Looking for a casserole to feed a crowd? This long-time family favorite with hamburger, egg noodles, cottage cheese, and sour cream makes enough to feed the hungriest of crews. And since I don’t believe in spending hours in the kitchen, it’s easy to make too.
My Aunt Linda was a wonderful cook. Everything in her kitchen was made from scratch including the bread she used for my uncle’s sandwiches. I don’t think she even knew what a box dinner was and she would have preferred to be tarred and feathered rather than empty contents out of a box to mix with hamburger meat.
Without a doubt she was one of the best cooks I’ve ever known. Fortunately, she was generous when it came to sharing her recipes and secrets with family and friends.
She shared this recipe with my mom back when I was a kid (we won’t go into how long ago that was!). My mom was a “casserole queen” because she didn’t want to spend hours in the kitchen either. There were too many books to read and piano pieces to play.
As a working mom, I used to make this casserole frequently because it made enough leftovers to take to work or for another dinner. I often made this dish on a Sunday evening so that I didn’t have to face that dreaded, “What’s for dinner?” question at the end of a long day. It reheats nicely in the oven or in the microwave.
Carry Along Casserole Recipe
Carry Along Casserole
- 1 8 ounce pkg egg noodles
- 2 Tablespoons butter (or margarine)
- 4 pounds hamburger meat
- 4 cups tomato sauce
- 2 Tablespoons flour
- 2 teaspoons salt
- 2 cups cottage cheese
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 cup onion chopped
- 1/4 cup black olives sliced
Cook and drain egg noodles.
In skillet, melt butter and brown hamburger meat. Drain fat.
To drained hamburger add: tomato sauce, flour, 2 t. salt – simmer 10 minutes.
Mix cottage cheese, sour cream, 1 t. salt, onion, and olives.
Place half of noodles in casserole dish (sprayed with non-stick cooking spray). Spread cottage cheese mixture on top of noodles. Add rest of noodles and then cover with meat mixture.
Bake at 350 degrees for 30 minutes till casserole is hot and bubbly. Let stand 10 minutes before serving.
It’s interesting how we are often associated with particular dishes we cooked even after we’re gone. I guess it’s because cooking and feeding people is a way of showing others that we love them.
I remember at my Aunt Linda’s funeral that the subject of her cooking came up. Everyone in the group had a story to tell about about their favorite dishes – apparently she was also well known for her muffins. Even though it was a sad event, not one person talked about her cooking without a smile crossing their faces.
If food equals love then being remembered as a great cook certainly isn’t a bad legacy.