I have been going through a bunch of old files and ran across this recipe.  I wish I could tell you where I found it, but I just can’t remember!  It was REALLY good though and I have made very few changes.  It ends up like a mock lasagna.

3 cups egg noodles
1 tablespoon avocado oil
1 small onion (sweet or red), minced
1 small red pepper, diced small
1 pound quality ground chuck*
1 can tomato sauce
2 teaspoons sugar
1 teaspoon Colorado Plateau Citrus Pepper**
1 teaspoon sea salt
4 ounces cream cheese, softened
3/4 cup sour cream (NOT low fat)
1 cup grated sharp white cheddar

  • Preheat oven 350°.
  • Grease 9×9 baking dish.
  • Prepare egg noodles in salted water just short of al dente – they will cook more in the oven. Drain and set aside.
  • Heat avocado oil to medium high. Add onions and bell peppers, cooking until soft – about 4-5 minutes.
  • Add beef and cook until completely crumbled and the pink is gone – about 5 minutes more. The original recipe did NOT call for draining the fat, but I find it works so much better if you do.
  • Return meat to pan after draining. Add tomato sauce, sugar, salt and pepper. Simmer for 5 minutes.
  • Mix together the cream cheese and sour cream until smooth. Fold in noodles.
  • Layer half the meat mixture into the baking dish.
  • Top with the egg and cheese mixture and spread smooth.
  • Spread the remaining meat mixture on noodle layer.
  • Top with grated cheese.
  • Bake 25-30 minutes.
  • Cool 10 minutes before serving!

*I use a grass fed from the butcher and it does make a difference.  You end up with more meat, less fat and it breaks apart much more smoothly.

**Plain Black pepper works just fine, but we like a little oomph.

Sherry Jolly

Well I am currently dating (well, I suppose it's being COURTED by lol) a preacher – I will have to cook this for him and see if it lives up to its name! lol 🙂