Home Style Beef Casserole and Red Velvet Brownies


“I bring you good news that will be of great joy for all the people. Today in the city of David a Savior has been born to you; He is Christ the Lord.” – Luke 2:10-11

Home Style Beef Casserole
1 pound ground chuck
1 (14-oz) can diced
tomatoes with basil,
garlic, and oregano,
1 (10-oz) can diced
tomatoes and green
chilies, undrained
1 (6-oz) can tomato paste
1 teaspoon salt
½ teaspoon Italian
¼ teaspoon black pepper
3 cups uncooked medium egg noodles
5 green onions, chopped
1 (8-oz) container
sour cream
1 (3oz) package
cream cheese, softened
1 cup shredded
sharp cheddar cheese
1 cup shredded
Parmesan cheese
1 cup shredded
Mozzarella cheese

Cook ground chuck in a large skillet, stirring until it crumbles. Stir in both cans of diced tomatoes and the next four ingredients. Bring to a boil. Reduce heat and simmer, uncovered for five minutes. Remove from heat.
Cook egg noodles in boi-ling salted water. Drain. Stir together hot cooked noodles, chopped green onions, sour cream and cream cheese until blended. Spoon egg noodles into a lightly greased 13 x9-inch baking dish. Top with beef mixture; sprinkle with shredded cheeses in order listed. Bake covered at 350 degrees for 35 minutes. Uncover and bake five more minutes. Let stand 10-15 minutes before serving.
Andy’s Note: This casserole tastes a lot like lasagna, but it’s much quicker to make. With the weather turning colder, I have been finding myself leaning toward heartier dinners lately. I serve it with green beans and creamed potatoes. I am aware that is two starches in one meal but what the heck, everyone loves this casserole!

Red Velvet Brownies
1 ½ cups self-rising flour
2 cups sugar
1 cup Crisco oil
4 eggs, beaten
2 teaspoons cocoa
1 tablespoon
vanilla flavoring
1 bottle red food coloring

Mix all ingredients and pour into a greased 13x 9-inch pan and bake at 350 degrees for 30 minutes. This time is very important! Be sure and set your timer.
Glaze: In a bowl, mix three tablespoons of milk, one teaspoon almond flavoring and enough powdered sugar until it is too thick to stir. Drizzle the glaze on top of the warm brownies. Do not spread! You must drizzle. While glaze is still warm, sprinkle with sprinkles or with crushed pecans.
Andy’s Note: This is my favorite brownie recipe and I just made a few adjustments for a red velvet brownie.
I am looking forward to sharing recipes with all of you this next year. Thank you for all of your support and kind words that keep me so interested in foods and trying to share the best recipes with all of you. Merry Christmas from my kitchen to your kitchens.

Happy Christmas Cooking, Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and the Messenger on Rainbow Drive.

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