Monday, January 12, 2009

Hungarian Ghoulash Casserole

lb. ground pork ( i am using ground beef)

1/4 tsp salt

1/4 tsp nutmeg

1/4 tsp pepper

1 tablespoon veg. oil

1 cup sour cream (divided)

1 tablespoon cornstarch

1 can (10 1/2 oz) cream of celery soup (undiluted)

1 cup milk

1 teaspoon paprika

1 package (12 ounces) egg noodles cooked & drained

1. Preheat oven to 325 degrees. Spray 3 qt casserole dish with nonstick cooking spray. 2. combine meat, salt, nutmeg + pepper. 3. Shape into 1 inch balls. 4.Heat oil in larege skillet over med-high heat. Add meatballs; cook 10 minutes or until browned on all sides , and no longer pink in the center. 5.Remove meatballs from skillet; discard drippings. 6. Stir together 1/4 cup sour cream + cornstarch in small bowl. Spoon into same skillet. 7.Add remaining 3/4 cps sour cream, soup, milk & paprika. Stir until smooth! 8. spread noodles in prepared casserole dish. arrange meatballs over noodles, and cover with sauce. bake 20 minutes or until hot.