When I started cooking I, of course, made the Tuna Casserole. Why not? It was what I knew. It did not take long for me to part ways with the Tuna Casserole. I was interested in becoming "me". What better way, than through cooking!
I mention all of this as a way to introduce all of you to my daughter's new blog, A Bit of Butter. Her goal is to share recipes from the 30's through the 70's and trace their history and how they have changed. She is featuring Tamale Pie in her posts this week. She is quite the researcher and I know you will enjoy learning about the dish...then and now! She will enjoy hearing your thoughts and memories of the dish.
There are some dishes that one does not want to change. They bring back memories of years gone by......After college I lived in a small apartment complex. I was so excited to find that three other gals lived there and we were all close age...how fun was that? We all led busy lives and didn't treat ourselves well. By that I mean our meals weren't always balanced or nutritionally sound! We decided to do something about it and each one of us took a day, Monday through Thursday, and became responsible for cooking dinner for the group. What a great way to make certain that we actually ate dinner and the bonus....? We had the benefit of sharing recipes and learning to cook from one another!
One of the recipes that has remained in by recipe box is the Martha Washington casserole. Did Martha Washington really have a casserole that she prepared and was it named after her? I seriously doubt it, but there is a casserole dish in a pattern called Martha Washington. Maybe the name refers to the dish in which it was baked. That sounds reasonable enough for me. Has anybody heard of this dish?
Preheat oven: 375 degrees F.
8 oz. wide noodles
2 Tbsp butter
1 1/2 pound ground chuck
2 cans (8 oz each) tomato sauce
1/2 pound cream cheese
1/2 pound cottage cheese
1/4 cup sour cream
1/3 cup chopped green onion
dash fresh ground pepper
salt to taste
Cook noodles and drain.
Cook meat, drain. Add tomato sauce and remove from heat.
Combine the cream cheese, cottage cheese, sour cream, green onion and fresh ground pepper in a bowl.
Grease a small casserole dish with butter. Place a layer of noodles across the bottom of the dish. Spread half of the cheese mixture over the noodles. (This doesn't spread easily. I have learned that small spoonfuls covering the noodles works fine.) Spread half of the meat mixture over the cheeses. Repeat the layers, ending with the meat mixture.
(Sometimes I will shred a small amount of cheddar cheese for the top.)
Bake for 30 minutes at 375 degrees.