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This recipe was featured in Staff Favorites.
Taylor Montgomery | Digital Field Editor
“I have to credit my momma for this recipe. I believe she pulled the recipe from an old Southwestern Bell fundraising cookbook from the ’80s.”
1 bag (12 ounces) egg noodles
1 1/2 pounds ground beef
1 can (14.5 ounces) peeled and diced tomatoes, with juice
1 tablespoon tomato paste
2 teaspoons salt
1 tablespoon white sugar
1 teaspoon hot sauce (optional)
1 1/2 cups sour cream
3 ounces cream cheese, softened to room temperature
1/2 small white onion, finely chopped
1 1/2 cups cheddar cheese
1. Preheat oven to 350 degrees.
2. Boil the egg noodles in salted water according to package directions, usually about 8–10 minutes. Drain and set aside.
3. In large skillet, brown the ground beef. Some of the fat can be drained, but it’s best to leave it in. Add the can of tomatoes, tomato paste, salt, sugar and hot sauce, and simmer 15 minutes.
4. In separate mixing bowl, combine sour cream, cream cheese and onion. Mix well until smooth.
5. Spread half the egg noodles on the bottom of an ungreased 9-by-13-inch baking dish. Layer next with the meat mixture, then the cream mixture. Top with remaining noodles, then completely cover the noodles with cheese. Pack down with a spoon.
6. Bake 25 minutes, until the cheese is melted and slightly browned.