Kicked Up Husband's Delight
What do you think?
Comfort food from my childhood
I don't know where the origin of the Husband's Delight Casserole came from, or where my mother got the recipe, but I do know that as a child it was my favorite dish of all time. For me it was the all time comfort food.
Years after I have moved out and gotten married, I was thinking about it and texted my mother to ask what the recipe was. I learned to my dismay that she had forgotten the recipe since she would make it for me, and it was many years since she had cooked it.
The search was on! In this age of the internet, a simple thing like a recipe could not elude us. After months of searching, and cross referencing food sites with possable ingredient combinations, I was left with the bitter taste of defeat in my mouth. Then a break in the case! My mother sent me a text and said "Just google it". And low and behold there it was, well there they were, about 1k of them! I went through the many recipes on the list, and chose one that didn't involve sugar. Tried it, and yes, it was good. Then I started to think what I could do to give it a little kick for a new generation of comfort food lovers, and this is what I came up with.
Just a word of warning. I have married into a family that loves food. No matter how many people actually eat the dinner on the day it is made, word of mouth goes around and there is usually a gaggle of visitors with tupperware at the ready.
The ingredients listed is for a double portion, and could probably comfortably feed 8, for a smaller family, I would cut the ingredients in half. That being said, this is also really good for a quick leftover lunch!
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- 1 lb Ground Beef
- 1 lb Sausage, Ground
- 2 (15 oz) cans Tomato Sauce
- 3 tsp Salt, or to taste
- 1 tsp Pepper, or to taste
- 1 Large Onion, Diced
- 1 Package Sliced mushrooms
- 8 oz Cream Cheese, Softened
- 1 (16 oz) Carton Sour Cream
- 1 (16 oz) Package Egg Noodles, Recommend extra wide
- 2 (8 oz) Packages Shredded Cheese (your choice), Really depends on taste, more on that later.
Lets get prepping.
If you noticed with the cook time, the bulk of the time is prep work. This is a layered casserol dish that all of the actual cooking will be done while prepping the dish. After that it is layering and heating it all together. So lets get started shall we?
Putting the pep in prep.
- Start the water for your pasta boiling. Follow the instructions on the package for cooking.
- Heat a deep skillet with some oil, and saute' the onions until translucent. I always hated that word. how about saute' the onions till you think they are saute'd enough?
- Combine the hamburger and sausage in the skillet and brown. Add the spices in while browing.
- During the browning of the meat, throw the mushrooms in.
- Drain the meat, and add the tomato sauce. Set the mixture aside.
- Don't forget your pasta! Drain and put aside while your doing all of this, it won't hurt it if it cools a bit.
- In a bowl mix together the cream cheese and sour cream. Unless your forearms resemble Popeye, I would suggest a mixer.
- Now grab a casserole dish and lets get to the next part.
Every day we're layering.
Preheat the oven to 350 degrees.
1. In the cassarole dish, lay down a layer of the pasta.
2. Add a layer of the meat sauce mixture on top of the pasta.
3. Add a layer of the sourcream/creamcheese
4. (Optional) Add a layer of shredded cheese.
Repeat until you run out of stuff (or room).
5. Top off the dish with the rest of the shredded cheese and place in the oven. Bake until hot all the way through (about 10 minutes).
Take out of the oven, and enjoy.