I tend to gravitate toward making food that I know will photograph well. Colorful food is pretty, and pretty photos are fun to gaze at. But what about food that doesn't necessarily look beautiful, yet tastes great? Well, I say all types of food deserve a chance to shine! This recipe (which comes from The Big Book of Easy Suppers, by the way) was titled well because it is good! And really, tasting good is all that matters, right? Well, unless all you want to do is look at pretty photos of food.
Preheat your oven to 350 degrees F.
Cook 12 ounces (4 cups) of egg noodles according to package directions. Drain.
Meanwhile, in a skillet over medium heat, combine:
1 pound ground beef (I used venison to make it leaner, considering all the cheese that is about to come)
1 cup yellow onion, chopped
1 garlic clove, minced
Cook until meat is browned and vegetables are tender, about 6 to 7 minutes.
Stir in 1 can (15 ounces) of tomato sauce and simmer for several minutes.
In a medium bowl, combine:
8 ounces cream cheese, at room temperature
1 cup cottage cheese
1/2 cup sour cream (or plain nonfat yogurt for a healthier option)
1/2 cup fresh parsley, chopped
Salt and pepper, to taste
Place the cooked egg noodles (or, um, elbow macaroni, if you happened to grab the wrong thing at the store) in a lightly sprayed 3- to 4-quart casserole dish and toss with 2 tablespoons of butter.
Spread the cream cheese mixture over the noodles in an even layer.
Top that with the meat mixture from the skillet.
Top with 2 cups of grated cheddar cheese.
Bake, covered, in the preheated oven until bubbly, about 35 minutes.
See? It's not beautiful. But it's totally yummy.