With such a delightfully throwback name, this recipe brings back memories of a different time, when a lucky husband might come home to the appetizing aroma of this dinner finishing up in the oven.

Substituting heavy cream and citric acid for sour cream makes this fun dish much more delicious. It will surprise you!

You’ll need:

1 lb. ground beef
1 tsp garlic salt
1 tsp. salt
1 tsp. sugar
½ tsp. pepper
2 8-oz. cans tomato sauce
5 oz. small noodles or pasta
5 scallions, finely chopped
3 oz. cream cheese
½ cup grated cheddar cheese
1 cup heavy cream*
½ tsp. citric acid*

Brown beef; pour off fat. Add seasonings and tomato sauce; cover and simmer for 15 minutes. Cook noodles according to package directions; drain. Gently warm cream cheese, scallions and heavy cream in a double boiler or saucepan until mixture can be easily blended. Add citric acid; stir well.

In a buttered or greased 1½ to 2 quart casserole dish, place noodles, meat sauce and cream mixture in layers. Sprinkle with grated cheddar. Bake uncovered in a 350° F oven for 20 to 25 minutes.

* The original recipe called for 1 cup sour cream rather than heavy cream and citric acid. However, heavy cream plus citric acid gives the dish a far more delicious acidity.

Dig in! (After you correctly place your napkin, of course.)