Cooktop Cove: Martha's company casserole is a classic comfort food delight for a reason
By Emily Monaco
Classics are classics for a reason, and you can't get more traditional than Martha's Company Casserole. The recipe below — a combination of beef, noodles and cheese — comes from a 1958 Good Housekeeping cookbook. Once you've prepared it, you'll surely see what's given it so much staying power.
While this version of the recipe remains fairly true to the original, it does boast one important change. The 1958 recipe calls for diced green bell pepper, but here the roasted red peppers add a bit more zip and flavor. Consider adding some crushed red pepper flakes to the mixture too, if you like a hint of spice.
Martha's Company Casserole
10
10 minutes
40 minutes
50 minutes
8 ounces egg noodles
1 pound ground beef
Two 8-ounce cans tomato sauce
1 cup cottage cheese
8 ounces cream cheese
⅓ cup sour cream
½ cup green onions, finely chopped
1 cup cheddar cheese, grated
Preheat the oven to 375 F.
Cook the egg noodles according to package directions. Meanwhile, cook the beef until browned in a skillet over high heat.
Drain the beef and egg noodles, and transfer to a bowl. Add the tomato sauce, and stir to combine.
In a second bowl, combine the cottage cheese, cream cheese, sour cream and green onions.
Spread half of the noodle mixture into the prepared baking dish, then top with the cottage cheese mixture. Cover with the remaining noodles, then top with the cheddar cheese.
Bake for 45 minutes, or until browned and bubbly.
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