make-ahead dinner.
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1 8 oz
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package ruffled egg noodles,
cooked
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1 3 oz
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package cream cheese,
softened
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1 cup
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sour cream
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3 Tbs
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onions, finely chopped
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1
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clove garlic, minced
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1 lb
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beef, ground
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1 15 oz can
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tomato sauce with tomato
pieces
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1 16 oz
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package frozen peas or mixed
vegetables
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1 tsp
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salt
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pepper to taste
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1 cup
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Cheddar cheese, grated
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1
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Gradually beat the sour cream into cream cheese. Stir
in onions and garlic. Set aside. Brown beef, crumbling with fork, until it loses its red color. Stir in tomato
sauce, vegetables, salt and pepper. Set aside.
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2
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In an oblong glass 2-quart baking dish layer half the
noodles, half the sour cream and half the beef mixture. Repeat the layers in the same order. Sprinkle with
cheese. Cover tightly. Refrigerate overnight.
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3
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Bake in a preheated 350 oven until thoroughly hot;
about 45 minutes. Let stand at room temperature about 10 minutes before serving.
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Servings: 4
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Recipe Type
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Beef, Casserole, Main Dish, Meat, One-dish meal, Pasta, Plan
Ahead
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Recipe
Source
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Source: Home on the Run Cookbook
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