Nannie appreciates all the props she's gotten for her recipes. Unfortunately, she is mending from a little hand surgery and I hated to ask her to work. Well, really, when I called she was napping.
So. You are stuck with me.
This weekend I will be answering my first recipe request. I know. It is a memory in the making. Last weekend, Lisa asked if Nannie might have any recipes for baked cheesy noodle casseroles.
Obviously Lisa isn't concerned with the impending swimsuit season.
(Lisa, I kid, I kid...)
Anyway, I happen to have a really good one.
And not that I'm keeping a record of how many kudos Nannie gets as opposed to how many I get... but mark it down, THIS IS MY RECIPE.
(Nannie, I kid, I kid...)
CHEESY SHELL CASSEROLE
1 1/2 pounds lean ground beef (I've used turkey, too)
1 onion, chopped
1 tsp. minced garlic
1 can stewed tomatoes, chopped (I never do that. I kind of chop them in half.)
1 14 oz. jar spaghetti sauce (I use the mushroom kind)
1 4 oz. can mushroom stems & pieces, undrained
8 oz. uncooked shell pasta (the smaller ones)
2 cups sour cream (I use reduced or nonfat)
8 oz. reduced fat provolone cheese slices
1 cup shredded mozzarella
Cook the beef, onion and garlic over medium heat until meat is browned. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil then reduce heat and simmer uncovered for 20 minutes.
Meanwhile, cook pasta and drain.
Place half of the pasta in an ungreased 9x13. Top with half of the meat sauce, sour cream and provolone. Repeat layers. Sprinkle with mozzarella.
Cover and bake at 350 for 40 minutes. Uncover and bake for 10 more minutes.
Let stand 10 minutes before diving in.
Super yummy. I'd serve it with bread and a salad. Or, I'd have good intentions of serving it with a salad, but when the time came to actually make the salad I'd be too lazy and we'd just have it with bread.
But you're probably healthier and more energetic than I am.