My Picky Eater Loves This!

I found this recipe when I was doing freezer meals. I still occasionally make double and freeze one because Kylie loves eating this. You'll notice some freezer instructions, so if you're interested, undercook the noodles, add the cornstarch, and plan ahead. I don't thaw it, just bake straight from frozen. It'll take a little while longer, of course. A couple things about this one . . . the last time I made this, I had been eating very poorly, so I decided to cut back. I used reduced fat sour cream and cream cheese, and though it still got eaten, it was not as yummy. What can I say except that a higher fat content makes me happier. Also, this recipe gives you instructions for building your own red sauce. Usually when I've made this, I skip all that and just use a jarred sauce that I doctor up just a bit. Whatever you prefer. I think you'll really like it.


Sicilian Dinner - serves 8
(I have no idea why it's Sicilian, but I didn't name it, so just go with it!)

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning

2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided

Preparation:Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well. Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.

Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.

In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.

To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes 5 minutes longer until bubbly.