Thursday, February 11, 2010

Beef Bonaparte- by Holly

I made this casserole tonight by request from my daughter, and wanted to share it. One great thing about this recipe is that these ingredients are probably ingredients that you have on hand. Of course, I realize that not everyone has a pantry and freezer as full as mine, because not everyone lives 15 minutes from the nearest grocery store, but still.....

This is a casserole much like lasagne, but waaaayyy easier. Please understand that I am not a cook that measures, like, anything; so some of these measurements are approximate. For example, if you put some of the cheese on and would prefer more or less, then go with your instinct. My mama (who is my cooking mentor) was a "throw cook", thus, I am too.

Beef Bonaparte

*1 lb. ground pork sausage
*1 lb. lean ground beef
*32 oz. jar spaghetti sauce
*16 oz. pasta (I usually use fettuccini)
*8 oz. cream cheese, softened
*8 oz. sour cream or party dip
*16 oz. cheddar cheese, shredded
*16 oz. mozzerella cheese, shredded

Cook sausage and beef together in large skillet. Drain all grease, then add the jar of spaghetti sauce. Mix well.

While cooking meat, cook pasta according to package directions. Drain, then add cream cheese and sour cream and mix well.

In greased lasagne pan, make a layer of 1/2 of the noodle mixture in bottom. Then layer 1/2 of the meat mixture on top. Add 1/2 of the cheeses. Then repeat layers.

Bake at 350 till slightly browned on top.

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