Tomato Noodle Casserole Aescalapian Cookbook Yield: 6 servings 3 Tbsp. salad or olive oil 1 lb. ground beef 2 medium onions, sliced 1 clove garlic, minced 1 No. 2½ can tomatoes (1 lb.13 oz.) 1 6 oz. can tomato paste ¾ cup water or dry red wine ½ tsp. paprika 1 Tbsp. plus 1 tsp. salt 1 bay leaf ⅛ tsp. thyme ⅛ tsp. marjoram 1 tsp. Worcestershire sauce ½ tsp. Tabasco 8 oz. uncooked noodles Heat oil in heavy skillet. Add meat, breaking into small pieces with fork. Add onions and garlic when meat is nicely browned. Add tomatoes, tomato paste and water (or red wine). Bring to boil; add paprika, salt, bay leaf, thyme, marjoram, Worcestershire, Tabasco. Turn half sauce into a 2½ qt. casserole; add uncooked noodles and remaining sauce; cover. Bake in moderate oven (375o) for 45 minutes. Sprinkle with Parmesan cheese. Note: This was cut out of "This Week" magazine many years ago by Carolyn Connelly, the person who submitted it to this cookbook which was published by the wives of the medical students and residents at Strong in the late 1950s. I liked it because it was so simple, quick and good.

Home

Table of Contents

Pasta Index