Okay, this recipe is for you, all you Mad Men fans out there…the show is FINALLY coming back and we need to be ready! This was an era where the men wore skinny ties and fitted suits and Brylcream in their hair, and the women wore pencil skirts and sheath dresses and pillbox hats. There was lots of smoking and martinis and “Sugar Shack” by Jimmy Gilmer & the Fireballs was the #1 Billboard song. And much as I watch that show and absolutely covet the gloves and the poufy skirts, the reality is that during the actual Mad Men era I looked like this.
Yep, there I am in my sheath dress and my black oxford shoes. At least I HAD shoes, which is more than I can say for my brother. At least we are rocking extremely cool matching outfits. And we are totally color coordinated with the sofa, so there’s that.
At any rate, since I completely missed the entire gorgeous Mad Men grown-up clothing era, I am consoling myself with this vintage 1960’s era casserole. Beef stroganoff…but in casserole form, and tasting every single bit as scrumptious as its more elegant traditional version, and a snap to make on a night where you might be wanting something quick and easy because you have to be ready to watch Mad Men. (I’m a little excited that it’s coming back, since it’s been off the air for about 100 years at this point.)
Okay, so here’s what you need: some ground beef, a chopped onion, some cottage cheese and cream cheese, some tomato sauce, and of course egg noodles…the nice wide kind please. I like the version with a little curl to them. The cottage and cream cheese is going to give the casserole that nice little tang that the regular version usually gets from sour cream, along with a gorgeous creamy sauce. The beef gets browned with the onion, and then you mix in the tomato sauce and the cheeses until it is creamy and wonderful. Stir in the noodles and the pour the whole thing into a casserole dish. Sprinkle it with some shredded cheddar (gotta give a shout-out to my favorite Cabot cheddar here!) and pop it in the oven.
About thirty minutes later you will have a cheesy stroganoff casserole that has a hint of tomato, a creamy little tang to it, and tummies will be growling all over your house. I don’t know how they ate this sort of thing back in the 60’s and still fit into their sheath dresses, but I’ve got me some Spanx, so I figure I am good to go. Welcome back, Mad Men!
Serving size: 6
- 1½ pounds ground chuck
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 8 ounce can tomato sauce
- 1 cup small curd cottage cheese
- 4 ounces cream cheese, cut into ½ inch cubes
- ½ pound curly wide egg noodles, cooked and drained
- ½ teaspoon freshly ground black pepper
- 1 cup shredded Cheddar cheese (I like the sharp Cabot variety)
- Preheat oven to 350 and spray a 2 quart casserole with cooking spray.
- Saute chuck and onions in large skillet over medium-high heat until the meat is cooked through, about 6-8 minutes.
- Stir in tomato sauce, cottage cheese and cream cheese and cook another 2-3 minutes until fully combined. It's okay if the cream cheese isn't fully melted...a few chunks are good!
- Add cooked noodles and pepper to the skillet, stir to combine and pour the whole mixture into the prepared casserole. Sprinkle cheddar evenly on top.
- Bake for about 20-25 minutes until bubbling and a little browned. Cool for about 5 minutes and serve!