|Noodles with Mushrooms and Sour Cream|
A hearty and nourishing meal.
2 cups fresh mushrooms, sliced and chopped
6 tablespoons butter
2 tablespoons cornstarch
2 teaspoons soy sauce
3/4 cup sour cream
3/4 cup milk
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
2 cloves of garlic, chopped
1 medium onion, peeled and chopped
1 pound ground beef
2 cups ricotta cheese
2 tablespoons parsley flakes
1 large egg
1/4 teaspoons pepper
1 small box elbow macaroni
In a saucepan melt butter. Add mushrooms and cook until tender. Sprinkle mushrooms with cornstarch and stir until well blended. Add the soy sauce and sour cream to the mushrooms and stir until well incorporated.
Add the milk into the sauce, stirring rapidly. The sauce should start to thicken slightly as it boils. Make sure the heat isn’t up too high – keep it on medium otherwise the sauce may start to burn. Add salt and pepper if desired.
For the casserole – warm a skillet at medium heat for a minute or two. Add olive oil. Add garlic and onions and sauté until soft. Add the hamburger meat and sauté with the garlic and onion. Break the meat apart into smaller pieces with your wooden spoon. When meat is cooked all the way through, add to the sauce.
In a medium mixing bowl combine the parsley flakes, egg, pepper, and ricotta cheese. Stir until well mixed. Set aside.
Preheat the oven to 350°F.
Follow the package instructions for cooking one box of elbow macaroni. You can also use other types of pasta that are small in size like bow ties or small ziti. Once cooked then drain.
Grease a 9 x 13 baking pan. Assemble the casserole by layering the bottom with some of the noodles then a layer of the cheese and sauce.
Continue the layering process until all of the noodles, cheese and sauce is gone. Sprinkle the top with extra parmesan cheese.
Bake for 30 minutes, until the top is golden. You may want to cover it with foil halfway through the cooking process to prevent it from drying out.
on Jul. 1, 2009 at 10:38 AM