Diva Tasting: Nona’s Beef Casserole…

Nona’s Beef Casserole
  • 2 Pounds Ground Beef
  • 2 Packages Frozen Spinach Thawed and Drained
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper
  • 2 Teaspoons Garlic Minced
  • 2 Small Jars Alfredo Sauce
  • 1 (8 Ounce) Package Egg Noodles
  • 1 Cup Sour Cream
  • 1 (8 Ounce) Package Cream Cheese, Softened
  • 1 Large White Onion, Diced
  • 2 Cups Shredded Provolone Cheese
  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, garlic salt and Alfredo sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.
  4. Mix sour cream, cream cheese, Spinach, 1 Cup of Provolone Cheese and onion in a bowl.
  5. Fold meat and cheese mixtures into a large bowl with noodles and gently fold to combine. Pour into prepared baking dish.
  6. Top casserole with remaining Provolone cheese.
  7. Bake in the preheated oven until cheese has browned, 25 to 30 minutes.
  8. Serve with garlic toast, garden salad with vinaigrette and beverage.

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