Beefy Butterfly Noodle Casserole

Did you know that Farfalle means Butterfly? Here in American, we call Farfalle “Bow-Tie” pasta; and I can see that, but Butterfly is so much prettier, don’t you think? Unless you are going for something that sounds more retro; in which case Bow Tie Pasta has a nice ring to it.

A casserole, in the most rooted sense of the word, is a large; deep pan used both in the oven to cook and as a serving vessel. The casserole began as earthen pots. Today a casserole dish can be clay; ceramic or glass. Some are even made from aluminum. While the idea of a casserole has been around for eons, it was with the popularity of Pot Luck Socials that the casserole took center stage in America in the 1950s and 60s. While their popularity declined over the years; casseroles are still making the scene at social gatherings. Casseroles are also a big way to help new mothers or caregivers. And when a family member dies, friends drop by with a well-meaning casserole.

I remember when my mother left us. Every divorced or widowed woman in a fifty-mile radius came calling with a foil-wrapped casserole dish. My sisters and I had to stand guard. Dad was the new man on the market. I really don’t know if Husband Hunting with Casserole Bait would happen in this day and age; but forty years ago, it did. I can remember seeing comedies from the 1960s with women and their casseroles and thought “no way”. I though the woman’s movement had put an end to the need-a-husband syndrome. But when my mother died; we saw first-hand how ingrained it was for that generation. Then again; these were women in their mid to late forties. Had these been older woman; seeking a husband might not have ever entered their minds.

While the casserole might not have the same mass appeal it once did; I for one enjoy a good casserole. It’s childhood comfort food to me.

Beefy Butterfly Noodle Casserole
2-1/2 cups (8 oz) uncooked Farfalle Pasta
3/4 cup (6 trimmed) Green Onions, sliced
1 lb Ground Beef
1 (15 oz) can Tomato Sauce
1/2 teaspoon Garlic Salt with Parsley
1/4 teaspoon Black Pepper
1 cup Sour Cream
1 cup Cottage Cheese
1/2 cup Parmesan Cheese, grated
1-1/2 cups Mild Cheddar Cheese, shredded

Heat oven to 350-degrees. Spray 3-quart casserole baking dish with cooking spray; set aside.

Bring a large pot of salted water to a boil. Cook pasta until al dente, about 11 minutes; drain, and set aside.

Chop the green onions, set aside.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in tomato sauce, garlic salt and pepper; cover and simmer 2 to 3 minutes or until slightly thickened.

In large bowl, mix sour cream, cottage cheese, Parmesan cheese and 1/2 cup of the green onions; stir in cooked pasta.

Spoon half of the pasta mixture into baking dish. Top with half of the beef mixture and 3/4 cup of the Cheddar cheese. Repeat with pasta mixture, beef mixture and remaining 3/4 cup Cheddar cheese. Bake uncovered in the heated oven for 25 minutes or until mixture is thoroughly heated and cheese is melted.

Remove from oven, top with remaining 1/4 cup green onions, and serve.