BEEF NOODLE CASSEROLE

Steps:

• Preheat oven to 350°.
• Combine the seasoning mix ingredients thoroughly in a small bowl.
• Makes 1/4 cup plus 1-1/4 teaspoon.
• Cook the noodles al dente according to package directions.
• Rinse under hot water, then cold water, and drain.
• Pour 1 teaspoon of the oil into your hands and rub into the noodles.
• Sprinkle 2 teaspoons of the seasoning mix over the noodles and blend well with your hands.
• Place the ground sirloin in a bowl, add 1 tablespoon plus 1 teaspoon of the seasoning mix, and blend it in well with your hands.
• Combine the cream cheese, sour cream, line juice, green onions and parsley in a bowl and mix thoroughly with a spoon until completely blended.
• Heat the remaining 2 tablespoons oil in a 10-inch skillet over high heat until very hot, about 4 minutes.
• Add the onions, celery, garlic and the remaining seasoning mix and cook, stirring occasionally, until vegetables are golden brown and sticking to the bottom of the skillet, about 7 to 8 minutes.
• Add 1/2 of the cup of beef stock, scrape the crust from the bottom of the skillet, and cook until another crust forms on the skillet bottom, about 3 minutes.
• Add another 1/2 cup stock, scrape up the crust on the skillet bottom, and cook 2 minutes.
• Add the seasoned meat, breaking it up with a spoon and cook, scraping occasionally, until most of the liquid has evaporated, about 7 to 9 minutes.
• (Be careful not to let the meat get too dry.) Add the butter and cook 3 to 5 minutes, without stirring, to allow another crust to form.
• Stir in the tomato sauce, scrape the bottom of the skillet, and cook 3 to 4 minutes.
• Add the remaining 1-1/2 cups stock and bring to a boil.
• Remove from the heat and stir in the sour cream mixture until completely blended.
• Spread half the seasoned noodles in the bottom of a deep 10-inch square casserole.
• Pour about 3 cups of the meat mixture over the noodles and sprinkle with the Monterey Jack cheese.
• Add the remaining noodles, cover with the remaining meat mixture, and sprinkle the Cheddar cheese, evenly over the top.
• Bake, uncovered, 25 to 30 minutes, or until brown and bubbly.
• Spoon up and serve with a crisp salad.