BURGUNDY AND BEEF WITH NOODLES CASSEROLE

1 pound ground beef
1 teaspoon oil
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1/2 cup chopped green bell pepper
4 to 6 sliced fresh mushrooms
1 clove garlic, crushed or 1/2 tsp garlic powder
1 teaspoon salt or to taste
1/3 teaspoon freshly ground black pepper or to taste
1 teaspoon sugar
1/2 cup burgundy wine
6 ounces egg noodles, uncooked
3 ounces cream cheese
1 cup dairy sour cream
1/3 to 1/2 cup chopped onion*
4 ounces sharp cheddar cheese**

Preheat oven to 350F.

Heat oil and cook meat until no longer pink, breaking it up as it cooks. Drain off all fat.

Stir in tomatoes (crush tomatoes before adding - you may not want to add the liquid), tomato sauce, green pepper, mushrooms, garlic, salt, pepper, sugar and burgundy. Reduce heat to low and simmer uncovered for 10 to 15 minutes.

Cook noodles according to package directions; drain.

Combine cream cheese, sour cream and onion and stir into noodles.

Spread a third of the meat mixture over bottom of a three quart casserole. Cover with half the noodles. Repeat layers, ending with meat. Sprinkle top with grated cheddar cheese. Bake uncovered for 35 to 40 minutes until hot and bubbly.

*You might like to caramelize the onions before adding - that will give a very special taste to the dish - especially if you use a mixture of sweet onion, such as Walla Walla, and a regular yellow or white onion).

**Use medium cheddar instead of sharp if you prefer, or a mixture of the two.

Servings: 8
Source: Jo Dakotah