Meatball Noodle Casserole
by Bruce Zabov
I would be very surprised if this main dish does not immediately become one or your favorites.
It’s a recipe I’ve had for most of my adult life and is a main dish that appears at our table with some frequency.
It came from a book called Beer and Good Food that a relative gave me when I was in college. Recipes either included beer as an ingredient or went well served with beer — no better cookbook for a college kid learning to cook for himself. Plus it’s fun and easy to put together and is always well-received.
bIt called for a pound of bulk breakfast sausage for the meatballs which is largely unavailable here, but you do have some options. You can buy a one-pound package of sausage links and squeeze out the filling. Another is the buy a pound of ground pork and season it with 1/4 to 1/2 a teaspoon each of thyme and sage, and some salt and pepper. Or use the same seasonings in a pound of ground beef. The recipe seems to taste best made with pork, though.
Further, leftovers keep well in the fridge overnight or freeze without loosing taste or texture.
For the noodles, either medium or broad flat noodles work best though feel free to try out bowties, shells or any other pasta you like or happen to have on hand. You really can’t go wrong with this recipe and, if you’re having a few friends or family join you, everyone can pitch in with some part of it.
Meatball Noodle Casserole
1 8-ounce package noodles of your choice, cooked al dente, drained and reserved
1 pound of your choice of sausage meat
1 small can or package of tomato paste
1 small bottle green pitted, sliced olives, or stuffed and sliced green olives
12 ounces beer, flat or bubbling
Form sausage meat into small balls with your hands and brown in a heavy skillet with a little cooking spray or teaspoon of oil in the pan. Drain off excess fat. Add the tomato paste, olives and beer. Stir briefly to heat through
Place noodles in an uncovered ovenproof baking dish. Pour on the meatballs with sauce, and bake uncovered for about 20 minutes or until bubbling. Serves 4-6.
Serve with iced beer and a green salad, of course!
Next month: Orange Bread
