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Sour Cream Supreme

  Oil 1 Tablespoon
  Lean ground beef/Veal 1 Pound
  Garlic 1 Clove (5 gm), minced
  Tomato sauce 16 Ounce (2, 8 Ounce Cans)
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Ground pepper To Taste
  Elbow macaroni 8 Ounce (1 Package)
  Sour cream 1 Cup (16 tbs)
  Cream cheese 3 Ounce, room temperature (1 Package)
  Green onions 5 , including tops, minced
  Cheddar cheese 1⁄2 Pound, grated

Heat oil in medium skillet over medium heat.
Add meat and garlic and brown well; drain off excess fat.
Add tomato sauce, sugar, salt and pepper.
Reduce heat and simmer 20 minutes, stirring occasionally.
Meanwhile, cook macaroni according to package directions.
Drain thoroughly and set aside.
Combine sour cream, cream cheese and green onions in small bowl and blend thoroughly.
Grease 9 x 13-inch baking dish or 2 8-inch square baking pans.
Place macaroni on bottom, top with sour cream mixture, then meat sauce.
Sprinkle with grated cheese.
Cover and refrigerate overnight or wrap well and freeze.
When ready to use: If casserole has been refrigerated, preheat oven to 350° F and bake uncovered about 45 minutes.
If dish has been frozen, preheat oven to 375°F and bake uncovered 55 to 60 minutes.

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Sour Cream Supreme Recipe