Ginger Casserole

Ginger Casserole

(aka Beef and Noodle Casserole) from Ginger Manning

2 lbs lean ground beef

1 onion, minced

1 15 oz can tomato sauce

1 can diced tomatoes

1 8oz package cream cheese, softened

1 8oz container of sour cream

1 pound egg noodles, cooked

8 oz grated cheddar cheese

Brown beef, season with salt and pepper and minced onion.  Add tomato sauce and diced tomatoes to create sauce.  In a separate bowl, combine cream cheese and sour cream.

Layer into a 9x13 pan - 1/2 meat sauce, 1/2 noodles, 1/2 cream cheese mixture, repeat.  Top with shredded cheese.

Bake 30 minutes at 350 degrees until cheese is melty and delicious.

Green Stuff

Green Stuff
from Linda Castillo

1 stick butter, melted                     1 c. Cool Whip
1 c. flour                                        2 (small) pkg. instant pistachio pudding
1/2 c. chopped pecans                   3 c. milk
1 c. powdered sugar                      2 c. Cool Whip
1 8oz package cream cheese

Mix butter, flour and pecans for crust, and press into greased 9x13 glass pan.  Bake at 350 for 15 minutes, and allow to cool.
Next mix powdered sugar, cream cheese, and 1 cup of Cool Whip together.  Spread this mixture over crust.
Mix pudding and milk togerher until smooth.  Pour over cream cheese layer, allow to set.
Spread the rest of the Cool Whip over the top and chill a couple of hours.


This was one of my dad's favorite desserts, and it's always a hit.  Goes over well at Easter and at Christmas, as well as anytime you need to take a dessert to an event.