Today honors one of the world’s most useful, magical inventions of all times – the umbrella. They keep you dry in the rain, shaded from the sun and with a little imagination, can even take flight.
Umbrellas get their name from the Latin word, umbra, which means shade or shadow. The basic umbrella was invented over four thousand years ago. There is evidence of umbrellas in the ancient art and artifacts of Egypt, Greece and China. And it was the Chinese that were the first to create parasols that protected us from the rain. Their paper parasols received a layer of wax, then a second coat of lacquer that made umbrellas waterproof. So thank you!
Of course, I’d rather use an umbrella as Gene Kelly did in Singing in the Rain. Or like Mary Poppins as a means of transportation. Now that’s what I call Magic! Although I will admit, I’ve never had one turn on me. Have you?
Since we can’t actually eat an umbrella, National Umbrella Day really didn’t help us in the recipe department. That’s okay. I’ve got a recipe to share that has absolutely nothing to do with Umbrellas or any other National Day. This was super easy to whip together. It’s very filling. And rich. Creamy rich. The sour cream-cream cheese layer is amazing. Warning, if you are not a fan of cream cheese, this really isn’t the casserole for you. Although only 3 ounces of cream cheese is used, the flavor and texture of cream cheese dominates the dish.
Happy Umbrella Day – and hope you like this comforting casserole as much as we did.
Beefy Egg Noodle Casserole
1/2 large White Onions
1 cup Sour Cream
3 oz Cream Cheese
4 teaspoons Garlic Salt, divided
1 lb Ground Beef
2 teaspoons Italian Seasoning
2 (15 oz) cans Tomato Sauce
8 oz Wide Egg Noodles
1/2 cup Sharp Cheddar Cheese
Cut onion in half from root to tip. Reserve half the onion for another purpose. Peel remaining half, finely dice.
In a mixing bowl, mix sour cream, cream cheese, onion and 2 teaspoons garlic salt until smooth. Set aside.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 6 minutes; drain and discard grease. Stir Italian seasoning, remaining 2 teaspoons garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 6 minutes. Drain and cool slightly.
While the noodles cook, heat oven to 350 degrees. Grease a 3-quart casserole dish, set aside.
Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
Bake in the heated oven until Cheddar Cheese has browned, about 25 minutes.
Remove from oven, let rest on counter for about 5 minutes before serving.
Every good meal deserves a yummy dessert. Today just happens to be both Have A Brownie Day and Cream Cheese Brownie Day (how convenient!) So take your pick –