New Recipe: Southern Beef & Noodle Casserole

This is like goulash and lasagna and oh so tasty. It may be that special New Mexico chili powder I got from a friend. I have to find out the brand but just use a good one for maximum flavor. Although canned cream corn isn’t something I buy anymore it worked well here, maybe adding a tiny touch of sweetness.  Original recipe came from the local newspaper with a  note stating from "Beef Cookbook" (Chronicle Books, 1989) which is why it felt so retro to me. 

SOUTHERN BEEF & NOODLE CASSEROLE

4 C. dry eggless noodles
Roux:

2 T. butter, divided

2 T. flour

2 C. milk

¼ t. Kosher salt

½ t. ground white pepper

Meat Sauce:

½ (1 C.) yellow onion, finely chopped

1 red bell pepper, finely chopped

2 garlic cloves, minced

1½ lb. ground sirloin

8 oz. button mushrooms, finely chopped

3 T. top quality chili powder

Layers:

15 oz. can tomato sauce

17 oz. can cream corn

1 C. cheddar cheese, shredded

Cook noodles 1 minute shy of package directions, set aside.

In a medium saute pan, melt butter, add flour and cook 1 minute, stirring constanly till bubbly. Slowly add milk, bring to a boil, reduce heat to medium, stirring constantly cook for about 5-6 minutes until sauce starts to thicken. Season with salt and pepper, set aside.

Finely chop onion, bell pepper and mushrooms. Mince garlic. Drizzle a large pan drizzle with oil, add onion and bell pepper and cook for 5 minutes until onion is soft. Add the garlic and saute another minute. Add the mushrooms and ground beef. Saute until meat is no longer red, about 5 minutes. Stir in the chili powder. Remove from heat and season with salt and pepper. Butter a 3 qt. casserole.

Layer ingredients in the following order:

½ noodles

½ meat mixture

½ tomato sauce

½ cream corn

Repeat steps 1-4 with remaining ingredients

White sauce, all

Cheddar, all