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Noodle Casserole, Hamburg (M, TNT)
Source: Unknown
Serves: 8 to 10

8 ounces egg noodles, cooked and drained
1 lb. ground meat (I used ground turkey)
1 tsp. salt
1/4 tsp. ground pepper
1 tsp. sugar
2 cloves of garlic, chopped
2 4-ounce cans or 1 8-ounce can sliced mushrooms, drained
16 ounces tomato sauce
1 29-ounce can tomatoes, either diced or cut up
Red wine to taste
1 medium onion, chopped
6 ounces pareve "cream cheese"
8 ounces pareve "sour cream"

Cook egg noodles according to package directions and drain.

Sauté meat with seasonings (to taste) and mushrooms. Add tomato sauce, tomatoes and wine and simmer for 5 to 10 minutes. Turn off heat and add onion, "cream cheese," and "sour cream." Once "cream cheese" has melted, add cooked noodles and blend.

Pour into greased 10"x14" casserole and bake 20 to 30 minutes at 350°F.

Poster's Notes:
Last night, I made a Hamburg Noodle Casserole, which was a favorite dish in our family before we became kosher.

Actually, the original recipe calls for layering of the noodles, meat layer, and dairy layer, but I have found that it comes out better with the ingredients mixed before being poured into the casserole dish.

Posted by Janise Ross

Nutritional Info Per Serving: N/A