St. Lukes of the Mountains Recipe CollectionCold Weather Shelter Sour Cream Casserole
St. Lukes of the Mountains Recipe Collection
Ingredients are for a large 13 x 9 aluminum pan
2-12 oz bags wide egg noodles
16 oz. cottage cheese (use regular or low fat)
16 oz sour cream (use regular or low fat)
4 cups grated cheddar cheese
3 lbs. ground round (this will make 8 cups sauce)
2 t. salt
2 t. pepper
1 t. garlic salt
2 cups green scallions chopped
2- 15 oz cans tomato sauce
Menu:
Sour cream casserole
Salad with Ranch Dressing
Rolls
Cookies
Notes:
12 oz dry noodles is 8 cups; 12 oz cooked is approximately 7 cups noodles
4 cups cheddar cheese is 16 oz. shredded
3 pounds of ground beef (browned with sauce) makes 8 cups.
One large aluminum pan will serve 18-20 people.
Boil egg noodles for 8 minutes or until done according to package directions.
Drain and cool slightly.
Add in cottage cheese and sour cream. Mix thoroughly.
Use half to layer the bottom of the pan. Save half to place on top of the meat sauce.
Cook ground beef and when browned, add salt pepper and garlic salt. Stir well. Take off heat and add green scallions and then tomato sauce. Set aside to cool and then add on top of the layered noodle mixture.
Top with the second half of the noodle mixture.
Sprinkle top with 4 cups grated cheddar cheese.
Bake at 350 degrees until warmed through (about 30 min)
Other notes:
1 oz salad dressing per person
4 oz salad per person
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Shopping list
Other items needed:
napkins
ice
salt (mary ann has extra and will bring)
pepper
aluminum foil
coffee
punch (not orange)
hotsauce
creamer
sugar stirrers
for 150 people: 8 trays, one vegetarian (Smart n Final)
22 lbs ground beef
250 oz. of tomato sauce (or 16 cans of 15 oz. tomato sauce)
3 - 16 oz bags of green onion
16 (12 oz bags of wide egg noodles)
8 - 16 oz cottage cheese
8 - 16 oz sour cream
4 - 32 oz grated cheddar cheese
Make veggie mix of onions, peppers mushrooms etc. for veggie one
* Recipe Contributed by Mary Ann and Jeff Laun
Recipe Contributed by
Mary Ann Laun