Whenever my boys are home from college the house swells with friends and I'm once again faced with cooking for a crowd. The vibrations of boys laughing and cheering beckon me to the kitchen in anticipation of their soon to be grumbling stomachs. One of their
favorite dishes stems from a recipe I pulled out of the Las Vegas Review-Journal several years ago. The original recipe called for ground round, which I eventually substituted for sirloin to make it a bit healthier. I've also substituted lower fat
cream cheese and sour cream. While the recipe lists egg noodles, I generally use whole grain pasta whenever I can. This recipe feeds 10 normal appetites, 6 to 8 teenage boys, or you can easily half it for a family of 5.
"Creamy Italian Stroganoff"
Entered by: Melinda
This delicious pasta dish is similar to a lasagna, but much simpler. It serves a crowd and is popular with both kids and adults with a discerning palate.
Prep Time: 20
Cook Time: 30
Ready In: less than an hour
Yields: 10 servings
2 lbs. ground sirloin
1 teaspoon garlic powder
2 teaspoons salt
2 teaspoons sugar
1 pint reduced fat sour cream
1 (8 oz.) package low fat cream cheese
1 large package medium egg noodles
5 scallions, chopped
4 (8 oz.) cans tomato sauce
dash of pepper
1. Preheat oven to 350 degrees.
2. Brown meat in skillet and drain grease. Add garlic powder, salt, sugar, tomato sauce and pepper.
3. Mix together and simmer, covered, for 15 minutes.
4. While beef is cooking, cook noodles according to package directions.
5. In bowl, combine cream cheese, sour cream and chopped scallions.
6. Butter inside of a three-quart casserole dish. In thin layers, place noodles on bottom, followed by meat sauce, then cream cheese mixture, top with parmesan cheese.
7. Repeat layers. Bake at 350 degrees for 30 minutes or until it bubbles.
Serve with a tossed green salad and garlic bread and you'll have one happy crowd.