8 oz med. egg noodles, cooked
1 and drained
1/2 cup sour cream
16 oz tomato sauce
15 1/2 oz spaghetti sauce
1 cup cream-style cottage cheese
8 oz pkg. cream cheese, softened
1/8 tsp pepper
1 lb lean ground beef, cooked
1 and drained
1/3 cup chopped green onions
1 tbsp minced green peppers
1/2 tsp italian seasoning
1/8 tsp garlic powder
1/4 tsp salt
1/4 cup parmesan cheese
Directions
Preheat oven to 350 degrees. Combine cooked beef and sauces and allow
to simmer for 5 mins. Do not boil. Combine cottage cheese, cream
cheese, and sour cream; blend well, add onions, green pepper, and
spices. Lightly grease a 9x13 glass dish. Place half the noodles in
the bottom and top with all of the cheese mixture. Spread evenly and
top with remaining noodles. Top with meat sauce and sprinkle with
Parmesan cheese. Bake 35-40 mins. uncovered. Do not overbake. Serves
8-10.
Servings: 8 servings
Casserole Del Italiano Recipe brought to you by Recipe Ideas
Categories: Casserole; Italian; Main Dish
The History of Recipes
We can track the history of meal recipes back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these old recipes were just simple hieroglyphic instructions for food preparation.
In fact, the oldest recipe in existence, according to food historians is a collection of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius created a number of documents detailing recipes enjoyed by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the cooks of Roman times made use of many different spices and herbs, including a few that are still present in modern kitchens like thyme, rue and dill. Later, we have a couple of recipe books published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that appears on menues today, but instead accounts of the types of food prepared by the cooks of the rich and wealthy people of those days. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices like coriander, basil and rosemary. These new foods and tastes created an explosion in recipe manuscripts, some of which are kept safe in private cookery archives. For the centuries that followed, the rich families of Wesstern Europe competed to serve the most extravagent banquests, and as a consequence, the best chefs and their recipes were at a premium. However, it wasn`t until the 19th century that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and recording recipes to help cooks of their time. By the time we get to the 20th century, cooking publications are highly popular as a result of more people being able to read, people having increased leisure time and having more money to spend. The introduction of the TV brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Casserole Del Italiano recipe.
