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From Helen Boldrey 1967 “Kappa’s Key to the Kitchen” slightly altered to Shambarger taste. Serves 12 (depending on appetites)
Ingredients
- 3 lbs. Ground Chuck
- 8 oz pkg Cream Cheese
- 1 pint Sour Cream
- 1 large Onion, chopped fine
- 1 32 oz. jar Pasta Sauce
- 1 pkg Fettuccine Noodles
- 1 lb. Mushrooms
- 1 tsp. Chili Powder (or more)
- ½ tsp. Oregano (heaping)
- 1 tbs. Hot pepper flakes
- 3 cloves Garlic
- 1 tbs. Worcestershire Sauce
- 3 hot peppers (Thai are good)
- Salt & Pepper to taste
Preparation
Cream together the Sour Cream and Cream Cheese.
Brown meat and add Onions, Mushrooms and Garlic; cook till tender.
Add seasoning and Tomato Sauce.
Cook noodles.
In casserole dish, layer noodles, meat and cheese mixture (three layers), ending with generous topping of cheese and sour cream mixture.
Bake 1 ¼ hours at 325º.
